Rhapsody Blog

Small Bean Natto now organic as well.

Small Bean Natto now organic as well.
Dec 02 2020 by elysha welters  |  1 comment

We are excited to report that as of December 1, 2020, Rhapsody’s Small Bean Natto is Certified Organic. Since we started to make natto in 2014 we made two kinds of natto: traditional natto made from small non-GMO soybeans, and natto made from organic soybeans – they were labeled accordingly. For years we have been searching for …

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Vitamin K2 deficiency linked to COVID-19.

Oct 08 2020 by elysha welters  |  no comments yet

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 recent small study conducted at the University …

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Kosher Certification For All Rhapsody Products

Kosher Certification For All Rhapsody Products
Oct 06 2020 by elysha welters  |  4 comments

As of October 6, 2020, all of Rhapsody Natural Foods’ products are certified kosher. It took us a few years to get every single product through the process and its ingredients checked, verified, and finally approved. The last ones to be approved were both our natto varieties. Our new labels will soon display the Kosher symbol …

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Institutional tempeh recipes

Rhapsody tempeh, cut into strips for cooking
Jan 07 2020 by elysha welters  |  3 comments

GENERAL TEMPEH PREPARATION
INSTRUCTIONS:

– Tempeh is commonly deep-fried before use in any dish, however:

– Steaming tempeh for 10 minutes prior to use in any dish will yield tempeh that is more juicy and apt to absorb any kind of marinade more readily and fully. Baking tempeh is also …

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How to make your own amazake, rice milk, miso, and nuka pickles

How to make your own amazake, rice milk, miso, and nuka pickles
Jan 07 2020 by elysha welters  |  1 comment

HOW
T
O MAKE MISO, AMAZAKE, AND NUKA

Tools
needed for all miso recipes:

1)
Large pot for cooking soybeans 2) Masher or meat grinder

3)
Fermentation
container
with lid (or
pickle press)
4) Wooden spoons 5) Measuring cup
6) Cloth to cover miso 7) …

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