Lentil forward miso - hence the name Peaso. Aged for 6 months, this is slightly sweet, tangy and a lil funky. Perfect for a host of applications, including stocks/broths, marinades, curing, adding to curries/dals/sauces. But also think of adding this to your homemade Mayo (extremely unique) to have with papad, adding a spoonful to your south indian chutneys and making a butter/ghee emulsion to saute your potatoes for aloo Paratha, vada pav, dosa filling etc. The best-by date serves as an indicator to inform consumers that the miso will be at peak quality for at least the given amount of time or a couple of months beyond that point. Beyond that period, the miso doesn't spoil, but there might be a slight degradation in quality, color, and taste (less sweet, more funky) due to its live nature.
Generally, miso can remain good for up to a year, especially when stored in a freezer to maintain its best quality.