Frequently Asked Questions

  1. Why don’t all Rhapsody products say “certified organic” on the label?
  2. Why does Rhapsody Miso discolor and how long can I keep it?
  3. Why do you use plastic packaging instead of glass?
  4. Can I recycle the plastic tempeh bags and amazake/rice milk bottles?
  5. Why are your products not labeled as kosher?
  6. What are those dark spots on tempeh about?
  7. Can I freeze tempeh, amazake, and koji?
  8. What about phytic acid in tempeh, amazake, koji, and rice bran (nuka)?
  9. Do you use GMO (genetically modified) soybeans?
  10. Does Rhapsody Tempeh have vitamin B12 in it?
  11. Does Rhapsody Tempeh have any grains in it?
  12. What about the stickiness of natto, and nattokinase and vitamin K2 content?
  13. What about natto shelf life and shipping?

Why don’t all Rhapsody products say “certified organic” on the label?

Rhapsody is a certified organic producer. Rhapsody’s facility is inspected annually and certified organic by Vermont Organic Farmers, Vermont’s certifying agency. In order to get a product certified as organic we need to go through a stringent administrative procedure that checks the ingredients, certificates of origin, and production process. We are working towards getting our currently 65% organic eggrolls 100% certified organic. Our non-gmo natto, made from the traditional small natto soybean, is the only product not organic, as we have been unable to find any certified organic source of these beans. However, we did introduce an organic natto, made from larger soybeans which are 100% certified organic. Just as tasty and nutritious, this large bean variety of natto traditionally comprises still a substantial part of all natto consumed in Japan.

Why does Rhapsody Miso discolor and how long can I keep it?

Rhapsody miso is a live unpasteurized food. Technically it is not a perishable product and we are not required to put a “Sell by” date on it. Miso was discovered during a time in history where refrigeration was not yet a convenience and leftovers were not possible. Salted and fermented foods were a way to preserve food longer so that they wouldn’t spoil.  Miso is both fermented and salty. Refrigeration slows down the fermentation process and allows us to keep it under control. As recently read on an online feed: Miso will keep to infinity and beyond!  Because the enzymes and probiotic nutrients are alive in the miso, the fermentation process continues but begins to deteriorate when heated above 140 degrees. As miso ages it will darken in color and does not diminish the quality; it actually increases the nutritive and medicinal qualities of the miso,

Why do you use plastic packaging instead of glass for your rice milk and amazake?

In the quantities we would use it, the cost of glass would be too prohibitive, adding upto $1.50 to $2.00 to the product at retail level. Instead we use recyclable polyethylene containers (HDPE # 2). However, we are able to use glass for our miso and a 100% compostable container and lid for our natto.

Can I recycle the plastic tempeh bags and amazake/rice milk bottles?

Yes, the bottles are marked with the recycle symbol and all our plastics bags, plain or printed, are made from recyclable polyethylene which can be brought to recycle centers.

Why are your products not labeled as kosher?

Although we use no animal products in our facility — never have, never will — to go through the kosher certification process is something we are too small to afford.

What are those dark spots on tempeh about?

Tempeh is made by letting the Rhizopus Oligosporus mold do its work. This culture multiplies and spreads throughout the cooked beans by means of the mycelium it forms, creating the typical white cottonball-look of fresh tempeh. This mold excretes enzymes which digest the beans. Carbohydrates, protein, and fat are all broken down.  At a certain point the mold reaches its maximum growth and signals that it’s time to create spores—just like plants eventually go from flower to seed. These spores are black and indicate that the tempeh has fermented to its peak. They are harmless, do not affect the flavor, and are just an indication that the tempeh was well fermented. That is why you could say that tempeh with black spot is the better tempeh to eat.

Can I freeze tempeh, natto, amazake, koji, or rice bran (nuka)?

Tempeh and natto freeze well. Amazake and ricemilk turn flaky when frozen, which does not affect flavor, but need to be brought to a boil to bring back their smoothness. Dried koji can be kept refrigerated or frozen, or stored in a dry, cool place. It will last 2 years or longer, but will loose some of its potency over time. Rice bran can be frozen to keep it fresh.

Tip: You can buy  2-pound packages of tempeh (saving money in the process), cut them up, freeze them, and pull as needed. That same goes for natto as well: buy a case of natto, and freeze what you not consume within weeks.

What about phytic acid in tempeh, amazake, koji, or rice bran (nuka)?

