Re: sprouts and South River Miso

[Guest guest]

South River Miso was one of the first miso's I tried so I guess I'm spoiled

n. I have to try the aged Barley now. The three that I've tried are all

amazing and all uniquely delicious. Give the Garlic Red Pepper, Dandelion Leek

and my all round fav White Miso a try. You will not be disappointed! And before

the warm weather starts- stock up on a few extra jars, if ordering online, as

they don't ship in warm weather months. Bon appetit!

sprouts and South River Miso

To everyone who recommended South River Miso--Thanks so much!I finally opened

the jar of their aged Barley miso and wow! That is the best miso I have ever

tasted.I once paid a small fortune for a Japanese made Mugi miso that I thought

would have been amazing, but was dissappointed. After almost 25 years of tasting

misos, I pretty much gave up on finding ones like I read about in Japanese

cookbooks. Well the search is over.Tonight I put a pile of mung bean sprouts

(bout a cup--unhulled lol) and a handful of french lentil sprouts (bout a half

cup), put some brown rice on top and then mixed in some toasted barley miso.

Added a dash of soy and a dash of sesame oil. It was delicious. To toast the

miso, I put miso on the back side of a large metal cooking spoon and passed it

over an open flame to toast it. I read about doing this years ago in the Book Of

Miso (a great book, as is the book of tofu, and the book of tempeh). If I

wasn't so tired, I would have

made miso soup, but the sprouts/rice/miso dish was great. Now that I think

about it, I could have easily just put hot water into the bowl and it would have

been soup--a few chopped green onions and it would have been good. I generally

like to eat an umeboshi (pickled plum) with that and follow it all up with some

good green tea (Genmai cha or Sencha), but I am out of Japanese green tea and

decided to forgo the pickle. I made some Chinese green Jasmine tea though. So

the sprouts and that miso are a fantastic combo. And to think, I have only tried

one flavor of South River so far. Thanks again to all who recommended it.

:)marion

who had to resist eating miso out of the jar

[Guest guest]

Oh Thanks !I found a local health food store that stocks south river misos,

so I am just itching to get back there!

n Rollings, PhDNJ Licensed Psychologist #4686www.DrnRollings.com

Until we have the courage to recognize cruelty for what it is--whether its

victim is human or animal--we cannot expect things to be much better in this

world... We cannot have peace among men whose hearts delight in killing any

living creature. By every act that glorifies or even tolerates such moronic

delight in killing we set back the progress of humanity.

Carson

Subject: Re: sprouts and South River Miso

To: sproutpeople

Date: Thursday, March 10, 2011, 10:29 PM

 

South River Miso was one of the first miso's I tried so I guess I'm

spoiled n. I have to try the aged Barley now. The three that I've tried are

all amazing and all uniquely delicious. Give the Garlic Red Pepper, Dandelion

Leek and my all round fav White Miso a try. You will not be disappointed! And

before the warm weather starts- stock up on a few extra jars, if ordering

online, as they don't ship in warm weather months. Bon appetit!

sprouts and South River Miso

To everyone who recommended South River Miso--Thanks so much!I finally opened

the jar of their aged Barley miso and wow! That is the best miso I have ever

tasted.I once paid a small fortune for a Japanese made Mugi miso that I thought

would have been amazing, but was dissappointed. After almost 25 years of tasting

misos, I pretty much gave up on finding ones like I read about in Japanese

cookbooks. Well the search is over.Tonight I put a pile of mung bean sprouts

(bout a cup--unhulled lol) and a handful of french lentil sprouts (bout a half

cup), put some brown rice on top and then mixed in some toasted barley miso.

Added a dash of soy and a dash of sesame oil. It was delicious. To toast the

miso, I put miso on the back side of a large metal cooking spoon and passed it

over an open flame to toast it. I read about doing this years ago in the Book Of

Miso (a great book, as is the book of tofu, and the book of tempeh). If I

wasn't so tired, I would have

made miso soup, but the sprouts/rice/miso dish was great. Now that I think

about it, I could have easily just put hot water into the bowl and it would have

been soup--a few chopped green onions and it would have been good. I generally

like to eat an umeboshi (pickled plum) with that and follow it all up with some

good green tea (Genmai cha or Sencha), but I am out of Japanese green tea and

decided to forgo the pickle. I made some Chinese green Jasmine tea though. So

the sprouts and that miso are a fantastic combo. And to think, I have only tried

one flavor of South River so far. Thanks again to all who recommended it.

