Guest guest Posted January 5, 2006 Report Share Posted January 5, 2006 hi Klara, maybe a nice project for the group would be miso making - your jerusalem group. you can buy the cultures and make several varieties - I have the cultures but have not done it - make a lot and it keeps for years. you can also make shoyu etc which is quicker - the hardest part is waiting for the results - if you make the long term miso! GEM cultures sellts the cultures and there would be more resources in the book of miso i imagine. there is someone in New south wales - another state here in Australia - making miso - but not commonly available. I think he uses unrefined portugese salt. Ilanit Tof - Signature Ilanit Ms Ilanit Tof B.A. (Psychophysiology/Psychology) Advanced Diploma Healing with Wholefoods PhD Holistic Nutrition (candidate) Little Tree Oriental Healing Arts Helping you grow to new heights of wellbeing with Oriental Traditions and Modern Nutrition ilanit@... www.littletree.com.au Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2006 Report Share Posted January 5, 2006 Working on making amasake from koji (thank you cybermacro for the koji - had husband from the States bring it). One project at a time!!!! Thanks for the idea, tell me after youve done it how it came out. KlaraIlanit Tof wrote: hi Klara,maybe a nice project for the group would be miso making - your jerusalem group.you can buy the cultures and make several varieties - I have the cultures but have not done it - make a lot and it keeps for years. you can also make shoyu etc which is quicker - the hardest part is waiting for the results - if you make the long term miso!GEM cultures sellts the cultures and there would be more resources in the book of miso i imagine.there is someone in New south wales - another state here in Australia - making miso - but not commonly available. I think he uses unrefined portugese salt.Ilanit------------------------------------------------------------------------Little Tree Pty Limited, Melbourne, Australia (Little Tree). ® registered trademark, © copyright 2003. All rights reserved. This email message and attachments may contain information that is confidential to Little Tree. If you are not the intended recipient you cannot use, distribute, forward or copy the message or attachments. In such a case, please notify the sender by return email and erase all copies of the message and attachments. The sender of this email message does not allow the recipient to forward this email message or attachments in whole or in part by means of the internet. Opinions, conclusions and other information in this message and attachments that do not relate to the official business of Little Ttree are neither given nor endorsed by it. This email message and any attachments are subject to copyright.Ms Ilanit TofB.A. (Psychophysiology/Psychology)Advanced Diploma Healing with WholefoodsPhD Holistic Nutrition (candidate)Little Tree Oriental Healing ArtsHelping you grow to new heights of wellbeingwith Oriental Traditions and Modern Nutritionilanit@... www.littletree.com.au ------------------------------------------------------------------------ Yahoo! DSL Something to write home about. Just $16.99/mo. or less Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2006 Report Share Posted January 6, 2006 Happ New Year to you, Ilanit. Where you able to get some help from Jerome? I hope to be able to go over to the US to see him in not too long. AnJA Reply-To: VeganMacrobiotics To: VeganMacrobiotics Subject: Re: miso soup follow upDate: Fri, 06 Jan 2006 16:27:13 +1100>>hi Klara,>>maybe a nice project for the group would be miso making - your >jerusalem group.>>you can buy the cultures and make several varieties - I have the >cultures but have not done it - make a lot and it keeps for years. >you can also make shoyu etc which is quicker - the hardest part is >waiting for the results - if you make the long term miso!>>GEM cultures sellts the cultures and there would be more resources >in the book of miso i imagine.>>there is someone in New south wales - another state here in >Australia - making miso - but not commonly available. I think he >uses unrefined portugese salt.>>Ilanit>>------------------------------------------------------------------------>>Little Tree Pty Limited, Melbourne, Australia (Little Tree). ® >registered trademark, © copyright 2003. All rights reserved. This >email message and attachments may contain information that is >confidential to Little Tree. If you are not the intended recipient >you cannot use, distribute, forward or copy the message or >attachments. In such a case, please notify the sender by return >email and erase all copies of the message and attachments. The >sender of this email message does not allow the recipient to forward >this email message or attachments in whole or in part by means of >the internet. Opinions, conclusions and other information in this >message and attachments that do not relate to the official business >of Little Ttree are neither given nor endorsed by it. This email >message and any attachments are subject to copyright.