THINK OUTSIDE THE BOWL
Miso Master Organic Miso Breaks the Mold
As more and more chefs, home makers, and manufacturers recognize the incredibly wide range of applications for the rich, robust flavor of miso, this cultured soybean paste, once relegated to soups alone, is finding its way into a variety of innovative recipes in cookbooks, popular magazines, food blogs, and websites. And Miso Master Organic Miso leads the way as the key element in the best flavor-forward, creative, and unique offerings in today’s modern cuisines.
A growing number of manufacturers are also using Miso Master miso as an ingredient in their food products, including Cindy’s Kitchen, maker of all-natural dressings, gourmet dips, and cooling sauces; Brad’s Raw Foods Chips and Snacks
The mouth-filling, “umami” flavor of miso gives worlds of depth to savory dishes, marinades, rubs, sauces, glazes, and so much more. Surprisingly, miso also contributes a unique burst of flavor to desserts and sweet treats, adding a bold, salty component that increases complexity and rounds out the sweeter profiles.
The cultured, rich flavor of miso explains why it has been a staple in Japanese cooking for centuries, and is fast becoming one of the most popular fermented seasonings for today’s foodies. The ancient traditional way of making miso is a complex art, much like wine or cheese making. Just as you can taste the difference between a fine wine or cheese and a cheaper version of each, you can readily appreciate the difference between a high quality, traditionally crafted, organic miso and a pasteurized, high-tech miso made using accelerants to speed fermentation and preservatives to stabilize it. The best miso is organic and naturally aged in wood, using traditional techniques.
This age-old, hands-on way of making miso has been in use in the mountains of Western North Carolina since 1979, when the first Miso Master Organic Miso made its appearance after a year of intensive study with one of the few remaining traditional miso makers in Japan. Using domestically grown organic beans and grains, hand-crafted organic koji, Blue Ridge Mountain well water, and traditional sun-dried sea salt, Miso Master continues to use those authentic techniques to create the finest quality miso.
The miso master, comparable to a vintner in winemaking, oversees the process which involves inoculating cooked rice or barley with a particular Aspergillus oryzae spore, of the same family of probiotic bacteria as that found in yogurt. The spores are allowed to reproduce on the cooked grain for two days, under the watchful eye of the miso master. Then the inoculated grain (now called koji) is mixed with pressure cooked organic soybeans and sea salt and loaded into 8,000 pound fermentation barrels of cypress, redwood, or fir. Credited with imparting a depth of character and complexity impossible to achieve otherwise, these eight-foot wide, seven-foot deep barrels, each holding four tons, are another Miso Master secret ingredient! Stone-weighted lids press down on the mixture while time and natural temperatures do the work of converting the soybean and grain mixture into miso.
Why Miso Master?
Over thirty-five years of experience in artisanal organic miso-making produces the finest miso in the world...with the certifications to support that claim.
MISO MASTER CERTIFICATIONS:
Miso Master Organic Miso is Certified Organic, Verified Non-GMO, Certified Gluten-Free, & Certified Kosher.
MISO MASTER IS THE ULTIMATE SLOW FOOD: Miso Master Organic Brown Rice, Country Barley, Traditional Red are slowly and naturally fermented for one to two years, through 4 seasons, with the length of aging proudly stated on the packaging.
MISO MASTER IS A “LIVE” FOOD: it is unpasteurized, protecting enzymes that aid digestion and assimilation. It has living lactobacillus cultures, the same probiotic bacteria found in yogurt. It is loaded with genistein, a plant isoflavone effective in preventing and retarding the growth of cancer cells. It is rich in antioxidants, which can prevent cell membrane damage caused by free radicals.
Miso Master Organic Miso is available in six varieties, falling into two types: Long-Term and Short Term. The lightly colored, Short-Term misos, Organic Mellow White, Organic Sweet White and Organic Chickpea, are aged for 1-2 months and have a sweet, delicate, somewhat nutty taste. The darker varieties, the Long-Term misos, Organic Brown Rice, Organic Country Barley and Organic Traditional Red, are aged for up to two years and are robust and hearty. The darker the color and the longer the aging, the stronger and heartier is the flavor of miso. It is packaged in 8 oz and 1 lb tubs for retail consumers, and 4 lb, 15 lb, & 40 lb tubs for wholesale accounts and manufacturers.
With such a wide range of flavors, Miso Master Organic Miso is an ideal addition to a well-stocked pantry, as versatile as olive oil or butter. It is very stable and easy to keep, lasting 1½ - 2 years in the refrigerator after opening, happily awaiting the moment when inspiration strikes! It can complement meats, vegetables, even fruit. It will transform salad dressings, sauces, spreads, dips, gravies…the list goes on, and gets longer all the time….all that is needed is imagination! Here are a couple of recipes:
Dairy-Free Miso Pesto
MAKES ABOUT 1 CUP
1 cup tightly packed fresh basil leaves
¼ cup fresh parsley, de-stemmed
2-4 Tbsp Miso Master Organic Mellow White or Sweet White Miso
¼ cup walnuts or pine nuts, toasted
¼ - ½ cup organic olive oil
Combine the first 5 ingredients in a blender or food processor. Very slowly
trickle olive oil through top of the machine with motor running, until desired
consistency is formed. This may be smooth or chunky, according to your liking.
Serve with Great Eastern Sun’s Organic Planet® Pasta, vegetables, as a
pizza topping, or stir into soup for a flavorful treat!
RECIPE #2 :
MAKES ABOUT ½ CUP
2 Tbsp tahini (sesame butter)
1 Tbsp Miso Master Organic Traditional Red Miso
1-2 Tbsp lemon juice
Water to desired consistency
Place the tahini, miso, and lemon juice in a small bowl and mix thoroughly.
Stir in water, 1 tablespoon at a time, until the desired consistency is achieved.
For a salad dressing, add more water; for a vegetable sauce, add less water.
Miso Master Organic Miso is readily available in most co-ops and health food stores such as Whole Foods, Fairway, and Earth Fare. To learn more or to purchase it online, visit the website of Miso Master’s distributor, Great Eastern Sun, at www.great-eastern-sun.com.