Guest guest Posted March 8, 2005 Report Share Posted March 8, 2005 Miso is usually stored in the deli cooler. At my co-op anyway, it is. It comes in a plastic tub that looks like cottage cheese containers. That style, shape and size. It is a fermented product and that is why raw fooders use it. It is first cooked, but after that a live enzyme is added back into the mixture to make it "live". Also, we only use chickpea miso because of all the negative things related to soy products. Shari Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2005 Report Share Posted March 8, 2005 <snip> > Also, we only use chickpea miso because of all the negative > things related to soy products. There's about 30 to 40 different kinds of miso. Not all of them have that much soy in them. The fermenting process deals with the protease inhibitors normally found in soy. <www.mercola.com> has some opinions on miso. Penel Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2006 Report Share Posted January 21, 2006 Suze, I am not sure about the radiation protection of the soy-less You could ask them. The Garlic Red Pepper is yummy. Just add to to plain old broth and you have a very special soup. Add it to squash soup...heaven. There is one point that I ought to mention there *may* be very a tiny amount of residual gluten even in the supposedly gluten free miso because the orginal aspergilis (sp) mold was grown on barley. Just depends on how sensitive you are. Ellen Suze Fisher wrote: > Ellen, > > >South River Miso is the very best. They have soy free as well as some > >delicious varieties: > > > >www.southrivermiso.com > > Have you tried their Garlic Red Pepper Miso? It looks interesting. I > wonder > if the soy-less misos have the same radiation-protecting properties as the > soy-containing ones? > > Suze Fisher > Lapdog Design, Inc. > Web Design & Development > http://members.bellatlantic.net/~vze3shjg > <http://members.bellatlantic.net/%7Evze3shjg> > Weston A. Price Foundation Chapter Leader, Mid Coast Maine > http://www.westonaprice.org > > ---------------------------- > “The diet-heart idea (the idea that saturated fats and cholesterol cause > heart disease) is the greatest scientific deception of our times.” > -- > Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt > University, Tennessee; heart disease researcher. > > The International Network of Cholesterol Skeptics > <http://www.thincs.org> > ---------------------------- > > > > > > > <HTML><!DOCTYPE html PUBLIC " -//W3C//DTD XHTML 1.0 Transitional//EN " > " http://www.w3.org/TR/xhtml1/DTD/xhtml1-transitional.dtd " ><BODY><FONT > FACE= " monospace " SIZE= " 3 " > > <B>IMPORTANT ADDRESSES</B> > <UL> > <LI><B><A > HREF= " / " >NATIVE > NUTRITION</A></B> online</LI> > <LI><B><A HREF= " http://onibasu.com/ " >SEARCH</A></B> the entire message > archive with Onibasu</LI> > </UL></FONT> > <PRE><FONT FACE= " monospace " SIZE= " 3 " ><B><A > HREF= " mailto: -owner " >LIST > OWNER:</A></B> Idol > <B>MODERATORS:</B> Heidi Schuppenhauer > Wanita Sears > </FONT></PRE> > </BODY> > </HTML> > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2006 Report Share Posted January 21, 2006 Miso sad... I just bought another 9 lb. jar of South Rive Adzuki Bean miso because I just went through a 9 lb. jar... I love to put a teaspoon of the stuff in my bone/root vegetable broths. But gluten? Maybe I'll try to contact Sounth River Miso. With my on-going problems it would seem taht maybe I should cancel this miso thing to be on the safe side? Please advise! Thanks... :-/ ~Robin > There is one point that I ought to mention there *may* be very a tiny > amount of residual gluten even in the supposedly gluten free miso > because the orginal aspergilis (sp) mold was grown on barley. Just > depends on how sensitive you are. > > Ellen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2006 Report Share Posted January 22, 2006 Ellen- >Yes, soy is FINE when made into miso or soy sauce or tempeh,,if done >traditonally... Kaayla who wrote the Whole Soy Story, which is >damning to MODERN FACTORY MADE SOY eats miso and naturally fermented >soy sauce etc.. Fermentation doesn't appear to diminish the phytoestrogen content of soy foods, though, and modern soy has been bred for radically higher isoflavone levels, so even modest quantities of traditionally fermented soy might be questionable. I do use traditional soy sauce, but only very occasionally, for anyone who's curious. