Fall 2016

Autumn Greetings from South River Miso

Days grow shorter, trees change into their warm fall colors and our appetite increases for heartier, harvest foods. South River Miso is the perfect savory, versatile seasoning for autumn soups, sauces and marinades. Our organic miso is full of naturally occurring probiotics and enzymes that may support the immune system and aid in healthy digestion.

We currently have all ten of our delicious miso varieties available online at southrivermiso.com. Visit our informative website for more recipes, a description of the miso making process, videos and more.

Full Circle: The Story of Miso

Jeremy Carpel, founder of Plumshot Productions has studied the art of Japanese cooking in the US and in Japan. He worked at Sushi Taro, a top-rated restaurant in Washington, DC. He visited us for a few days in the spring of 2015 and included interviews with founder Christian Elwell in this wonderful farm to table video.

Sole with Miso Glaze

Enjoy this delicious sole with a serving of quinoa and kale or a nutritious side of your choosing.
Serves two

Ingredients:
2 medium fillets of sole

Miso Glaze:
1 tbsp agave
2 tbsp rice vinegar
2 tbsp Sweet White Miso
1 tsp finely grated ginger
2 tsp pressed garlic

Tomato Topping:
¼ cup of cherry tomatoes
3 tbsp sliced kalamata olives
1 tbsp pressed garlic
Remainder of glaze

Directions:
1. Mix together all the ingredients for the miso glaze and stir until evenly mixed.
2. Coat fillets of fish on both sides and set aside to marinate for 15-30 minutes.
3. Chop cherry tomatoes and olives in half and mix with garlic. Set aside.
4. Preheat large pan on high and coat with olive oil. Place sole fillets carefully in pan and cook each side for approximately 1 ½ minutes.
5. Set fish aside on a platter.
6. Mix tomato topping and remainder of miso glaze and saute for about 1 minute.
7. Place tomato topping on fillets of sole and serve with a side of greens and your favorite grain. Enjoy!