From the Horse's Mouth?
A samurai warrior, in a village under siege, saw a horse eating fermented beans from a barrel. That's one legend about the beginning of Miso, the thick, savory paste that is the base of miso soup. In reality, historians believe miso originated in China about 3,000 years ago. Buddhist priests who wished to enjoy a vegetarian version of chiang, a type of fermented meat or fish, began to experiment with soybeans and wild friendly bacteria. They introduced their soy based chiang to Japan, where it became known as miso. Over centuries the Japanese created many types of miso by combining soybeans with different varieties of grain and aging them for varying lengths of time.
Delicious Powerful Soy Food
If you've only had the pale 'miso' usually served at a sushi bar, you're in for a treat when you experience the real thing. Use it to make traditional miso soup, and as a seasoning for stews, sauces, gravies, vegetable dishes, spreads, salad dressing, dips, marinades, and with noodle dishes ... virtually endless possibilities. True miso is a delicious, easy to use, densely nutritious food. It contains iron, vitamin B2, potassium, dietary fiber, protein, friendly bacteria such as lactobacillus, and proteolic enzymes. The bacteria and enzymes in miso help to promote nutrient assimilation, good digestion, and support immune system health. During fermentation and aging in the traditional miso making process, soybeans are broken down into nutrients that are easily absorbed.
Time and River Stones
Eden Certified Organic Misos are traditionally crafted in Japan with whole soybeans and grain, the finest sea salt, and koji (Aspergillus oryzae, a beneficial wild bacteria). Soybeans and grain are cleaned, steamed, inoculated with koji, and mixed with sea salt. The mixture is aged in 200 year old wooden kegs weighted with large, smooth river stones. In these giant kegs a magic transformation occurs with time, temperature, and pressure creating a marvelous food. The variety of color, flavor, and texture in our miso is a reflection of the ingredients and climate in which they are made. The richest and darkest, Hacho Miso is aged for three years, while the lightest, Shiro Miso ages for two months. EDEN Organic Miso comes in four varieties, each in a re-closable standing pouch. Discover your favorites, season to season.
This Month's Special
Because you're such a valued customer, receive 20% OFF any Miso you order. Simply enter the coupon code "MISO" when prompted during checkout. We encourage you to extend this offer to friends and family as well.
*BONUS SPECIAL* The first 12 people that click the 'Buy Now' button below and order $50 or more (tax & shipping included) will receive a FREE copy of Fields of Plenty by Michael Ableman (no extra shipping cost to you).
Both offers expire August 31, 2006.
Basic Miso Soup
Serves: 4 | Prep Time: 0:05 | Cook Time: 0:10
• 3 tsp Eden Wakame, or 1 tsp Eden Instant Wakame Flakes
• 4 cups water
• 1/2 cup onion (thinly sliced)
• 1/2 cup carrots (diced)
• 1 1/2 Tbsp Eden Organic Mugi Miso (pureed in 2 Tbsp cold water)
• 3 Tbsp green onions (finely sliced)
Rinse wakame, soak in cold water to cover for 5 minutes and dice or add flakes directly, no soaking required. Bring water to a boil. Add onions and wakame. Simmer 3 minutes. Add the carrots and simmer 5 minutes. Reduce the flame to very low. Add pureed miso and simmer 2 minutes. Do not boil after adding miso. Garnish with green onions.
Optional Ingredients: tofu, dried tofu, shiitake or maitake mushrooms, leafy greens, daikon, lotus root, leeks, round or root vegetables, cooked noodles or even leftover cooked organic grains.
Nutritional Info (Per serving)
26 Calories, less than1g Fat (14% calories from fat), 1g Protein, 5g Carbohydrate, 0mg Cholesterol, 338mg Sodium
Good Food Good Reason
Health and Happiness®