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2006 Report Share Posted January 22, 2006 > > Ellen- > > >Yes, soy is FINE when made into miso or soy sauce or tempeh,,if done > >traditonally... Kaayla who wrote the Whole Soy Story, which is > >damning to MODERN FACTORY MADE SOY eats miso and naturally fermented > >soy sauce etc.. > > Fermentation doesn't appear to diminish the phytoestrogen content of > soy foods, though, and modern soy has been bred for radically higher > isoflavone levels, so even modest quantities of traditionally > fermented soy might be questionable. > > I do use traditional soy sauce, but only very occasionally, for > anyone who's curious. > > > > - > You usually only use 1-2 tsp of miso for a serving (its a very potent flavor enhancer!), which is most of the times nearly 1/2 soy and 1/2 rice or barley. The Westbrae uses more rice than soy and barley. Not to mention it also contains a good amount of salt and some moisture. Even so, I'm pretty sure Tempeh eaters in the ines who eat rather high quanities of soy are still healthy due to coconut oil supporting the thyroid (they always fry it in coconut oil) and iodine protecting them from goitergens. They have been eating tempeh for a few hundred years if I remember correctly as well, and if it was that bad they wouldn't be around anymore. If I could find unpasteurized soy sauce I would use that too , but I can only find unpasteurized miso so I use that. Just my 2 cents - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2006 Report Share Posted January 22, 2006 - >If I could find unpasteurized soy sauce I would use that too Look for Nama Shoyu if you want it. I think there are several brands. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2006 Report Share Posted February 25, 2006 Salt is about 10% which is high...but as Beau says it is part of the Process..you can buy reduced salt Kikkoman soya sauce, I dont know about Miso...So a teaspoonfull of miso will have about 500 mg of salt...which is below the rda provided you dont get salt from other foods/processed foods...a Tablespoonfull would be about 1.5gms of salt...too much Beau Barrett <Beau.Barrett@...> wrote: Unfortunately salt is very important for preparing Miso is'nt Miso without the saltiness, you may be able to make a young white miso using *less *salt but without salt it would turn into a different creature altogether. Beau On 2/25/06, <truepatriot@...> wrote: > > Commercial miso products are so high in sodium! > So, I was wondering... > > If I were to get a koji starter from www.gemcultures.com , > would I be able to make a miso sans salt? Or is the salt > an integral part of the fermentation process? > > > Thanks, > - > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 10, 2006 Report Share Posted October 10, 2006 I have had South River miso...isn't that the one that is raw? OT: May be off to make some miso soup or butternut soup after I harvest my garden. Tonight's probably final night I can pick from the garden, so harvest is moving into my living room now. I am taking the plants, in between the rain, onto my hardwood floors protected by plastic from Dollar Tree. Just wanted to squeeze every bit of my garden out and think I will accomplish that tonight. Trying to thaw fingers and then back to the dark garden. Hopefully we don't have a frost tonight as I am hoping to get as much as I can in the dark inside in the rain. hugs, carolgMorningGlory113@... wrote: Anybody here ever try South River miso? I just got some today. A little pricey but the best miso I've ever had. Gloria Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 10, 2006 Report Share Posted October 10, 2006 http://www.southrivermiso.com/ourproducts/1year.html Save that jar So. River jar. I'm thinking great for Kimchee, kraut or bean storage but would be small for me as I think large batches. My garden peppers are beauties..no kidding and very large sizes too...too bad I couldn't wait for all the "red ones" to turn but the greens are very large. carolgcom wrote: I have had South River miso...isn't that the one that is raw? It's not pasteurized. Aged three years. It comes in a glass jar. It's definitely different (looks different and has a richer taste) than other misos I've had over the years. I bought it at a local Amish store I go to. I haven't seen it anywhere else here, although they have a very extensive and interesting line of miso on their website. Things like aduki bean miso, dandelion miso and others. They also make a chickpea-miso tamari sauce which I'd love to try. All on their website southrivermiso.com.Pick those tomatoes, Carol! Get 'em before it freezes! Gloria Quote Link to comment Share on other sites More sharing options...
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