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Miso Tamari, Certified Organic and unpasteurized.
In Japanese, tamari means "little puddle" and refers to the savory liquid that collects in a vat of miso. Our genuine tamari is similar to its cousin, soy sauce, but much sweeter and lighter in taste. Friends who buy directly from our shop come back year after year, declaring that there is no seasoning comparable to South River Miso Tamari.
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Certified Organic Brown Rice Koji
We make Brown Rice Koji (a Japanese term for cultured grain) by inoculating steamed rice with the spores of Aspergillus oryzae. During a two-day fermentation process (click here for more detail) the rice is transformed into sweet, fragrant Koji. We make koji from a number of different cereal grains for different varieties of miso. Rice koji is used as a starter to make a number of other fermented foods besides miso, such as sake, amazaké, rice vinegar, and mirin. Our South River Brown Rice Koji is made from slightly polished, Certified Organic Short Grain Brown Rice. Most people use this dried koji for making homemade amazaké, a sweet pudding, beverage, or sweetener substitute made entirely from cereal grain. (See our amazaké recipe.)
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From Blue Heron Farm
Maple Syrup
Grade A, Dark Amber, certified organic, and handcrafted locally by woodfire by the Coli family of Blue Heron Farm in Charlemont, Massachusetts. Visit www.blueheronfarm.com
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From Tohum
Our friends, Beti Minkin and Attila, have a beautiful Natural Living Center called Tohum, in southern Turkey, on the Mediterranean coast. Part of their work is to bring traditional village foods to the U.S. in an effort to keep these ancient food crafts alive. You have to try these superlative products to believe their quality.
Sun Dried Mulberries
Growing at an elevation of 4500 feet above sea level, these wild, white mulberries are dried under the radiant Mediterranean sun. Wonderful as a sweet, nutritious snack, or cooked and used in breakfast cereals and desserts. Mulberries offer a refreshing flavor alternative to raisins.
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Sesame Tahini
In an ancient Greek village near Tohum the art of making tahini by wood fire is passed down through the generations. Sesame seeds, organically grown for centuries, are sun-dried, carefully roasted in wood fire ovens, and stone ground in one of the few remaining water mills of the region. The resulting tahini is dark in color, rich in flavor, and very high in calcium and iron.
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Red Pepper Paste
Spice up your life with rich, red pepper paste from our friends at Tohum in southern Turkey. This traditional food is made from organically grown chili peppers, ground into a paste and placed outside to bake in the Mediterranean sun.
High in vitamins A and C, red pepper paste gives a medium hot tang to many dishes. Try a quarter teaspoon in a bowl of miso soup. Mix a teaspoonful in heated olive oil to serve on rice, or, to add to your favorite pasta dishes.
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 "Miso Happy" T-Shirts from South River Miso
Beautiful 100% organic cotton tees by Patagonia.
- Short Sleeve ($15 plus shipping) in Sage; S,M&L
- Long Sleeve ($18 plus shipping) in Natural Off-White; S,M&L
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