Posts categorized as Uncategorized
Natto is getting more and more media attention. Last Tuesday the New York Times wrote this piece on Natto and the benefits of this microbe rich food!
Check it out here:
We are happy and honored to announce that City Market Co-op in Burlington, Vermont, has included Rhapsody Tempeh in its Co-op Basics line-up. The Co-op Basics are meant “to create a set of high-quality staples for every shopper”, quoting City Market’s page that lists all the other basic items.
Tempeh, a traditional Indonesian staple food, has gone a long …Read More
Traditionally rice milk was made through the process of fermenting rice (like Amazake) and diluting to taste. Today rice milk is made by emulsifying oil, rice, water and rice syrup or sugar (unless unsweetened). The oil makes it taste rich and gives the illusion of body. Traditional rice milk is mostly rice, fermented to make it a bit sweet and …Read More
Making this delicious sweet, rich and nourishing drink is simple, yet requires some love and attention. When I was younger I remember my parents making Amazake. It was never blended and had the rice texture that made it unique to the ones you could buy. When purchasing Amazake it is almost all the same. When making it yourself …Read More
We’re getting a lot of interest in natto, our latest and newest addition to our line of traditional fermented soyfoods. This one can be a lifesaver for many reasons, but the main one at the top of the list below, is for its nattokinase content.
– Nattokinase, disintegrates blood clots
Natto has the …
Who doesn’t in New England in the late summer? Here is a delicious recipe for zucchini bread with Amazake as the main liquid ingredient and only sweetener (along with raisins). I made two zucchini breads at the same time to compare recipes. One was with Amazake and oil as the liquid and sweetener …Read More
Check out the new “About Us” narrative on our website. Slowly but surely we are honing our story. With so much going on at Rhapsody and on the property it’s hard to think about what to include and what to leave out, what defines us and what is extraneous. What do you want to know about …Read More
I went home for lunch today and whipped up a quick delicious tempeh wrap and salad with a Garlic Miso Dressing. My goal was to throw together a quick lunch with whatever was lying around but I saw the garlic on the counter and sauerkraut in the fridge and made my lunch a little more dynamic! You can …Read More
Enjoy this mini gallery of Rhapsody in pictures over the last year or so.
Cut the tempeh into .5 inch cubes or strips that are .25 inches thick. Place the tempeh in the steamer and …Read More
I’m a person of habit when it comes to cooking. I have a huge inventory of recipes and meals in my head, but I revert to the small handful of simple last minute dishes 90% of the time. It’s just too easy. However, I do like to consciously change it up every so often. Variety is the spice …Read More
This is my husbands favorite tempeh recipe. I prefer tempeh that is crispy and a little sweet, but he leans towards this favorite from his childhood. Stewed, rich in flavor that has penetrated to the core with undertones of minerals and mushrooms. It is quite delicious and perfect for winter cooking. Also, a bonus, it’s pretty easy to …Read More
Why I haven’t posted a miso soup recipe is a mystery to me. Once you make miso soup once or twice you will learn that it is almost as easy as boiling water. But so soothing, nourishing and delicious. Even as a child my “favorite food” was miso soup and toast. So for you miso newbies, here it …Read More
The Custard Cake recipe that I usually use calls for tofu and soymilk. My two least favorite soy products. In fact I don’t use soymilk at all except maybe once or twice a year. And tofu a few times per month, but I like to ferment it with miso first, or use sprouted soybean tofu.
Back to the …Read More
Happy Holidays from all of us at Rhapsody
We wish you warm hugs, infinite belly laughs,
joy in the little moments and an abundance of love!
In line with many of our other Rhapsody products, natto is a traditional Japanese fermented food. It has a stringy sticky texture and very distinct flavor that can be likened to a strong aged cheese. Many relish it as a delicacy while others have learned to love it …Read More
Miso – Medicinal food of the Ancients
Miso making is an enjoyable and gratifying activity that can be done during the winter months, yielding its results within a few weeks or keep you in a state of pleasant anticipation for a year or longer. To read about the history of miso and get hundreds of miso recipes, we …Read More
With Thanksgiving only days away I thought it was appropriate for me to share a pumpkin pie recipe that I absolutely love. It has praline nuts along the bottom and a wonderful amazake pumpkin mixture. I’ve used both pumpkin and squash for this. Pumpkin is traditional, but squash is sometimes sweeter, so use whatever you have around! If you …Read More
The title of this post really tells you all there is to know before delving into the recipe. I will just note, read the whole recipe before starting as it requires some time and temperature controls. Good Luck and Enjoy!
- Pot with lid
- Double boiler or large pot with lid
- Probe Thermometer
- Flame diffusers (2 …
I often associate creamy soups with winter and needing warmth. But I’ve been craving some rich yet light soup lately and played around to get a yummy summer soup. We ate this hot when it was fresh and then it was delicious eaten cold the next day for lunch. My favorite part about this soup? Its easy!
Rhapsody Supports VT GMO Labeling Bill
A couple of weeks ago the VT Senate passed a no-strings-attached GMO labeling bill. It is now on it’s way to Governor Shumlins desk where I hear he has already committed to signing it next Thursday. Learning about this sparked a lot of excitement in the activist/food safety portion of my mind.
Who doesn’t like dressing? It brings pizazz to whatever you’re eating and can add nutrients and probiotic organisms to your meal when you use miso as an ingredient. It is nice to use a blender when making dressings as this mixes the ingredients into a more creamy sauce. If you don’t have a blender, make …Read More
Although it was 8 below zero this morning.
Despite the frigid temperatures, it feels like Spring here at Rhapsody. For us at Rhapsody the arrival of Spring means we are emerging out of hibernation. There have been a few fantastic events that we have attended and there are a few more coming up in April. After that …Read More
As kids in grade school the topic of favorite foods always came up. Pizza, french fries, and grilled cheese were often favorites. But for me it was always miso soup with sourdough toast. As an adult I prefer steamed bread (this makes it more digestible) or fried mochi. Miso soup can be as simple and fast as boiling …Read More
We’ve been eating quite a bit of tempeh lately. It doesn’t always speak to me loudly, but in the last few weeks I’ve really been enjoying it. I also like to have meals done quickly and without too much hassle. So quick tempeh dishes are better than laborious ones. Teriyaki tempeh is both quick and easy, and delicious …Read More
Koji! What is it for and how do I use it?
We now offer our own Certified Organic Short Term, Long Term and Amazake Koji. With the launching of these products I thought it would be appropriate to write a little bit about what koji is, what we can use it for, and how it works.
What is …Read More