Frog pond at South River Miso
Spring Greetings from South River Miso
Warm breezes blowing, green sprouts poking
through the rich earth; spring is a time of renewal
It's time to embrace the arrival of spring and to enjoy some
light, fresh cleansing foods. South River Miso
adds just the right savory touch to salad dressings,
dips, marinades, soups and more.
With its abundant enzymes, vegetable proteins and
naturally occurring probiotics, Miso is your healthy
companion in the kitchen.
Order your summer supply now because we do not
ship our unpasteurized miso without refrigeration in
the warmer months. See shipping deadlines below. Order online at southrivermiso.com
Order by April 25th
for UPS ground shipping to southern and western
states (including TN, NC, all states south of these, and to all states west of the
Order by May 25th
for all other states and for UPS 2nd Day Air
shipments to any location.
Our regular shipping season will resume September 15th, 2019.
Miso Happy Hummus
Hummus appears in a cookbook from Cairo,
Egypt in the 13th century and probably the dish was made as early as the 6th century or before,
right around the time it is said that miso was introduced to Japan from China. Hummus is high in iron,
B vitamins and protein. Enjoy this healthful and tasty dip.
2 cups cooked chickpeas
3 tablespoons Tahini
2 tablespoons Chick Pea Miso
2 cloves garlic minced (add more if you're a garlic lover!)
2 tablespoons fresh squeezed lemon juice
¼ cup bean cooking liquid
Fresh parsley (optional)
Drain chickpeas and reserve cooking liquid. In blender or food processor, pulse all ingredients except olive oil and parsley.
Finally, add the olive oil and more cooking liquid as needed, then blend to reach desired consistency.
Put in serving dish and, if desired, drizzle olive oil on top. Garnish with fresh parsley.