:)marion

who had to resist eating miso out of the jar

[Guest guest]

Well, now. Thanks to n's rave about the Barley & your advice to stock up

now, ......I took my tentative plan to buy off the back burner. Ordered the

Barley; Dandelion Leek & White (to start me off).

They shipped today & I'll have 'em tomorrow. I'll try to get more next month,

finances permitting.

Don

>

> South River Miso was one of the first miso's I tried so I guess I'm spoiled

n. I have to try the aged Barley now. The three that I've tried are all

amazing and all uniquely delicious. Give the Garlic Red Pepper, Dandelion Leek

and my all round fav White Miso a try. You will not be disappointed! And before

the warm weather starts- stock up on a few extra jars, if ordering online, as

they don't ship in warm weather months. Bon appetit!

> sprouts and South River Miso

>

>

>

> To everyone who recommended South River Miso--Thanks so much!I finally

opened the jar of their aged Barley miso and wow! That is the best miso I have

ever tasted.I once paid a small fortune for a Japanese made Mugi miso that I

thought would have been amazing, but was dissappointed. After almost 25 years of

tasting misos, I pretty much gave up on finding ones like I read about in

Japanese cookbooks. Well the search is over.Tonight I put a pile of mung bean

sprouts (bout a cup--unhulled lol) and a handful of french lentil sprouts (bout

a half cup), put some brown rice on top and then mixed in some toasted barley

miso. Added a dash of soy and a dash of sesame oil. It was delicious. To toast

the miso, I put miso on the back side of a large metal cooking spoon and passed

it over an open flame to toast it. I read about doing this years ago in the Book

Of Miso (a great book, as is the book of tofu, and the book of tempeh). If I

wasn't so tired, I would have

> made miso soup, but the sprouts/rice/miso dish was great. Now that I think

about it, I could have easily just put hot water into the bowl and it would have

been soup--a few chopped green onions and it would have been good. I generally

like to eat an umeboshi (pickled plum) with that and follow it all up with some

good green tea (Genmai cha or Sencha), but I am out of Japanese green tea and

decided to forgo the pickle. I made some Chinese green Jasmine tea though. So

the sprouts and that miso are a fantastic combo. And to think, I have only tried

one flavor of South River so far. Thanks again to all who recommended it.

:)marion

> who had to resist eating miso out of the jar

>

>

[Guest guest]

You read my mind. We have some stores regionally that carry - usually only 3 or

4 types. I went ahead and ordered today, too, but since I'm on the other side

of the country, I'm sure it will take longer - also got a soymilk maker -

interested in the nut milks (which I used to make straining through a stocking

20 years ago) and the nut pates.

Pam

> Well, now. Thanks to n's rave about the Barley & your advice to stock up

now, ......I took my tentative plan to buy off the back burner. Ordered the

Barley; Dandelion Leek & White (to start me off).

> They shipped today & I'll have 'em tomorrow. I'll try to get more next month,

finances permitting.

>

> Don

>

>

> >

> > South River Miso was one of the first miso's I tried so I guess I'm spoiled

n. I have to try the aged Barley now. The three that I've tried are all

amazing and all uniquely delicious. Give the Garlic Red Pepper, Dandelion Leek

and my all round fav White Miso a try. You will not be disappointed! And before

the warm weather starts- stock up on a few extra jars, if ordering online, as

they don't ship in warm weather months. Bon appetit!

> > sprouts and South River Miso

> >

> >

> >

> > To everyone who recommended South River Miso--Thanks so much!I finally

opened the jar of their aged Barley miso and wow! That is the best miso I have

ever tasted.I once paid a small fortune for a Japanese made Mugi miso that I

thought would have been amazing, but was dissappointed. After almost 25 years of

tasting misos, I pretty much gave up on finding ones like I read about in

Japanese cookbooks. Well the search is over.Tonight I put a pile of mung bean

sprouts (bout a cup--unhulled lol) and a handful of french lentil sprouts (bout

a half cup), put some brown rice on top and then mixed in some toasted barley

miso. Added a dash of soy and a dash of sesame oil. It was delicious. To toast

the miso, I put miso on the back side of a large metal cooking spoon and passed

it over an open flame to toast it. I read about doing this years ago in the Book

Of Miso (a great book, as is the book of tofu, and the book of tempeh). If I

wasn't so tired, I would have

> > made miso soup, but the sprouts/rice/miso dish was great. Now that I think

about it, I could have easily just put hot water into the bowl and it would have

been soup--a few chopped green onions and it would have been good. I generally

like to eat an umeboshi (pickled plum) with that and follow it all up with some

good green tea (Genmai cha or Sencha), but I am out of Japanese green tea and

decided to forgo the pickle. I made some Chinese green Jasmine tea though. So

the sprouts and that miso are a fantastic combo. And to think, I have only tried

one flavor of South River so far. Thanks again to all who recommended it.

