Our State Magazine Story on Our American Miso Company
As part of their "Melting Pot" series, Our State Magazine spotlighted our American Miso Company, where we make our American made, naturally fermented, organic Miso Master Miso in their December 2017, "Melting Pot: Miso in Rutherfordton."
Our Miso Master, Joe Kato said "It takes years of practice and plain intuition to know by feel the correct temperature for the perfect batch" (of miso).
Article on Miso Master Miso by Maria Hardee Milling
in Capital at Play Magazine
"A little taste of Japan with big health benefits is being made at a most unlikely spot in Western North Carolina"
Think of miso soup and your mind most likely makes a connection to Japan or your favorite Japanese restaurant, but there’s a surprising link to Western North Carolina and miso that most people don’t know. It’s a great ice-breaker line at a party: Did you know that the world’s largest organic miso manufacturer is located in Rutherfordton? It’s true. The American Miso Company churns out about 700,000 pounds of handcrafted miso every year. It’s marketed under the Miso Master Organic Miso brand.
“We are a tiny company with a big presence,” says Leila Bakkum, sales manager for American Miso Company. “Nobody knows we exist. All this beer is getting attention and no one knows we’re here. We’re the world’s oldest fermented food. My objective is to awaken people to how versatile miso is as an ingredient. I have lots of miso fantasies.”
It takes a little over an hour to arrive at the American Miso Company plant in Rutherfordton from Asheville. This after traveling part of the way on I-40, and then venturing off the highway to wind around what seems like continuous curves past nondescript trailers, fields, and small houses. Even upon arriving at the facility, there’s nothing out of the ordinary to capture the imagination in this rural setting.
Japanese Miso is Alive and Thriving in Western North Carolina
We're super excited to share this awesome Mountain Xpress article "Japanese miso is alive and thriving in Western North Carolina" about our American Miso Company and Miso Master Miso. We hope that you'll enjoy "meeting" our miso master, Joe Kato and learning more about our dedication to hand crafting the finest, traditional Japanese style organic miso just an hour down the mountain from Asheville. We hope that you'll be inspired to include this amazing superfood into your healthy meals, desserts and snacks (recipes included in article!) Or ... you can get a taste of just how delicious miso is with some "Sweet Miso Ginger Soy Tempeh" strips by Smiling Hara Tempeh, LLC or try a miso ginger capuccino or a red miso sugar doughnut over at Vortex Doughnuts, YUM!
Food Babe discovers Miso Master Miso!
Vani Hari, AKA Food Babe shared her discovery of miso as well as her first miso purchase (Miso Master Miso) in an article "What the Heck is Miso" on her Food Babe blog. She chose our Miso Master Miso because it's certified organic and because she avoids buying foods that have been genetically engineered (Miso Master is Non-GMO verified!) She was also impressed with Miso Master's high rating on The Cornucopia Institute's Organic Soy Scorecard report.
Vani also shares a couple of recipes that she cooked up with her
new tub of Miso Master Organic Mellow White Miso:
Miso Made in the USA?
Yes, If You Know Where to Look
Zester Daily featured our American made Miso Master® Miso in this great article Miso Made in the USA? Yes, If You Know Where to Look by Hiroko Shimbo. Hiroko begins with an explanation of what miso is and how traditional miso production produces the miso with the scientifically proven health benefits with its unique "umami, savory taste." She shares her adventure to a friend's miso brewery in Saitama Perfecture. where he observed the true art and work involved in "nurturing the proper fermentation of miso."
On a quest to learn more about her favorite American made miso, Hiroko visited Great Eastern Sun's American Miso Company in Rutherfordton, North Carolina. She was delighted to see that Miso Master® Miso was crafted using the same miso making methods and qualities used by her friend in Japan, "...far from the city, with clean water, pure air and people who cared about producing high-quality food."
"American cooks don’t have to order a shipment of Japanese miso from abroad to get the real experience: Several American companies are now making very high quality, traditionally produced miso. On a day when I did not have time to walk 20 minutes to the Japanese food store, I discovered the American-made Miso Master brand at my neighborhood large chain supermarket in New York City. In my kitchen, this miso really surprised me. It had the quality and taste characteristics that I had long yearned for."