by Brittany French Hirano | Jan 7, 2020 | Nuka & Koji Recipes, Organic Koji, Pickles, Recipes
Tools needed: Medium pot with lid, double boiler, or large pot with lid Masher or meat grinder Fermentation container with lid (or pickle press) Wooden spoons Measuring cup Cloth to cover miso Heavy stones for weight Probe thermometer Flame diffusers Blender...
by Brittany French Hirano | Jul 17, 2014 | BBQ tempeh, Miso Recipes, Organic Miso, Organic Tempeh, Recipes, Tempeh Recipes, Teriyaki Tempeh
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...
by Brittany French Hirano | May 26, 2014 | Organic Miso, Organic Tempeh, Recipes, Tempeh Recipes
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...
by Sjon Welters | May 1, 2014 | Collaboration, Uncategorized, Who we are
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...
by Brittany French Hirano | Mar 14, 2014 | Organic Miso, Organic Tempeh, Recipes, Vegan Eggrolls
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...
