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Hi folks, Has anyone every heard of miso spoiling. I have read that it will keep for years, but I purchased a pound of MISO MASTERS Organic Traditional Country Barley Miso three weeks ago, and I noticed it has little white dots or specks especially around the edges. Is that usual? Unusual? The Ohsawa Miso I bought a month ago has no such discoloration, but is homogeneously brown all the way through. Has any one had this experience? I'm trying to decide whether to toss it or keep it. It doesn't smell spoiled, but it does have a stronger fermented smell than the ohsawa... ~Stephanie |