permaculture

["Ossi Kakko" <ossi@kulma.net>]

Hi,

This is a great book by Sandor Katz (with gereneral acknowledgment to
Mollison's Ferment and Human Nutrition & Keith Steinkraus's Handbook of
Indigenous Fermented Foods):

http://www.wildfermentation.com/books_wildfermentation.php

There you can find process for red miso and sweet miso
with recipes for miso soup with laminaria digitata (north atlantic kombu),
miso-tahini spread, miso pickles and tamari.

See also: http://www.wildfermentation.com/events.php?id=151

Sandorkraut says making miso requires great patience, as most varieties
ferment for at least a full year and the waiting is the hardest part of
the process.  Besides of soya, he's made miso also from chickpeas, lima
beans, black turtle beans, split peas, lentils, black eyed peas, kidney
beans, adzuki beans.  The distinctive color and flavor of each bean
carries over into the miso it produces.

... and US sources for koji (aspergillus oryzae) inoculates:

http://www.southrivermiso.com/
http://www.gemcultures.com/soy_cultures.htm

Hope that helps,

Ossi Kakko,
Finland




> 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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