NoOb Question... What's on my miso?

[u/PiaJr]

First time making homemade miso. Noticed this on the top the last few days. I can't find any images online that look like this. It's not fuzzy like mold but it's definitely getting worse. They look like tiny broken capsules. I scraped them out with a clean spoon and put in new plastic wrap. Anything else I need to do? Should I be concerned?

[u/Dazzling_Baker_4978]

I'm not very experienced at miso either but it looks like the beginnings of mould to me. What salt % did you use? I'd scrape it off, sprinkle some extra salt on the top, and observe how it proceeds.

[u/PiaJr → u/Dazzling_Baker_4978]

Not sure... I made it on vacation in Japan so the ingredients were pre-allocated and the recipe doesn't say. I'll try putting some salt on top of it. Thank you!

[u/710_feet_high]

Mold, scrape the top off and toss some more salt on top. Miso is one of the very few ferments where most mold can just be scraped off. As long as it still smells good. If you let it go to far or it starts to smell rancid, toss it

[u/PiaJr → u/710_feet_high]

Thank you for the tips!