Mold Removal

Removing mold

Japanese: カビ取り（かびとり）

Removing mold from miso surface. Early action preserves quality.

Mold on miso surface is not unusual. Usually white mold (film yeast) or blue-green mold; removing the top 1-2 cm resolves it.

Scoop with a clean spoon, wipe container inside with alcohol. Replace wrap and weight. The miso beneath is almost never damaged, so handle calmly. If mold recurs, reconsider weight and storage location. Sprinkling a thin layer of salt on the surface also helps. Experience handling mold deepens your understanding of fermentation.

Related words

Plastic Wrap (Cling film)

Film pressed against miso surface to prevent air contact. First layer of mold defense.

Mold (Filamentous fungi)

A general term for fungi that grow by extending hyphae. The group includes useful species like koji mold and Penicillium, as well as harmful varieties.

Film-forming yeast

A general term for yeasts that form a white film on liquid surfaces. They may appear on the surface of miso or nuka beds, affecting flavor but usually not harmful.

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