Special Miso

A SOUTH RIVER LEGEND: Dandelion-Leek Miso

Each spring we gather the wild, vibrant greens from the untreated fields and woodlands of our farm. It takes three of us working for a week to make 600 pounds of this special miso. We steam dandelion greens, wild leeks (Allium tricoccum), Maine sea vegetables, and nettle greens, and pickle the mixture in our three-year Hearty Brown Rice Miso for at least one full summer. Many people have told us that a broth made with this miso has nursed them through illness and helped them while traveling when good quality food was not always available. This miso is great for an instant soup broth in the workplace or for a "pick-me-up" instead of coffee. One friend even gave Dandelion Leek Miso as a gift to the Empress of Japan.

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Sweet White Miso

Famous to the Kyoto region of Japan for generations, this miso is popular for its very sweet, gentle flavor and its smooth, creamy texture. It has a low salt content (4 percent) and a very short fermentation time (3 weeks), and it is delicious in spreads, dips, sauces and salad dressings, or for seasoning light soups. Made from soybeans and lightly polished brown rice.

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