Our miso is an unpasteurized fermentation product. That's how we keep the yeasts and enzymes in the miso 'alive'. That's great, because it provides that authentic and complex taste. On the other hand, this is exactly what sometimes causes tiny white yeast dots on the miso. Temperature, oxygen and time all affect this process. Our miso is a traditional and natural product, and therefore more susceptible to these factors. The yeast dots are absolutely harmless. You can scoop them off if you want, but you don't have to.