Rhapsody Blog

Natto, Available Now from Rhapsody!

rhapsody organic natto
Dec 18 2014 by Madelief Becherer  |  no comments yet

What is it and why eat it?

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 …

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How to Make Miso

How to Make Miso
Dec 08 2014 by Madelief Becherer  |  no comments yet

How to Make Short Term Sweet White Miso          

Before you begin, consider how much miso you want to make. Calculate how much miso you currently use and adjust the recipe below accordingly. Make a bit more than you think you need to allow for aging …

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Vegan Pumpkin Pie

Nov 25 2014 by Madelief Becherer  |  no comments yet

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 …

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How to Make Amazake

How to Make Amazake
Oct 02 2014 by Madelief Becherer  |  4 comments

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!

Tools Needed

  • Pot with lid
  • Double boiler or large pot with lid
  • Probe Thermometer
  • Flame diffusers (2 …
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Cabot Vermont Specialty Foods

Cabot Vermont Specialty Foods
Sep 01 2014 by Madelief Becherer  |  no comments yet

Rhapsody has teamed up with the Vermont Switchel Company and Blackwell Roots Farm to bring you the highlights of agricultural products from Cabot VT at the Natural Products Expo East 2014. You can find us under the name Cabot Vermont Specialty Foods at booth #1038.

We each …

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