|
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. Garnish 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.
|