The South River. Photo by Anni Elwell Hanna
Spring Greetings from South River Miso
Best wishes and good health to you all! Maintaining our health and well-being is as important as ever, especially in the light of the past two challenging years globally.
Miso has a 1,300 year history in Japan and its origins go back even further to its beginnings in China. It was used by the samurai for its strengthening properties. For a lively, informative history of miso visit misotasty.com
South River Miso is celebrating its 43rd season -
many years of crafting a handmade, all organic, high quality miso in small batches by a dedicated group of food makers in beautiful, rural western Massachusetts.
The grains and beans in our miso are cooked by wood fire. The miso is then aged in large wooden vats and each jar is handpacked with care. Many of the varieties we produce are made nowhere else in the world! The varieties unique to South River Miso are
Hearty Brown Rice
Garlic Red Pepper
Stock up on our miso now directly from our website
, as we do not ship during warmer months. Check your local stores at that time as well for our miso.
We are wishing you a peaceful and healthy Spring and Summer!
Our Shipping Season Coming to a Close
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 mid September, 2022.
Kimchi Salad with Azuki Bean Miso Dressing
This delicious salad caught our eye on Instagram from @true.kimchi
. A Korean woman-owned, authentic kimchi company, True Kimchi
handcrafts small batches of kimchi and other foods in the traditional way.
This salad is full of many fresh greens perfect for Spring and Summer, radish kimchi
, and finally topped with a local fried egg - yum! Inspired by her sharing, we've added our twist with a complementary salad dressing using our own Azuki Bean
¼ cup apple cider vinegar
⅔ cup extra virgin olive or sesame oil
2 tbsp South River Azuki Bean miso
2 tsp honey
4-5 cups mixed fresh greens
2 tbsp True Kimchi Radish Kimchi
A pinch of
True Kimchi Umami Dust
1. Mix together oil, vinegar, honey and Azuki Bean
miso either by hand or in a blender.
2. Toss mixed greens, sliced avocado, and kimchi with salad dressing to taste.
3. Fry an egg separately and place on top.
4. Sprinkle with True Kimchi Umami Dust
Visit Our Website
Enjoy our website by exploring the links below.
- 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