Guest guest Posted January 5, 2006 Report Share Posted January 5, 2006 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 Dissen wrote: That actually reminds me of another miso related question I've been meaning to ask. I've noticed that there is some miso brands that have been pasturized and others that have been unpasturized. Is one better than the other, or does it not matter? I want to make sure I'm not losing any of the enzymes from the miso. And , I know exactly what you mean! There is a restaurant near my home that serves the best miso soup and I just can't figure out how to copy it. sarah nelsen wrote: 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 5, 2006 Report Share Posted January 5, 2006 unpasturised for medicinal and taste value - all the beneficial properties in it. hands down. there is a new book on miso out - there is an ad in macrobiotics today Dissen wrote: That actually reminds me of another miso related question I've been meaning to ask. I've noticed that there is some miso brands that have been pasturized and others that have been unpasturized. Is one better than the other, or does it not matter? I want to make sure I'm not losing any of the enzymes from the miso. And , I know exactly what you mean! There is a restaurant near my home that serves the best miso soup and I just can't figure out how to copy it. sarah nelsen wrote: 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 __________________________________________ Yahoo! DSL – Something to write home about. Just $16.99/mo. or less. dsl.yahoo.com Yahoo! DSL Something to write home about. Just $16.99/mo. or less -- 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 thanks for the recipe book, i'll definitely try some and experiment with some new miso flavors. i just KNEW you guys were going to say MSG! Damn it!! 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 Dissen wrote: That actually reminds me of another miso related question I've been meaning to ask. I've noticed that there is some miso brands that have been pasturized and others that have been unpasturized. Is one better than the other, or does it not matter? I want to make sure I'm not losing any of the enzymes from the miso. And , I know exactly what you mean! There is a restaurant near my home that serves the best miso soup and I just can't figure out how to copy it. sarah nelsen wrote: what makes miso soup sooo darn good at a sushi restaurant? i seemincapable 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 athome?? any great miso soup recipes to share? ! thanks, sarah Yahoo! Photos Ring in the New Year with Photo Calendars. Add photos, events, holidays, whatever. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2006 Report Share Posted January 5, 2006 , 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 : wrote: thanks for the recipe book, i'll definitely try some and experiment with some new miso flavors. i just KNEW you guys were going to say MSG! Damn it!! 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 Dissen wrote: That actually reminds me of another miso related question I've been meaning to ask. I've noticed that there is some miso brands that have been pasturized and others that have been unpasturized. Is one better than the other, or does it not matter? I want to make sure I'm not losing any of the enzymes from the miso. And , I know exactly what you mean! There is a restaurant near my home that serves the best miso soup and I just can't figure out how to copy it. sarah nelsen wrote: what makes miso soup sooo darn good at a sushi restaurant? i seemincapable 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 athome?? any great miso soup recipes to share? ! thanks, sarah Yahoo! PhotosRing in the New Year with Photo Calendars. Add photos, events, holidays, whatever. 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 My Whole Foods doesn't carry it. I have to order it, there is a minimum charge and shipping charges Reggie > >> > >> > Quote Link to comment Share on other sites More sharing options...
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