Rhapsody Blog

How to Make Amazake

Jul 01 2016 by Sjon Welters  |  no comments yet

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 …

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Miso Making Tips and Recipes

Miso Making Tips and Recipes
Jun 15 2016 by Sjon Welters  |  2 comments

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!

How to Make Short Term Sweet White Miso

Before you begin, consider how much miso you want to make. Calculate …

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Why Natto?

Why Natto?
Jun 01 2016 by Sjon Welters  |  9 comments

We’re getting a lot of interest in natto, our latest and newest addition to our line of traditional fermented soyfoods. This one can be a lifesaver for many reasons, but the main one at the top of the list below, is for its nattokinase content.
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Nattokinase, disintegrates blood clots
Natto has the …

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Amazake Sweetened Zucchini Bread

Amazake Sweetened Zucchini Bread
Sep 09 2015 by Sjon Welters  |  no comments yet

Got Zucchini?

Who doesn’t in New England in the late summer? 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 the liquid and sweetener …

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About Us

About Us
Aug 18 2015 by Sjon Welters  |  no comments yet

Check out the new “About Us” narrative on our website. Slowly but surely we are honing our story. With so much going on at Rhapsody and on the property it’s hard to think about what to include and what to leave out, what defines us and what is extraneous. What do you want to know about …

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