Comments on: Marvellous Mysterious Miso http://nourishedmagazine.com.au/blog/articles/mysterious-marvellous-miso Wisdom to thrive by Thu, 09 Feb 2012 00:35:07 +0000 http://wordpress.org/?v=2.5.1 By: Justin Miles http://nourishedmagazine.com.au/blog/articles/mysterious-marvellous-miso#comment-30908 Justin Miles Tue, 14 Dec 2010 14:21:40 +0000 http://nourishedmagazine.com.au/?p=527#comment-30908 Wonderful article! My mother in-law, who is Japanese, makes her own miso and I use it very often in my cooking. I have always wanted to try my hand at making miso from scratch, of course with her help, but she lives a plane ride away. This is a great primer. Thanks very much. BTW, any thoughts of making miso from pinto beans? Wonderful article! My mother in-law, who is Japanese, makes her own miso and I use it very often in my cooking. I have always wanted to try my hand at making miso from scratch, of course with her help, but she lives a plane ride away. This is a great primer. Thanks very much.
BTW, any thoughts of making miso from pinto beans?

]]> By: Robert Weissfeld http://nourishedmagazine.com.au/blog/articles/mysterious-marvellous-miso#comment-30660 Robert Weissfeld Sun, 21 Nov 2010 21:58:17 +0000 http://nourishedmagazine.com.au/?p=527#comment-30660 Thank you for your informative site. I have made (relatively) quick raw miso apple stew, ready in a couple of days. You get the benefits of raw apples, and, with a little stevia added, makes a great healthy applesauce (if you blend in food processor) or apple pie filling without cooking. 1 - thin slice apples and warm them over a double boiler. They should not be hot, just enough to get them to wilt and lose their crispness. You don't want to cook them, causing them to lose their vitamins and enzymes. 2- add cinnamon (I personally like a lot, some will like less) 3 - add miso, mixed with enough water to ensure easy mixing, perhaps 1 tablespoon/2 lbs of apples. 4- add to the miso and water some stevia or other sweetener, if you desire additional sweetness, or perhaps honey just before you serve it (honey, being an anti-bacterial medium, would probably inhibit fermentation) - you may also add alspice, nutmeg, cloves or other spices to your taste. - you can add raisins if you like at the beginning. They will soak up the liquid and make a drier stew. Let it sit at room temperature for at least 24 hours. I have let it sit out for days and it has just continued to 'cook', becoming softer. I have never used a recipe for this, you can't really mess it up! Thank you for your informative site.
I have made (relatively) quick raw miso apple stew, ready in a couple of days.
You get the benefits of raw apples, and, with a little stevia added, makes a great healthy applesauce (if you blend in food processor) or apple pie filling without cooking.

1 - thin slice apples and warm them over a double boiler. They should not be hot, just enough to get them to wilt and lose their crispness. You don’t want to cook them, causing them to lose their vitamins and enzymes.
2- add cinnamon (I personally like a lot, some will like less)
3 - add miso, mixed with enough water to ensure easy mixing, perhaps 1 tablespoon/2 lbs of apples.
4- add to the miso and water some stevia or other sweetener, if you desire additional sweetness, or perhaps honey just before you serve it (honey, being an anti-bacterial medium, would probably inhibit fermentation)
- you may also add alspice, nutmeg, cloves or other spices to your taste.
- you can add raisins if you like at the beginning. They will soak up the liquid and make a drier stew.
Let it sit at room temperature for at least 24 hours. I have let it sit out for days and it has just continued to ‘cook’, becoming softer.

I have never used a recipe for this, you can’t really mess it up!

]]> By: Jesse Bethel http://nourishedmagazine.com.au/blog/articles/mysterious-marvellous-miso#comment-19317 Jesse Bethel Fri, 08 Jan 2010 07:22:36 +0000 http://nourishedmagazine.com.au/?p=527#comment-19317 Thank you for the fantastic article. I want to point out one thing, though--in traditional Japanese cuisine, kombu is not boiled, only allowed to cook to near boiling (the kombu will begin to take in water and expand just before the water boils) and then set aside for 10-15 minutes. Boiling makes the kombu bitter. I don't know if this also applies to digitata. Thank you for the fantastic article. I want to point out one thing, though–in traditional Japanese cuisine, kombu is not boiled, only allowed to cook to near boiling (the kombu will begin to take in water and expand just before the water boils) and then set aside for 10-15 minutes. Boiling makes the kombu bitter. I don’t know if this also applies to digitata.

]]> By: Cathy Mifsud http://nourishedmagazine.com.au/blog/articles/mysterious-marvellous-miso#comment-14622 Cathy Mifsud Sun, 12 Oct 2008 11:04:42 +0000 http://nourishedmagazine.com.au/?p=527#comment-14622 WOW! Thank you so much for all this great nourishing info Sandor! Kindest regards Cathy and Nina. WOW!
Thank you so much for all this great nourishing info Sandor!
Kindest regards
Cathy and Nina.

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