It's essential to prioritize food safety to avoid potential health risks. Miso is a fermented product and, in most cases, is more resistant to spoilage than many other foods. However, leaving refrigerated miso out at room temperature for an extended period can increase the risk of bacterial growth.
If the miso was left at room temperature for only a short time (a few hours), it might still be safe to consume. However, if it was left out for an entire day, the risk of spoilage and bacterial growth becomes more significant.
Here are a few things you can consider:
Check the smell: If the miso smells sour, off, or significantly different from its usual aroma, it's a sign that it might have spoiled and should be discarded.
Check for mold: Inspect the surface of the miso for any visible signs of mold growth. If mold is present, it's best not to consume it.
Taste a small amount: If it looks and smells fine, you can try tasting a tiny amount of the miso. If it tastes strange or off, discard it immediately.
However, keep in mind that even if the miso looks, smells, and tastes okay, there could still be some bacterial growth that is not detectable by these means. If you have any doubts or concerns about the miso's safety, it's better to err on the side of caution and throw it away.
In the future, always try to refrigerate miso and other perishable items promptly to ensure their safety and extend their shelf life.