Q. What if white spots occur on my Soy Sauce or Miso?
Q. Which kind of Miso is best?
Q. Should I boil Miso and Shoyu?
Q. Can I use Miso and Soy Sauce for small children?

Q. What if white spots occur on my Soy Sauce or Miso?

A. These are natural yeasts that can occasionally develop under exceptionally warm conditions. Rather than being a sign of poor quality, they indicate that the food has been naturally made using whole ingredients. They are quite harmless and can simply be skimmed off, or shaken to mix back in. To prevent re-occurrence, keep jars and packs sealed and store in a cooler place.
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Q. Which kind of Miso is best?

A. Instant Miso Soup makes an ideal introduction to Traditional Japanese Soyfoods. Of the packaged Miso, Mugi and Genmai are good for general use. Hatcho is the strongest flavoured of all, and Shiro is a light tasting variety especially popular for dips and dressings.
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Q. Should I boil Miso and Shoyu?

A. As mentioned above, excessive heat can damage some of the vital micro-organisms produced in traditionally fermented soyfoods. To avoid this, Miso can be added towards the end of cooking a soup or stew. Similarly Soy Sauce can be added at the end of cooking. Unlike salt, Miso and Soy Sauces do not need to be cooked into foods to flavour them. When reheating foods that contain Miso or Soy Sauce, you can keep the temperature just below boiling point.
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Q. Can I use Miso and Soy Sauce for small children?

A. They can be introduced into the diet in very small amounts when the child starts walking, at the time you would normally introduce salt.
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