Permaculturist Health

[LINDARAY@att.net]

Chris, this written info may help:

http://www.soya.be/make-miso.php

 

http://www.soya.be/miso-varieties.php

 

http://www.soya.be/miso-soup.php

 

 

And here are Videos on how to make miso paste:

 

1:

http://www.youtube.com/watch?v=PQZzEPxnzTE video

http://www.youtube.com/watch?v=GWECCOZ1g1c Final (Great music!)

 

2:

http://www.youtube.com/watch?v=1meXIbfPp0U&feature=related 

 

3:

http://www.youtube.com/watch?v=BZWoU2m1cUo&NR=1 short automated production clip/fukuoka

 

4:

http://www.youtube.com/watch?v=D9tt5zdLJVA&feature=related 

 

Linda :)

------------------------------------------

> -------------- Original message from Chris Wardle <cjwardle@gmail.com>: -------------- 
>
>
> > Thanks to Lawrence and others for the Miso Soup recipes. 
> > 
> > I'm wondering if list members have information on the process/recipes for 
> > the core Miso Paste ingredients? 
> > 
> > I ask as there seems to be a wealth of Soya Beans grown here in Pakistan, 
> > but precious little production of Tofu, Miso and other fermented Soy 
> > products and the one (18 month old) article I have been able to find < 
> > http://search.japantimes.co.jp/cgi-bin/nn20080509f3.html> puts Miso paste 
> > production into the category of a dying art. 
> > 
> > Makes me wonder if understanding the processes, trying them out at home and 
> > then building awareness and skills, might be a useful way of improving 
> > maternal and child health and form the basis for the design of development 
> > programmes with a strong permaculture link? 
> > 
> > *So, can anyone point me to English language resources (sorry for my 
> > linguistic incompetence) or existing programmes, on building community 
> > skills in this traditional Japanese dietary art?* 
> > 
> > Thanks in advance, 
> > 
> > Chris Wardle. 
> > ~~~~~ 
> > Currently with Oxfam GB in Pakistan 
> > Online at Facebook/Skype/Twitter/LinkedIn: cjwardle 
> > Mobile: +92 333 784 1679 
> > ~~~~~ 
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