What a great question! Nuka is the Japanese word for rice bran. When brown rice is “polished” to make a whiter rice, every grain of rice is slowly rubbed so that some of the outside bran comes off. What you are left with is …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
I’ve been stewing about what I should write about for the first post after launching our new website. Tempeh recipes, Amazake recipes, Rhapsody Restaurant recipes of the past, who are we, what do we do, how do we do it, have all been topics I’ve considered. For inspiration I was browsing through our photo …Read More
Got Zucchini? Who doesn’t in New England at the end of August and beginning of September? 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 …Read More
Being green bean season, I thought this popular Rhapsody dish was a good addition to your list of how to eat green beans. This is such a delicious way to eat green beans, broccoli, noodles (udon/soba) and any other vegetables that you desire. Try the broccoli or green beans first so you have an idea of the …Read More