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Monday, January 26, 2009

Miso

While I had enjoyed comforting and restorative miso soup in restaurants, it was Chuck who first introduced me to the basic ingredient, miso paste, more than two decades ago. It was dark, dense, with a strong flavor which always reminded me of soy sauce and kept forever in the refrigerator. Then, a couple of years ago, we were in the Whole Foods store out in Hadley, when we discovered a Massachusetts company called South River Miso. It was like going from ho-hum instant coffee to espresso. It was a revelation.

South River makes a wide variety of miso. At the risk of being the kiss of death, I have to say our favorite is their “Sweet-Tasting Brown Rice Miso”. It manages to be both delicate and complex. But we also keep jars of their darker “Three Year Barley” and “Hearty Brown Rice” in the refrigerator. (The miso really can be kept refrigerated for an indefinite period of time.) The South River website has lots of recipes and interesting information on how they make their miso - something they’ve been doing for about three decades, most of that time on their farm out in Conway.

5 comments:

dancingmorganmouse said...

While miso does indeed keep forever, it does over time get quite hard. I hit some with the hammer the other day, to no avail. Must buy more miso!

Pink Granite said...

Hi DMM -
LOL!!!
The miso Chuck brought into my life eventually reached a comparable condition - sort of like Play Doh left out in the air far too long!
But the South River Miso is so tasty (and in its own lovely jar) that it has never even gotten very dry!
;o)
- Lee

dancingmorganmouse said...

Lee, perhaps that's the trick, keep it in a jar!

purpleronnie said...

Never had this.. must go and look for some..
xx
ps hope you are keeping well - i miss you!

Pink Granite said...

Hi DMM -
I think a jar is a must, but even with a jar time can still take a toll. Or at least make it more work for the cook!
;o)
- Lee


Hi Ronnie -
Yes, do try to find some. It's a great staple and creates a simple, nourishing broth. Plus check out the recipes on the South River site for lots of ideas.

I miss you too!
Glad you had a chance to pop by and say hi!
;o)
- Lee