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
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