Miso - 16 oz. Glass Jar
Why You Need It
Only shipped October 22nd through April. Buy in-store rest of the year*
Organic & Aged MISO - 16 oz. jar
Miso – A Natural Probiotic Food
“Miso is prized for its ability to aid in the digestion and assimilation of other foods. At least four digestive agents are contained in all non-pasteurized miso: natural digestive enzymes, lactic-acid producing bacteria (Lactobacillus and Pediococcus species), salt-resistant yeasts and other microorganisms are present in koji. Only the very hardiest microorganisms are able to survive the rigors of several years’ fermentation in the present of salt. Thus they and their enzymes are well suited to continue their work in the large and small intestines where they break down or digest complex proteins, carbohydrates, and fats into simpler, more easily assimilable molecules. In Japan, commercially available digestive enzymes are often made from the same type of koji used to make miso.
“A well known Japanese proverb states that a bowl of miso soup each day keeps the doctor away, and traditional folk wisdom abounds with sayings about the value of miso as a medicine used to cure colds, improve metabolism, clear the skin, and help develop resistance to parasitic disease. Miso is often used quite specifically … to settle an upset stomach, ameliorate a hangover, or get rid of acid indigestion.”
From The Book of Miso, by William Shurtleff and Akiko Aoyagi, (Ten Speed Press 1983, page 21 and page 25)
These misos are rich-tasting, hearty, slightly chunky and a perfect addition to many meals. Add depth, flavor and nutrition with one of our varieties.
Basic Miso Soup
2 tsp oil
1 cup onions, thinly sliced
1 cup carrots
2 cups finely chopped cabbage or other greens
1 quart water
3-5 Tbs. miso, depending on variety
Heat oil in heavy pot. Add onions, carrots and sauté 2-3 min. Add water, cover bring to boil, simmer for 10 min. Add cabbage and simmer 2-3 mins. Cream miso with a little of the broth, add to soup, and turn off heat. Serve garnished with minced parsley. Serves 4
Egg-drop Miso Soup
1 fresh organic egg
1 quart of soup stock or water
1 minced scallion
Optional: I sheet of nori (sea vegetable), toasted und cut into small pieces
Beat egg. Bring stock to boil; pour egg into boiling stock in a thin thread, stirring quickly while you pour. (If you do not stir, the egg will clump up.) The thin thread of the egg-drop cooks very quickly, rising to the surface of the soup like tiny beautiful flowers. Boil a minute or two, then turn down flame. Place miso in a bowl, add broth, and puree. Blend puree with soup and simmer a few minutes. Garnish each bowl with nori and scallion. Serves 4
Miso Mighty (Better’n Coffee)
1 cup of hot water
1-2 tsp. miso, depending on variety
Mixed into a cup of hot water, miso makes a simple and fortifying drink, a good substitute for coffee. Use Dandelion Leek or Garlic Red Pepper for an especially satisfying instant broth.
From The little Book of Miso: Recipes from South River
* shipping availability dates subject to change depending on weather temperatures as our miso is a live, fermented product and cannot be shipped in extreme heat.