Sanitization / Disinfection
Sanitization
Japanese: 消毒・除菌（しょうどく・じょきん）
Cleaning tools and containers to prevent contamination. Fundamental for safe fermentation.
In fermented food making, ensuring only desirable microorganisms are active is essential. All tools and containers must be sanitized beforehand.
The easiest method is wiping with food-grade alcohol (70-80% ethanol). Boiling also works. Pay attention to boards, bowls, container interiors. Sanitization may seem routine, but neglecting it raises contamination risk. Use alcohol spray not just on preparation day but also during turning and mold removal. A clean environment supports good fermentation. Diligence in hygiene protects your miso.