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Tempeh Pad Thai

Tempeh Pad Thai

Traditionally Pad Thai is made with a variety of proteins, such as chicken, shrimp, and egg and is dripping in a sweet and spicy sauce, covered in crushed peanuts.

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Stuffing Mochi

Stuffing Mochi

Check out this easy way to stuff Rhapsody Natural Foods Brown Rice Mochi with just about anything you can think of. This video features chocolate and maple candies for a sweet stuffed mochi version.

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Vitamin K2 deficiency linked to COVID-19.

That natto was a healthy food to eat we knew already, the Japanese have been eating natto for a thousand years after all. But that natto with its very high vitamin K2 content (7-12 mcg per gram) could protect us from the coronavirus in particular is news to us. A...

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A Recipe, A Wish, and an Invitation

A Recipe, A Wish, and an Invitation

Happy New Year Dear Foodies and Friends! 2018 was like a jar of onion daikon pickles. Delicious, bubbly, slightly spicy, probiotic and health-full. What more could we ask for. Thank you all for your continued support of our family business here in rural Vermont. As...

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Love from the Burlington Free Press

Revolution is Fermenting at Rhapsody Natural Foods Check out this fantastic story that the Burlington Free Press did on Rhapsody. Melissa Pasanen and the photographer Glenn Russell came and visited in early May and this is what came out of it. The most detailed and...

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Merry Christmas!

    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!

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Cabot Vermont Specialty Foods

Cabot Vermont Specialty Foods

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...

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GMO Labeling in VT

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...

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Farmers to You-Rhapsody Partnership

Farmers to You works hard to bring fresh regional food to Boston area families. Every week they pick-up produce, meats, dairy, flour, and many other products around Central and Northern Vermont, including Rhapsody Tempeh (plain, teriyaki and BBQ), Rice Milk and Miso...

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Spring is in the air!

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...

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Why We Do What We Do!

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...

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“We eat Rhapsody tempeh every day. We love it!”

“Buy it…eat it…I highly recommend it to everyone.”

“This is the best Tempeh I’ve ever had. It’s soft and flavorful. Yes! I didn’t think I would say this about Tempeh ever. I will not be buying any other kind ever.”

“We love your Nuka. Thank you so much for what you do.”

“I love this mochi. I make little slices and fried them up in the pan. I add a little bit of maple of syrup. It’s mochi pancakes!”

“I highly recommend Rhapsody Natural Foods’ natto. Being Japanese myself and growing up with natto, I know how good natto should taste.”

“I am blown away by the quality of your products. One of the most exciting moments of my day was digging into all of these foods, some of which I hadn’t had in twenty years since my exchange year in Japan. My friend recommended your products and I’ll recommend them to others!”

“We love this tempeh! We aren’t usually big tempeh fans, but everyone in our family, from 12 to 60, loves this tempeh. We fry it up and serve hot for dinner, and if there’s any leftovers we put them in sandwiches and quesadillas for lunch the next day.”

“Such a good value for the best tempeh I’ve tried!”