Recipes

How To Make Your Own Nuka Pickles

How To Make Your Own Nuka Pickles

HOW TO MAKE NUKA PICKLES Tools needed: Medium pot with lid, double boiler, or large pot with lidMasher or meat grinderFermentation container with lid (or pickle press)Wooden spoonsMeasuring cupCloth to cover misoHeavy stones for weightProbe thermometerFlame...

read more
How To Make Red Miso

How To Make Red Miso

HOW TO MAKE RED MISO (yield: + 6 lbs) Tools needed: Medium pot with lid, double boiler, or large pot with lidMasher or meat grinderFermentation container with lid (or pickle press)Wooden spoonsMeasuring cupCloth to cover misoHeavy stones for weightProbe...

read more
How To Make Sweet Rice Miso

How To Make Sweet Rice Miso

HOW TO MAKE SWEET RICE MISO (yield: +3 pounds) Tools needed: Medium pot with lid, double boiler, or large pot with lidMasher or meat grinderFermentation container with lid (or pickle press)Wooden spoonsMeasuring cupCloth to cover misoHeavy stones for weightProbe...

read more
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...

read more
Probiotic Creamy (Garlic) Miso Dressing

Probiotic Creamy (Garlic) Miso Dressing

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...

read more
Garlic Lime Tempeh

Garlic Lime Tempeh

Summer is slowly moving in to Central Vermont. It feels like a two step forward and one step back situation. We get a few eighty degree days and then all of a sudden it's plummeting back down to the fourties at night. But as usual, I'm hopeful. Here is a delicious...

read more
Ume-Tempeh

Ume-Tempeh

This is tempeh simplicity. Quick, simple and delicious to make.  Ume-Tempeh 1 pound Rhapsody Tempeh 2 Tbsp Sunflower Oil 2 Tbsp Umeboshi Vinegar  (to taste) Cut the tempeh into .5 inch cubes or strips that are .25 inches thick. Place the tempeh in the steamer and...

read more
Rich Tempeh with Kombu and Shiitake

Rich Tempeh with Kombu and Shiitake

This is my husbands favorite tempeh recipe. I prefer tempeh that is crispy and a little sweet, but he leans towards this favorite from his childhood. Stewed, rich in flavor that has penetrated to the core with undertones of minerals and mushrooms. It is quite...

read more
Sauerkraut Tempeh

Sauerkraut Tempeh

Before I get started with another simple tempeh dish I want to make a few notes about ingredients and equipment. In my recipes I state what I use and what I prefer, but always adjust to your own tastes and what you have on hand. The idea is that is is EASY. Don't go...

read more
Pesto Pasta

Pesto Pasta

Ingredients: 1 pound pasta or noodles1 pound tofu3 TBSP Rhapsody Sweet White Miso1 large bunch of basil1/4 cup of olive oil1 clove garlic (optional) Put on a pot of water to cook the pasta. If you have time, crumble the tofu and steam for 10 minutes and cool. If you...

read more
Baked Tahini Miso Zucchini

Baked Tahini Miso Zucchini

Ingredients: 1 medium zucchiniTahini Miso dressing, use a little less water so that it is a little thicker Cut zucchini into 1/4 inch thick slices. Lay them out on a cookie pan and cover the center of the zucchini with a small scoop of tahini dressing. Bake at 375...

read more
Creamy Sweet Potato Soup

Creamy Sweet Potato Soup

I often associate creamy soups with winter and needing warmth. But I've been craving some rich yet light soup lately and played around to get a yummy summer soup. We ate this hot when it was fresh and then it was delicious eaten cold the next day for lunch. My...

read more
Sweet Dijon Tempeh

Sweet Dijon Tempeh

When I make tempeh dishes I usually default to using soy sauce to season it. Regardless of the kind of tempeh I'm making, soy sauce is my automatic "salt" addition. Since I started contributing to this blog I have been trying to break that and use miso in my tempeh...

read more
Mellow Red Miso Peanut Sauce

Mellow Red Miso Peanut Sauce

Who doesn't like dressing? It brings pizazz to whatever you're eating and can add nutrients and probiotic organisms to your meal when you use miso as an ingredient. It is nice to use a blender when making dressings as this mixes the ingredients into a more creamy...

read more
Sesame Sweet White Miso Dressing

Sesame Sweet White Miso Dressing

Who doesn't like dressing? It brings pizazz to whatever you're eating and can add nutrients and probiotic organisms to your meal when you use miso as an ingredient. It is nice to use a blender when making dressings as this mixes the ingredients into a more creamy...

read more
Red Miso Maple Vinaigrette

Red Miso Maple Vinaigrette

Who doesn't like dressing? It brings pizazz to whatever you're eating and can add nutrients and probiotic organisms to your meal when you use miso as an ingredient. It is nice to use a blender when making dressings as this mixes the ingredients into a more creamy...

read more
Tahini Miso Dressing

Tahini Miso Dressing

Who doesn't like dressing? It brings pizazz to whatever you're eating and can add nutrients and probiotic organisms to your meal when you use miso as an ingredient. It is nice to use a blender when making dressings as this mixes the ingredients into a more creamy...

read more
Basic Sweet White Miso Dressing

Basic Sweet White Miso Dressing

Who doesn't like dressing? It brings pizazz to whatever you're eating and can add nutrients and probiotic organisms to your meal when you use miso as an ingredient. It is nice to use a blender when making dressings as this mixes the ingredients into a more creamy...

read more
Ginger Miso Dressing

Ginger Miso Dressing

Who doesn't like dressing? It brings pizazz to whatever you're eating and can add nutrients and probiotic organisms to your meal when you use miso as an ingredient. It is nice to use a blender when making dressings as this mixes the ingredients into a more creamy...

read more
Teryaki Sauce

Teryaki Sauce

Ingredients: 1/2 cup rice syrup2 Tbsp. crushed garlic1/2 cup (to taste) soy sauceRice vinegar Blend (or mix very well) together 1/2 cup of Rice Syrup, 2 TBSP of crushed garlic,  1/2 cup (to taste) soysauce, and a dash of rice vinegar and you've got a simple...

read more

“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!”