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  • From: LINDARAY@att.net
  • To: permaculture <permaculture@lists.ibiblio.org>
  • Subject: Re: [permaculture] Nutritional Health for Heart and Arteries
  • Date: Wed, 04 Nov 2009 21:23:03 +0000

Wow Larry, that sounds delectable :). Jeff, please ignore my previous miso
post :). This sounds like a lot more fun..

L :)
-------------- Original message from "Lawrence F. London, Jr."
<lflj@bellsouth.net>: --------------


> Jeff wrote:
> > Hey Lawrence, would you teach us to make miso soup?
>
> Here? and now? OK
>
> Miso: red, white, barley, rice, hatcho, sweet white etc.
> Best misos come from Japan and from specialized importers
> who do the research and sell quality products. This is only
> a little more expensive than buying the US made from NC (Miso Master
> is great miso) - great miso but not equal to the traditional,
> sometimes from family operations, from Japan.
>
> I buy all of my Japanese macrobiotic foods from this company alone:
>
> Natural Import Co.
> Asheville, N.C.
> http://www.naturalimport.com/
>
> excellent prices, service and products - none better or even equal
> Browse their product line and learn what is available to you. Later I'll
> give you a list of items from them I always keep in stock.
>
> For greater probiotic effect hatcho miso is the best - use when you need a
> cure or a tonic - this is the type of miso the Samurai carried with them
> for strength
> and nourishment.
>
> So, make miso soup from a barley miso. Take heavy saucepan (cast iron OK),
> put
> moderate amount of oil in it
> and saute very lightly carrot, onion, cabbage, bell pepper, celery (any or
> all
> of those vegetables)
> meanwhile you have put a quantity of dulse seaweed (or some other type that
> suits your taste) in a bowl with a little
> water to soak and become soft; also put your miso in a suribachi with water
> and
> use the wooden pestle to put it into
> solution or slurry -
> after vegetables are cooked very al dente add a bunch of water and warm the
> mixture to a temperature below that which
> would pasteurize the microbes in the miso - then add the seaweed, water and
> all,
> then add the miso slurry
> remove suacepan from heat and stir the soup - serve in nice medium sized
> round
> bowls with carved wooden spoons
>
> serve with wholegrain, sustainably grown rice - garnish with gomasio if
> desired
>
> take wok - heat hot as hell then add oil at the top and around the inside
> rim to
> flow to the bottom (this keeps it from
> burning and smoking so much) - immediately add diced tofu and toss with
> large
> wooden spoon
> after the tofu apporaches browing add some mirin (cooking rice wine) and a
> little brown rice vinegar - great aroma
> shortly before serving add some miso tamari or plain tamari to the tofu -
> toss
> and heat well - then serve with rice
> eat miso first then rice and tofu
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