miso???

[Tk2dsky]

I have seen this in a few raw recipes from raw cookbooks. Is this raw?

[Veganforlife]

South River carries raw miso. I ordered a three-pack sampler. I'm trying to find the website for you. BRB!

[Veganforlife]

Here you go. It's GOOD stuff!
http://www.southrivermiso.com/index_steam.html

[Tk2dsky]

thank you! I love miso!

[Veganforlife]

Mi(so) too!!!!
When I got my 3 jar sampler, I opened the Three-Year Barley and made a miso/'shroom soup. Hot water (to the touch) and chopped porta's in it, let it sit for a bit. Ah, it was good.

[Carmella]

Oh yum!
We love miso too! In fact,we just had miso soup tonite! Mmmmmm

I didn't know you could get raw miso though. Thanks again for sharing your wisdom VFL!

[Ama]

I'm really curious about the red pepper and the leek one. They both sound so good!

[Nix]

I'm really curious about the red pepper and the leek one. They both sound so good!

I ordered these two. WHile my favorite is definitely the Dandelion Leek, the Red Pepper one is awesome, especially if you want something to "warm your cockles" a bit!
Order soon, they won't ship after a certain time due to weather turning warm! I am going to order a bunch to get me through the warm season!

Nix

[Elizabeth]

I was looking on the site, and could not find the raw misos? :confused: Also..is the red pepper item being referred to the "red pepper paste?"

Which of the misos are raw? Am i missing something on the site?

Thanks so much...

[Veganforlife]

Here's where it tells about it:
http://www.southrivermiso.com/aboutmiso/whatis.html

[Veganforlife]

Miso (pronounced mee-so) is a delicious all purpose, high-protein seasoning which has played a major role in Japanese culture and cuisine for centuries. It is most often made from a combination of soybeans, cultured grain, and sea salt by a unique fermentation process, which was elevated to a state of fine craftsmanship in traditional Japan.
Miso is best known as a seasoning for soup; it is used for flavoring a wide variety of other dishes as well (see recipes). Today miso is gaining popularity as a healthful ingredient in many kitchens where awareness is growing that natural food itself can be our best medicine.

Miso offers a nutritious balance of natural carbohydrates, essential oils, minerals, vitamins, and protein of the highest quality, containing all of the essential amino acids.

Unpasteurized miso is a "living food" containing natural digestive enzymes, Lactobacillus, and other microorganisms which aid in the digestion of all foods, and which have been shown to ward off and destroy harmful microorganisms, thereby creating a healthy digestive system.

In traditional Japan, miso gained a special place in the minds and hearts of generations who came to rely on miso soup as an essential part of their daily life. In Physical Constitution and Food, Dr. Shinichiro Akizuki, director of St. Francis Hospital, Nagasaki, writes:

I have found that, with very few exceptions, families, which make a practice of serving miso soup daily, are almost never sick.... I believe that miso belongs to the highest class of medicines, those which help prevent disease and strengthen the body through continued usage...Some people speak of miso as a condiment, but miso brings out the flavor and nutritional value in all foods and helps the body to digest and assimilate whatever we eat....
-The Book of Miso, page 25.

[Veganforlife]

Q. How long does miso keep? I've had a jar in my refrigerator for about a year. Is it still OK to use?

A. Because of its salt content, miso will keep indefinitely under refrigeration, and it is OK to use miso that has been in the fridge for a year or more.

Q. I have heard it is best not to cook miso; if so, how do I make miso soup?

A. When cooking with South River Miso it is always good to remember that it is a living food. Unpasteurized miso is rich in live enzymes. Furthermore, each teaspoonful contains millions of active microorganisms which are beneficial to the dynamic digestion and assimilation of all foods, and which help to establish and maintain a healthy, vigorous digestive system. For these reasons, miso should not be subject to prolonged cooking or high heat. Add miso at the end of cooking and turn the heat source down very low or remove soup from the stove and serve several minutes later, allowing the flavors to blend.

Q. How much miso should I use? Can I use too much?

A. For greatest benefit, miso should be used in small amounts on a regular basis. A few teaspoons up to a few tablespoons per day would be average use. When seasoning soup, begin by adding a small amount of miso -- one to two teaspoons per cup of liquid -- adding more if needed. The miso should mingle with the flavor of the soup and enhance, not overpower it.

[Veganforlife]

I'm wondering though because on their web site it shows a tour you can take and it shows the beans (soy beans) cooking...hmmmm. Now I'm confused.
Oh well, I'm eating what I have and probably now won't order anymore...
bummer...
http://www.southrivermiso.com/aboutmiso/processfolder/flowchart.html

[Elizabeth]

HI Veganfor Life,

thanks for the link...:)
yes..I saw that..and read about the preparation also, in which the grains, beans, etc., are cooked before being cultured. This fits in with another discussion on the board about the difference between living and raw foods. The miso is a "living" food..but not "raw," because the ingredients are cooked prior to being cultured. When I saw a post about Raw miso, I though maybe they were making miso somehow without cooking the ingredients before culturing.

I love miso, though, and think it is a valuable living food, plus, it is just plain delicious. :D I am certainly going to get some of this. Thanks so much for the link.

[Elizabeth]

I'm wondering though because on their web site it shows a tour you can take and it shows the beans (soy beans) cooking...hmmmm. Now I'm confused.
Oh well, I'm eating what I have and probably now won't order anymore...
bummer...
http://www.southrivermiso.com/aboutmiso/processfolder/flowchart.html

I think it is still good for you!! and so do lots of people who know a lot more about it than me..LOL...so, if you like it and feel good eating it, I say, ENJOY!! ;)

I was not trying to slam the miso at all... I have some miso here now, although I am sending it to my son, so I am not tempted to use it while on my juice cleanse..LOL... I was just trying to be clear about terms, esp. because people were talking about this very thing on another thread...

Enjoy your yummy miso, and again, thanks for the great link....
:D

[Veganforlife]

Well, yeah, maybe. That's so not like me to THOROUGHLY check foods out. But I remember in some of my raw food books them using South River. DOH!!!!
Oh - I didn't think you were slamming it at all...:)

[Elizabeth]

Well, yeah, maybe. That's so not like me to THOROUGHLY check foods out. But I remember in some of my raw food books them using South River. DOH!!!!
Oh - I didn't think you were slamming it at all...:)

I just wanted to make sure...:o

[Veganforlife]

No, it takes a whole, whole lot more to rattle my cage my dear. Like the conditions in Africa - number one. Tsunami's, education (or lack thereof), war to name a couple others...
You will know when I'm "bothered" by something...;)

[Nix]

I was looking on the site, and could not find the raw misos? :confused: Also..is the red pepper item being referred to the "red pepper paste?"

Which of the misos are raw? Am i missing something on the site?

Thanks so much...

Actually, they still boil/steam the soy beans for the miso so technically not raw. As they do not pasturize the miso after it is made it is "Living" therefore, while not raw, it is most definitely living and very good for your system. It has cured radiation sickness in Japan for years after the nuclear bombing and has helped lower the overall incidence of cancer in people who use it regularly.
Therefore, if you are concerned that everything you eat is raw only and want to avoid the "living" foods that have cooked components to them, avoid miso, tempe, nama shoyu and braggs liquid aminos (made from soy--cooked)(hmmm are there any others?).
I personally believe the living aspect along with the long documented value of ingesting the above items override the cooked aspects.
Other living cultures you may want to try would include raw KimChi, raw saurkraut, and veggie delight (raw fermented from health food store). These will have some of the same cultures you may be trying to incorporate into your diet as miso and some of the others do.
Nix