by
Paul
BenhaimSweet Miso: Hemp Miso - the koji seems to 'eat' the rich
oils found in hemp seeds and turn them into a sweet substance
that makes hemp miso a truly special addition to most meals using
the traditional age old fermentation process. Enjoy it as a dip with
celery and carrot sticks.
Sweet Brown Miso: uses organic whole brown rice and
good for light tastes such as creamy salad dressings
Medium Miso: Field Bean Miso uses a locally grown bean
that rivals soya nutritionally
Mellow Barley and Mellow Brown: rich, creamy and
possibly the most popular all-round taste.
Miso is alive and can be kept at ambient temperatures
where it will only mature, similar to a fine wine. Miso also works
well with the sea vegetables as mentioned earlier. There are
various miso recipes in Section Two.
Sea
Vegetables
Sea vegetables grow naturally and are mainly cultivated in
Japanese waters in a tradition going back thousands of years.
There are many other centres of cultivation these days such as
northern France, Scandinavia and Maine in the US. You can
collect them yourself just about anywhere on this planet for free,
with the help of a book that specialises on sea vegetables.
Commonly used in Japanese cooking they come in many varieties
and are a valuable addition to any diet. Some examples include:
Arame
A black seaweed pre-cooked and cut into thin strips. It has a
rather nutty flavour and is an excellent addition to salads, rice