This is a blog post we shared a few years ago, and I thought it might be time to share it again. This time, with expert miso making tips at the bottom. Ferment away!
Before you begin, consider how much miso you want to make. Calculate …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