Each spring, during the last week of April, we take to the woods to gather Wild Leeks (Allium tricoccum, also called Ramps). We cook them along with Dandelion greens, dried nettles, and Maine coast sea vegetables. Then these are hand chopped and mixed together with Hearty Brown Rice Miso (already aged for two years) and Sweet Tasting Brown Rice Miso…
Deep, dark, and nourishing, this miso is wonderful in soups, stews, and casseroles. It contains all the depth and power of the Three Year Barley Miso with the extra sweetness of brown rice. Black soybeans are also known for their rich sweetness and for their healing properties. Aged for a minimum of three summers.
For centuries Japanese crafters have used natural fermentation to transform soybeans and grains into many types of miso, the rich, thick paste used for flavoring a wide variety of dishes. Though now almost extinct in Japan, these ancient practices have been in constant use for more than 27 years at the American Miso Company, the largest traditional miso works in…
MISO MASTER® Organic Mellow White Miso is considered a Short-Term miso. Short-Term Aged or Mellow Misos have more rice or barley koji (grain innoculated with aspergillus spores) than soybeans in their ingredient mix because they are designed to ferment quickly as the aspergillus mold moves quickly through the abundant starches in rice or barley transforming them into simple sugars. These…
Sweet, savory, and highly versatile, this caramel colored miso works well in light soups, salad dressings, and marinades. A natural foods restaurant in our area has been using Sweet Tasting Brown Rice in their popular Honey Miso salad dressing for over twenty years.
Famous to the Kyoto region of Japan for generations, Sweet White is now our most popular variety. With its sweet, gentle flavor and smooth, creamy texture, Sweet White Miso has a low salt content (4 %) and a very short fermentation time (three weeks). Sweet White is delicious in spreads, dips, sauces and salad dressings, or for seasoning light soups.…
More robust than the familiar yellow mustard seed, brown mustard seed can be similarly used to flavor condiments, relishes, and pickles and to enliven everything from soups to casseroles. Its sharp aroma and fresh, pungent flavor work well in combination with other strong spices like chilies and black pepper.
Regular rolled oats (sometimes called old fashioned oats) are made from kilned, whole groats processed by steaming and flaking. These oat flakes are mostly served as a popular, hot breakfast meal. In addition, they are a primary ingredient in a number of applications such as cookies, breads and granola
100% pure pumpkin seed oil from non-GMO, locally sourced seeds. The oil exhibits a savory, silky flavor of sesame, roasted mushrooms, and pistachio. Use for drizzling over vegetables, salads, soups, grains or meats and fish. Smoke point is 250 F, so avoid high heat.
Unfiltered, certified organic (by EU and USA) and first cold pressed. The Olea Estates is made from olives that are ripe, resulting to a smoother taste.
Unfiltered, certified organic (by EU and USA) and first cold pressed. The Olea Estates is made from olives that are ripe, resulting to a smoother taste.
Olea Gold is an Early Harvest Single Variety Extra Virgin Olive Oil, certified organic, with a perfectly balanced complexity: fruity with a slight bitterness and a lingering peppery finish. Because Olea Gold is unfiltered, it may appear slightly cloudy or there may be some sediment at the bottom of the bottle. This is due to the small bits of olive…
Olea Gold is an Early Harvest Single Variety Extra Virgin Olive Oil, certified organic, with a perfectly balanced complexity: fruity with a slight bitterness and a lingering peppery finish. Because Olea Gold is unfiltered, it may appear slightly cloudy or there may be some sediment at the bottom of the bottle. This is due to the small bits of olive…