Phytic acid is a compound that chelates and is thus a double-edged sword: it is thought to prevent the absorption by bonding to it, of iron, zinc, phosphorus, and calcium and magnesium, to a lesser degree, but to also help in the removal of heavy metals from the body. It is found especially in grains, beans, nuts and seeds, including soy and rice. Phytic acid is broken down by phytase, a digestive enzyme released by for instance Aspergillus oryzae (a koji mold) and Rhizopus oligosporus (tempeh’s main mold). Studies have shown that products fermented using these molds have a significantly reduced level of phytic acid. Much is still unknown about phytic acid. That is why a safe approach is the traditional way of consuming a balanced diet consisting of home-grown and home-made organic foods, including fermented foods. That’s why nuka pickles (made by using roasted rice bran) one of those as of yet mysterious traditional foods deserves a spot in our diet.

Let’s have some common sense faith in our ancestors and not throw away the baby with the bath water!

Tip: Add some broken up koji to your grains, beans, nuts or seeds if you decide you need to soak them overnight to enhance the break down of phytic acid, by using the phytase present in the koji.

Do you use GMO (genetically modified) soybeans?

No! For our tempeh, miso, and our organic natto we use certified organic soybeans, which means they can never be genetically modified. For our traditional, small bean natto, we use third party certified non-gmo soybeans, as we have not found growers of organic natto soybeans, yet. Too much is unknown about this relatively new technology of genetic modifications, and frankly, we believe that humans should stay away from this way of manipulating living organisms. Tinkering with the building blocks of life is best left to our Creator at this stage of human evolution.

Does Rhapsody Tempeh have vitamin B12 in it?

An independent lab analyzed a sample of our Rhapsody tempeh and found 0.44 mcg/100g of vitamin B12. Although the daily recommended allowance for this vitamin for adults is 2.4 mcg, which means you have to eat more tempeh than you probably want to or should, it helps you get to your daily dose. There is, however, still much unknown about vitamin B12 available in the different kind of foods, resulting in much disagreement about what type and how much is best for us. One thing we do know: if the soil you grow your food in lacks cobalt (an essential part of B12), it cannot create foods that contain it.

Does Rhapsody Tempeh have any grains in it?

There are no whole cooked grains in Rhapsody tempeh as some other brands have. However, the Rhizopus mold we use is grown on whole rice kernels. This is a traditional practice when making tempeh starter worldwide. Rice flour is then added to the blended up starter as a dispersant. Our tempeh contains about 0.5% tempeh starter. The reason why rice is not listed as an ingredient is that the FDA considers it a processing aid in this context, and therefore it does not need to be listed on labels. This is an industry-standard practice.

What about the stickiness of natto, and nattokinase and vitamin K2 content?

Nattokinase is found in the sticky stringy part (gamma polyglutamic acid) of natto. Sometimes organisms in the air will settle into the natto when it is made and inhibit or interfere with the formation of these glutamine polymers. Because of this, nattokinase contents varies per batch and can be as high as 2000 FU (Fibrinolytic Units) per 2 oz of natto. Nattokinase intake, for healthy persons, can be as low as 400 FU per day, which would be one teaspoon of natto.

On vitamin K2: It has been reported that about one tablespoon (roughly 2 oz) of natto contains about 500 mcg of vitamin K2. The range of 10 to 100 mcg of K2 is considered enough as a daily intake.

In reality natto’s K2 and nattokinase contents varies from batch to batch and from manufacturer to manufacturer. A steady consumption of one teaspoon to one tablespoon of natto per day should be sufficient for a healthy person to supply these nutrients. Of course, your body is the best guide and it will will tell you how much natto to eat, as need ebbs and flows with your condition and activity, taking into account not just K2 and nattokinase content but all other nutrients and compounds as well.

What about natto shelf life and shipping?

Natto is a probiotic and needs to be refrigerated to keep it from spoiling. When transit times are beyond 24 hours we ship it with ice packs to keep it cool as long as possible. Natto is a living food that ripens with age and gets stronger in flavor, and does not spoil easy.

Some background: Natto contains a live (active) culture that likes 95-110 degrees F to propagate and ferment (break down) the soybeans. When the temperature drops the culture’s activity slows down, even to the point that it virtually becomes dormant. Natto’s bacteria-based culture is different from sauerkraut or bread, for instance, where a yeast-based culture creates carbon dioxide in a matter of hours and makes it bubble or rise. Natto does not do that, instead a white mold starts to cover the beans and a particular odor develops ultimately making for a strong ammonia smell. Although ammonia-smell is the first sign of an advanced fermentation there are natto fans who actually appreciate this from a culinary point of view. Real signs of spoilage on natto are spots of green, black, yellow or red mold at which point it should be discarded/composted. Refrigerate natto upon receipt or freeze to keep it beyond its “Sell-by” date for many more months. Consume within a week or two-three once thawed.