:)marion

> > who had to resist eating miso out of the jar

> >

> >

[Guest guest]

Don,I hope you like them :)What I really like about the Barley is that it is not

overly salty and the tastes and textures (barley miso must have texture), are

fully in balance. It really went well with my sprouts and rice the other

night.Tonight, dinner was soup with noodles and tons of mixed sprouts. I think

the South River Misos dissolve and mix better than any I have had.  n. 

n Rollings, PhDNJ Licensed Psychologist #4686www.DrnRollings.com

Until we have the courage to recognize cruelty for what it is--whether its

victim is human or animal--we cannot expect things to be much better in this

world... We cannot have peace among men whose hearts delight in killing any

living creature. By every act that glorifies or even tolerates such moronic

delight in killing we set back the progress of humanity.

Carson

Subject: Re: sprouts and South River Miso

To: sproutpeople

Date: Monday, March 14, 2011, 8:45 PM

 

Well, now. Thanks to n's rave about the Barley & your advice to

stock up now, ......I took my tentative plan to buy off the back burner.

Ordered the Barley; Dandelion Leek & White (to start me off).

They shipped today & I'll have 'em tomorrow. I'll try to get more next month,

finances permitting.

Don

>

> South River Miso was one of the first miso's I tried so I guess I'm spoiled

n. I have to try the aged Barley now. The three that I've tried are all

amazing and all uniquely delicious. Give the Garlic Red Pepper, Dandelion Leek

and my all round fav White Miso a try. You will not be disappointed! And before

the warm weather starts- stock up on a few extra jars, if ordering online, as

they don't ship in warm weather months. Bon appetit!

> sprouts and South River Miso

>

>

>

> To everyone who recommended South River Miso--Thanks so much!I finally

opened the jar of their aged Barley miso and wow! That is the best miso I have

ever tasted.I once paid a small fortune for a Japanese made Mugi miso that I

thought would have been amazing, but was dissappointed. After almost 25 years of

tasting misos, I pretty much gave up on finding ones like I read about in

Japanese cookbooks. Well the search is over.Tonight I put a pile of mung bean

sprouts (bout a cup--unhulled lol) and a handful of french lentil sprouts (bout

a half cup), put some brown rice on top and then mixed in some toasted barley

miso. Added a dash of soy and a dash of sesame oil. It was delicious. To toast

the miso, I put miso on the back side of a large metal cooking spoon and passed

it over an open flame to toast it. I read about doing this years ago in the Book

Of Miso (a great book, as is the book of tofu, and the book of tempeh). If I

wasn't so tired, I would

have

> made miso soup, but the sprouts/rice/miso dish was great. Now that I think

about it, I could have easily just put hot water into the bowl and it would have

been soup--a few chopped green onions and it would have been good. I generally

like to eat an umeboshi (pickled plum) with that and follow it all up with some

good green tea (Genmai cha or Sencha), but I am out of Japanese green tea and

decided to forgo the pickle. I made some Chinese green Jasmine tea though. So

the sprouts and that miso are a fantastic combo. And to think, I have only tried

one flavor of South River so far. Thanks again to all who recommended it.

:)marion

> who had to resist eating miso out of the jar

>

>

[Guest guest]

>

> Don,I hope you like them :)What I really like about the Barley is that it is

not overly salty and the tastes and textures (barley miso must have texture),

are fully in balance.

In my haste to taste (I'm a poet & don't know it?), I made a real simple barley

miso soup about 5 hours ago. Boiled about 3 cups filtered water to which I

added a handful of dulse broken into small pieces; let it cool somewhat. Had

poured about 1/2 cup into my measuring cup & stirred in about 3-4 Tbsp of the

miso to dissolve. Then, I added it to the " soup " ....stirred to mix & found it to

be quite good.

Guess it's gonna be lotsa fun trying out different ways to prepare it and the

other 2.

Don