spring shipping deadlines see the back page news from SOUTH RIVER MISO COMPANY outh iver urrents Snourishing life for the humanR spirit since 1979. ™ C Spring, 2003 East Meets West in the Kitchen kuko Matsuda grew up in Shizuoka, Japan, with a view of Mt. Fuji from her bedroom window. She has rarely lived a day without miso. In the Iearly mornings of her youth, sure as the sun would rise, her mother would be making miso soup for the family. Ikuko would help by shredding bonito (dried fish) flakes for the soup stock. She also re- members walking with her mother to the local miso shop, one of several in Shizuoka, where many dif- ferent kinds of miso from all over Japan were dis- played in open, wooden kegs. Her mother always purchased a dark miso and a light miso; invariably she would mix them together in her soup. In 1995 Ikuko came to Conway, Massa- chusetts. She teaches Ikebana (traditional Japanese flower arranging) and is the mother of two boys. At South River she packs miso with swiftness and inspires us with her joyful attention to detail. In March, Ikuko taught me how to make tra- ditional miso soup with a sea vegetable and dried fish stock (kombu dashi). We served over 65 bowls Ikuko Matsuda and Gaella Elwell cooking together for peace. of soup at a local benefit concert and donated the proceeds to organizations dedicated to world peace and to ending domestic violence. People loved the a truly traditional miso soup soup, especially the children, who often wanted seconds! 4-6 c. water 1 cup chopped Chinese cabbage (or spinach) Take the time—at least once—to make this 1 6-inch strip dried kombu (kelp) ½ block of tofu (about 7 oz) soup. One of our long-time employees said, on ¾ cup bonito (dried fish) flakes 3-4 Tbsp. South River 3-Year Barley Miso trying it, “I never knew miso soup could taste this good.” Kombu (dried kelp), bonito flakes, and ¼ cup dried wakame (sea vegetable) 3-4 Tbsp. South River Sweet White Miso wakame can be found in Asian or natural food 1 med. onion cut in crescents 2-3 scallions (finely chopped) stores or on the Web. s Soak kombu in soup pot in cold water 3-4 hrs. (or overnight). Bring kombu/water almost For kelp and other sea vegetables hand harvested to boil and remove kombu (reserve for other uses). Soak wakame in bowl of cold water. from the coast of Maine, contact Larch Hanson, Maine Add bonito flakes to kombu stock. Simmer 2-3 mins. Pour broth through fine mesh strainer Seaweed Company, P.O. Box 57, Steuben, ME into another pot, pressing flakes to extract flavor before discarding. Add onions to broth, sim- 04680; tel. 207-546-2875. mer 3-4 mins. Add Chinese cabbage, simmer 2-3 mins. Add tofu cut into very small cubes. To learn more about the bonito fish as they are tra- Simmer 2 mins. ditionally smoked and prepared in Ikuko’s hometown Remove some of the broth and mix with the two misos. Return miso mixture to soup. Drain of Shizuoka, go to Google on the Web and type in and chop wakame and add. Serve immediately garnished with scallions. “the best of Shizuoka bonito” for your search. —G.E./C.E. Unpasteurized miso is a living fermented shipping deadlines food, which does not travel well in warm weather. Heat and vibration from road travel can activate fermentation causing the FOR UPS ZONES 4-8 FOR ALL UPS ZONES miso to expand, lids to swell or pop off, After May 1st, no ground shipments; No shipping after June 1st. sometimes causing leakage. For this reason call for express rates. we do not ship our miso in the warm weather months. fall shipping will resume september 15 th.
SOUTH RIVER MISO COMPANY Certified Organic & Unpasteurized wood-fired handmade miso since 1979
South River Farm | Conway, Mass. 01341
www.southrivermiso.com
d. a., holland, ny holland, a., d.
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hank you for shipping it so quickly. so it shipping for you hank T
Barley Miso. It is the best miso I have ever had! ever have I miso best the is It Miso. Barley
p.m., philadelphia, pa philadelphia, p.m.,
hank you. hank T on your miso? May God continue to bless your work. your bless to continue God May miso? your on Enclosed is my check … for your wonderful 3-Year wonderful your for … check my is Enclosed
dom, protection, courage, and strength be with us. with be strength and courage, protection, dom, please forward me a brochure and the free recipes free the and brochure a me forward please
ity of Nature who gives us life on Earth, may wis- may Earth, on life us gives who Nature of ity has been a true blessing to my family. Can you Can family. my to blessing true a been has
d.l., fort collins, co collins, fort d.l.,
world-wide, awaken to the beauty and vulnerabil- and beauty the to awaken world-wide, miso. Thank you for a truly nutritional product. It product. nutritional truly a for you Thank miso. ble without it. It’s not! It’s it. without ble
to the truth and suffering of our fellow human beings human fellow our of suffering and truth the to I recently purchased your Dandelion leek and nettle and leek Dandelion your purchased recently I been out for two months, trying to see if life is possi- is life if see to trying months, two for out been
awaken to our divine and spiritual origins, awaken origins, spiritual and divine our to awaken It’s been awful without my Chick Pea Miso. I’ve Miso. Pea Chick my without awful been It’s
and contribute active forces for healing. As we all we As healing. for forces active contribute and
c. o., daytona beach, fl beach, daytona o., c.
humbly pray that the miso we produce may carry may produce we miso the that pray humbly send your recipes… your send
j.m. and family, seaford, ny seaford, family, and j.m.
struggle for the heart-thinking soul of humanity, we humanity, of soul heart-thinking the for struggle our miso is the absolute best on the market. Please market. the on best absolute the is miso our Y Long live South River Miso! River South live Long
this time of great trial and prayer, of pain and pain of prayer, and trial great of time this At as the body. the as
may the circle be unbroken to nourish all. nourish to unbroken be circle the may our food is truly medicine, for the soul as well as soul the for medicine, truly is food our Y
a.m., carbondale, co carbondale, a.m.,
with miso. Together may we form a circle, and circle, a form we may Together miso. with and brochure. and o efrigsc natu ao flv...... love. of labor artful an such performing for …
agement, appreciation, and support for our work our for support and appreciation, agement, the Dandelion Leek. Yum! Please send recipe booklet recipe send Please Yum! Leek. Dandelion the How I admire your courage and commitment commitment and courage your admire I How
ou continue to inspire us with your encour- your with us inspire to continue ou Y hanks for your AWESOME miso. I especially love especially I miso. AWESOME your for hanks T
Dear Customers and friends, one and all, and one friends, and Customers Dear
m. m. port haddock, wa wa haddock, port m. m.
March 21, 2003 21, March available!
customer in ottawa, canada ottawa, in customer
hank you for continuing to make the best miso best the make to continuing for you hank T
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stocks, but this one is truly exceptional! truly is one this but stocks,
call up people to compliment them on their soup their on them compliment to people up call
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pletely anemic. Congratulations! I normally don’t normally I Congratulations! anemic. pletely nderful! Wo
restaurant miso soups I’ve ever had in my life com- life my in had ever I’ve soups miso restaurant recently tried the Azuki Bean miso for the first time. first the for miso Bean Azuki the tried recently
Sweet White—and basically, you’ve just turned all turned just you’ve basically, White—and Sweet for the past year, ever since the first time we tried it. I it. tried we time first the since ever year, past the for
I picked up a container of South River Miso—the River South of container a up picked I our brand of miso has been a favorite of my family’s my of favorite a been has miso of brand our Y Love Letters Love