December 2020

Photo by Will Elwell.

Holiday Greetings from South River Miso

Heartfelt greetings to you all during the ongoing global pandemic. Now, more than ever, we are called upon to strictly follow Covid-19 safety guidelines to protect ourselves and others from this very contagious disease. A natural foods diet which includes a variety of vegetables, whole grains and fruits can help optimize our wellness. Miso, an ancient, time-tested food, contains myriad enzymes and naturally occurring probiotics that enhance digestion and promote strong immunity.

Miso is a wonderful savory seasoning in soups and stews, salad dressings, sauces, dips, marinade, and much more. Check out all of our recipes for many ways to use our miso.

South River Miso makes a great, healthy holiday gift. We have ten kinds to choose from which includes our special varieties - garlic red pepper and dandelion leek. Not sure which to choose? We offer a sample pack containing our four most popular one pound varieties along with our own recipe booklet.

Our miso is available to purchase online at southrivermiso.com. Please visit our website to order your holiday supply and while you're there check out videos that show our unique traditional process. We wish you all a very safe and healthy holiday season.


Vegetables with Tempeh and Miso Tahini Sauce



Enjoy this nutrient dense, colorful dish on a chilly winter night. South River Miso in the dressing adds its savory flavor and active enzymes. Tohum Tahini, supplied to us by a Turkish woman friend who grew up where it is produced, contains high amounts of iron and calcium. Tempeh, another fermented soy food, originated in Indonesia centuries ago. It provides a significant amount of vegetable protein. Treat yourself to this power packed dish as part of a healthy meal.

Serves 3-4

Ingredients: Miso Tahini Sauce

¼ cup Tohum or other tahini
1 tbsp South River Sweet-Tasting Brown Rice Miso
2 tbsp fresh lemon juice
2 tsp agave syrup or maple syrup
1 tsp mustard
3-4 tbsp water

Directions

1. Stir tahini in the jar to mix in oil at the top.

2. Put the tahini in a bowl. Stir in other ingredients. Add water last to adjust consistency. You should be able to pour it.

Ingredients: Vegetables with Tempeh

3-4 tbsp sesame or olive oil
1 medium onion
2 cloves of garlic
½ red or orange sweet pepper
2 cups chopped mustard, kale or other greens
8 ounce package of tempeh
1 tsp Cholula or your favorite hot sauce
1 tbsp sesame seeds

Directions

1. Cut tempeh into slices. Sautéed in 2 tbsp sesame oil until golden brown. Toss in hot sauce and set aside.

2. Heat 2 tbsp oil in pan. Add chopped onion and garlic. Stir and cook over medium heat for 1 minute.

3. Add sweet pepper cut in strips. Stir and cook briefly.

4. Add sautéed tempeh and chopped greens. Stir until greens are soft.

5. Pour 1 tbsp of tahini on each individual serving. Top with sesame seeds.


The Spirit of Rice Project

Christian Elwell and granddaughter Athena in the rice paddy. Photo by Anni Elwell Hanna.

Christian Elwell, co-founder of South River Miso Co, has been growing heirloom rice for over 30 years in his backyard behind the miso production facility. The flooded paddy, which is 35 feet in diameter, yields about 100 pounds of organically grown, short grain brown rice each year. He delights in sharing this with friends and family.

Christian will be featured in a film currently in production under a project called The Spirit of Rice sponsored by Planetary Health, a nonprofit educational organization.

To find out more about the film and see how you can support this project we invite you to visit our Gofundme.


Visit Our Website

Enjoy our website by exploring the links below.

Links

- Shop at our online store.
- Try more of our great recipes.
- Watch videos of rice growing at South River.
- Watch a Cooking Channel video about South River Miso.

Please join our community on Facebook, Instagram, and YouTube.


Be in touch!
South River Miso Company
888 Shelburne Falls Road
Conway, MA 01341
PH: 413.369.4057
FX: 413.369.4299
info@southrivermiso.com

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