Fall 2013

Fall Greetings from South River Miso

Greetings from South River Miso and welcome to our Autumn 2013 season. We are so grateful to all of our wonderful customers as we enter our 35th year of producing miso. We currently have all of our varieties available online at southrivermiso.com. Please take some time to discover more about our miso by browsing through our website. Check out the lively videos of our facilities.

As the weather cools in many parts of the country, thoughts turn to bubbling soups and hearty baked dishes. The featured recipe below combines our rich Tohum Tahini, which is high in calcium and iron, with nutrient packed broccoli for a light but satisfying dish.

Miso is the perfect seasoning to enhance the bountiful fall harvest. It is savory, and delicious – full of enzymes and naturally occurring probiotics that can boost your digestive and immune powers. Stay healthy. Enjoy miso in autumn and every season.

Autumn Udon with Miso Tahini Dressing

Miso Tahini Dressing:
¼ cup Tohum Golden Sesame Tahini
2 Tbsp Sweet Tasting Brown Rice Miso or other One Year variety of miso.
2 Tbsp fresh lemon juice (or substitute vinegar if desired)
¼ – ½ cup water

Directions:
1. Before using, the tahini needs to be stirred vigorously (a fork works well) to mix the oils with the solids.
2. In a small bowl combine the tahini, miso and lemon juice. Slowly add water and stir well with a fork. Add more water for a thinner consistency.

Noodles & Broccoli:

Serves three or four

1 pkg udon noodles (or rice noodles or other type)
2 cups chopped broccoli florets
2 Tbsp Sweet Tasting Brown Rice Miso or other One Year variety of miso.
2 tsp grated ginger
1 tsp finely chopped or pressed garlic
1 Tbsp finely chopped green scallion tops
¼ tsp roasted black sesame seeds

Directions:
1. Cook noodles according to directions on package.
2. Steam broccoli for 2-3 minutes. While broccoli is still hot, add garlic, ginger, and miso. Stir well.
3. Slowly add the miso tahini dressing to the noodles and stir. Then, add the broccoli to the noodles and toss well. Garnish with roasted black sesame seeds and scallions.

Recipe Video

Let’s Slow Down…

By Robin Cole

Just when it seemed that the world would continue to speed up beyond comprehension…fermentation has made a comeback! “Over the past few generations the War on Bacteria has indoctrinated almost everyone” explains Sandor Katz in his most recent book The Art of Fermentation. He goes on to say, “The problem with killing 99.9 percent of the bacteria in our daily lives is that most of them protect us from the few of them that can make us sick.” So, many of us are relearning what our great grandparents knew intuitively when they made sauerkraut, pickles, cheese, and yogurt; that bacteria from fermentation is a critical part of our culture and every culture on the planet.

So, what does all of this have to do with speed? Fermentation takes time. In an age where we look to “conveniences” to give us immediate gratification, traditional fermentation cannot be rushed. And, just to keep it interesting, variables such as the time of year, the type of container used, the specific recipe, and even the frame of mind of the cook will all make for a slightly different outcome for every batch of fermented food made in a traditional manner. This is the world in which South River Miso is made. That’s why every batch of miso we make is unique.

We are so grateful for Sandor’s tireless efforts in spreading his “fermentation fervor.” We were pleased to welcome him recently for his second visit to South River Miso while he was in town to speak at Food For Thought Books as well as teach a three day workshop at the nearby Rowe Conference Center. Sandor is an enthusiastic proponent of the idea that fermented food can be made easily in every kitchen and we will all be healthier for it! Please do visit his website at www.wildfermentation.com