Miso making experience Q&A
We will answer the most common questions and concerns you may have about the miso making experience.
Q. Mold has started growing in my miso. Is this okay?
Unlike miso made with preservatives and chemical seasonings, homemade miso contains no additives, so the yeast is still alive. If you see a white film of mold on the surface, it is a type of yeast called "film yeast." Since you eat it regularly, there is no particular problem.
The blue, green, and black types are the same type of mold that grows on bread, but there's no need to worry. Miso itself is quite salty, so the inside of the miso is an environment that makes it difficult for bacteria to grow. Even if the entire surface is covered with mold, delicious miso is still being made underneath.
■How to deal with it: Leave it as it is for now. Even if you remove the mold, it will come back.
When you open the package, remove only the mold and yeast parts and be sure to stir the whole thing well before serving. The taste of the miso will be completely different depending on whether you stir it or not.
Q. How long does it take for miso to mature (the time from preparation until it is ready to eat)?
The maturation period varies depending on the conditions at the time of preparation.
When the ingredients contain a high proportion of koji, a high proportion of starter water (broth), or a low proportion of salt, the maturation period will be short, but if the opposite is true, the maturation period will be long. However, if you use too little salt or too much starter water in order to shorten the maturation period, it will cause the sake to taste sour.
Next, the time of preparation also makes a difference. As a guideline, it takes about six months for winter preparation and about four months for summer preparation. There is also a method of making miso in a short period of time by keeping it at a high temperature, like commercially available miso.
