Shoyu and miso etc. are fermented, and the end result is all the consumer sees - the mould isn't there. My Japanese wife love all fermented Japanese food, but has an extreme aversion for mould of any kind, even in minuscule amounts. Her nose is hyper sensitive about the stuff. So no blue cheese here..
(she likes a lot of other types of cheese. She's not lactose intolerant, but in any case hard cheeses tend to be very low in lactose).
