Pasta & Grain

South River Miso contains active enzymes that may partially “digest” grains, pastas, potatoes, and other starchy foods. For example, a hot pasta salad made with miso and kept at room temperature for several hours may become softer and more watery. To maintain a firm texture, either mix miso with these foods when they are cold, or, serve hot immediately after cooking.

Miso has been a key source of protein in the Japanese diet. It presently accounts for up to 25% of the protein consumed in some inland rural areas and more than 8% for the population as a whole. The average Japanese enjoys 16 pounds of miso each year, about 31/2 teaspoonfuls per day.

The Book of Miso, 1983 ed., pg. 21.

Udon Noodles with Sweet Basil Sauce

8 oz. udon noodles, cooked and cooled
1/4 cup tahini
2-3 tablespoons Sweet White Miso
2 tablespoons lemon juice or cider vinegar
1/2 cup fresh basil, sliced thin or 1/2 teaspoon dried basil
1/2 cup water
1 tomato, diced (in season)

In small saucepan blend tahini, miso, water, and lemon juice. Heat over low flame for 7-10 minutes. Add basil. Toss with pasta just before serving.
Garnish with additional basil and diced tomato.

Miso Happy Fried Rice

A great way to use leftover rice.
3 cups cooked brown rice
4 scallions sliced
1 small onion diced
1 carrot diced
1 stalk celery diced
1/2 cup parsley chopped
2-3 pieces dulse chopped (optional)
2 tablespoons sesame oil (toasted sesame oil is nice)
2 tablespoons Three Year Barley Miso
mixed with 1/4 cup water
1 inch piece ginger peeled and grated

Heat oil in large skillet or wok. Add onion, carrot, and celery; stir fry 3-4 minutes. Celery and onion should begin to turn translucent. Add rice, stirring until heated. Mix in dulse, parsley, miso, scallions, and ginger; reserve some scallions for garnish. Serve immediately.

Sunny Baked Millet

2 cups millet
5 cups water with pinch of salt
1/2 cup roasted sunflower seeds
1/4 teaspoon marjoram
1 small onion diced
2 carrots diced
1 cup sweet corn
1/2 teaspoon dried parsley
2 tablespoons Sweet Tasting Brown Rice Miso

Pressure cook millet with water and salt for 20 minutes, or, boil for 30-40 min. Remove and place in mixing bowl. Add remaining ingredients and mix well. Place in oven-safe dish and bake at 350° for 30-35 minutes. 1/4arnish with fresh parsley and additional sunflower seeds.

Gaella’s Gingery Chicken & Pasta

Serves 4-6

1 pound boneless, skinless chicken breasts(cut into small pieces)
marinade:
4-5 cloves garlic chopped fine
1 4-inch piece of ginger, peeled and grated
1/2 cup Sweet Tasting Brown Rice Miso mixed with 1/2 cup water
2 tablespoons olive or sesame oil
3-4 cups fresh spinach (or other leafy greens), chopped
1 pound of your favorite pasta, cooked and cooled
1 tablespoon South River Miso Tamari
1 teaspoon Red Pepper Paste or pinch of black pepper

Blend all marinade ingredients and pour over chicken. Allow chicken to marinate for 1-2 hours in refrigerator.

Cook pasta, and rinse in cool water. Clean spinach well, as it tends to be very sandy. 1/2eat oil in large pan. Add chicken and cook for 4-5 minutes on medium flame. Add spinach and pasta, then tamari and pepper paste. Serve immediately.

All line drawings by Akiko Aoyagi from The Book of Miso, by William
Shurtleff and Akiko Aoyagi. (Berkeley: Ten Speed Press, 1983) Used by permission.
Photographs by Will Elwell and Sarah Chester
Web site design by Jeff Potter, Potter Publishing
Site built and maintained by Howland Design

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