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