I make various versions of chicken stock and Japanese dashi. I often read that they can be stored in freezers for up to 2-3 weeks. But exactly what could happen after this? I sometime stored them for more than a month and sometime up to 3 months, and I didn't notice a huge difference in taste. (I put them in separate containers and froze them). Maybe my taste is just not as refine to distinguish the taste difference. Can you elaborate your experience in term of long term storage of stocks and dashi? Thanks.