>>>>Ms Ilanit Tof>B.A. (Psychophysiology/Psychology)>Advanced Diploma Healing with Wholefoods>PhD Holistic Nutrition (candidate)>>Little Tree Oriental Healing Arts>Helping you grow to new heights of wellbeing>with Oriental Traditions and Modern Nutrition>>ilanit@... www.littletree.com.au ><http://www.littletree.com.au>><http://www.littletree.com.au> <http://www.littletree.com.au>><http://www.littletree.com.au>>>------------------------------------------------------------------------ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2006 Report Share Posted January 6, 2006 Klara, I presume that you are talking about my comment "I would think that pasturization would destroy the active enzymes in Miso.". The info in the "Little Book of Miso Soup Recipes" covers that statement. However I will look for some other source about Miso and send it. B. P.S. I have the first installment of my findings about Yin and Yang and foods. Just need to experiment with the format. CB Klara LeVine wrote: , Can you spell it out, the technological part, of what you found on the computer? I remember the first time I tasted miso soup in a cooking class and found it quite boring. Now I love it so. There was a time when I had to include ginger to make it tasty for me. Now I'm happy with just a few leaves of greens and slices of daikon. There was a time I just filled up my pot with water and had the same soup fro several meals. Now I measure, only one cup of water and 1/2 teaspoon miso. Ahhh, so nice to be evolving! You people in the States are very very lucky. You can order so many wonderful kinds of miso on line from http://www.simply-natural.biz/natural_foods_miso.php Thirteen different kinds of misos to choose from!!! Amazing. My apologies for denigrating any products, but please don't go near any instant stuff. If you're travelling or camping, the regular miso is as instant as it needs to be. Three minutes simmered. This poor culture, that needs any more instant that that. Not sure if this works as well, but if you have no cooking facilities, only boiling water, then try making the soup in a thermos, letting it sit perhaps a little longer than 3 minutes. And to be able to get non-pasteurized!!!!! Count your blessings, we don't get it here :<( Klara Bender wrote: I downloaded the South River Miso Compnay's "Little Book of Miso Soup Recipes" . I have attached it in PDF format. (You may have to download Adobe Acrobat Reader. ) Also I have converted it to Microsoft Word if anyone wants it in that format. I would think that pasturization would destroy the active enzymes in Miso. The only brand I know to use in Macrobiotics is from South River. I get it from Whole Foods or the Internet. Bender Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2006 Report Share Posted January 6, 2006 Thanks so much , I used to order from S River till I couldn't afford it anymore. I really like the stuff. What's your favorite? Which have you tried? Anyone else? Reggie > > > > what makes miso soup sooo darn good at a sushi restaurant? i seem > > incapable of re-creating the awesome miso soup i drink when i'm out? > > are they putting something " bad " in it that i wouldn't be using at > > home?? any great miso soup recipes to share? ! thanks, sarah > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2006 Report Share Posted January 6, 2006 I have only tried the soybean variety and I am looking forward to trying barley and chickpea soon. your right $8.99 at whole foods for the jar from South River. However it makes a lot of soup. B. purpleveg wrote: Thanks so much , I used to order from S River till I couldn't afford it anymore. I really like the stuff. What's your favorite? Which have you tried? Anyone else? Reggie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2006 Report Share Posted January 6, 2006 The Aduki Bean is my favorite. They have some pretty unusual ones, like red pepper. They sell t-shirts now too. One had the saying see you tamari. From: VeganMacrobiotics [mailto:VeganMacrobiotics ] On Behalf Of purpleveg Sent: Friday, January 06, 2006 2:03 PM To: VeganMacrobiotics Subject: Re: miso soup follow up Thanks so much , I used to order from S River till I couldn't afford it anymore. I really like the stuff. What's your favorite? Which have you tried? Anyone else? Reggie > > > > what makes miso soup sooo darn good at a sushi restaurant? i seem > > incapable of re-creating the awesome miso soup i drink when i'm out? > > are they putting something " bad " in it that i wouldn't be using at > > home?? any great miso soup recipes to share? ! thanks, sarah > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2006 Report Share Posted January 7, 2006 Klara LeVine wrote: , Can you spell it out, the technological part, of what you found on the computer? A quote from "The L i t t l e B o ok of Miso" Miso from South River Recipes. "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. ......When cooking with South River Miso it is important to remember that it is a living food. Each teaspoonful contains millions of active microorganisms which are beneficial for the dynamic digestion and assimilation of all foods. To gain the full benefits of miso as a preventive medicine as well as a nourishing food, it should not (emphasis added cb) be boiled or subject to prolonged cooking which diminishes its flavor and healthful benefits." I hope this doesn't muddy the water too much. I believe the most important fact to remember is to NOT boil the soup after putting in the MISO. B. Quote Link to comment Share on other sites More sharing options...
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