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Should shiro miso have a slightly moldy smell?
posted by MarkLC on Tue, 2009-09-29 00:19
Hi Maki--I love reading your blogs and I've learned a lot about Japanese food on my visits. My question concerns some shiro miso I just bought. It's the first time I've used it (previously using red miso) and when I opened the container, I noticed it had a slightly sweet, almost moldy smell to it. I just used a few teaspoons to make a cup of miso soup with some wakame (yum!) and it tastes fine. Is this smell normal? I never noticed this smell with the red miso. It's a fresh variety called Miso Master, available at Whole Foods here in the Boston, MA (USA) area. What do you think?
Thanks and keep on cooking/blogging! :)
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Miso should smell pleasantly fermented, maybe just very slightly sour, but not moldy. But it's hard to tell how exactly it smells from here, lacking Internet Smellovision. :o If you eat it and you have no adverse reaction, I guess it's ok....but see if you can get some other people to take a whiff of it too.
The Big Onigiri.
- Wherever you go, there you are. -
Hi Maki--thanks for your quick reply. I just conducted another sniffing of my shiro miso and I would say that it does fit your description. I think Western palates (at least mine) are very uneducated when it comes to fermented foods. And, I guess the ultimate tests are how it tasted as miso soup and if I got sick--it tasted quite good and I had no problems after eating. I'll see if I can recruit other noses.
Thanks again and good luck with your book.
Mark
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