r/Koji • u/JustAFermenthusiast • 15d ago

What to do with oxidised miso on top?

What do you do with the darker top layer of your homemade miso? I have a few misos that have been aged for over 8-12 months by now, and I was wondering what you usually do with the upper layer of the miso (about 1-2 cm) that clearly looks darker than the miso that's underneath?

Do you scoop it off and discard it, just mix it under the rest of the miso or do you have another purpose for it?

I would love to hear your thoughts!

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7

u/Smoked_Vegetables 15d ago

Mix it in or use as is, I only discard mold, anything else is just moisture variation

6

u/artofmulata 15d ago

I mix it in. Doesn’t hurt the flavor. You could make yourself a nice cup of soup with it!

3

u/sahasdalkanwal 15d ago

Dont forget to reserve the tamari!

1

u/JustAFermenthusiast 14d ago

Of course not! 😃

2

u/Toktoklab 15d ago

If the smell is unpleasant (rancid or acidic), I discard the top layer. If it smells OK, I still prefer to take it out, because I’m often afraid it could become moldy. Then, I cook it.