The South River. Photo by Anni Elwell Hanna
Spring Greetings from South River Miso
Enjoy miso in creative recipes, using the bounty of fresh vegetables available in the warmer months.
Try it in creamy salad dressings, yummy hummus, and savory marinades for grilling vegetables, fish, and meats.
Enhance your well-being with miso in every season.
Order your summer supply now because we do not ship our unpasteurized miso without refrigeration in the warmer months. See shipping deadlines below. Order online at southrivermiso.com
Order by April 25th
for UPS ground shipping to southern and western
states (including TN, NC, all states south of these, and to all states west of the
Order by May 23rd
for all other states and for UPS 2nd Day Air
shipments to any location.
Our regular shipping season will resume September 15th, 2014.
Miso Happy Hummus
Hummus appears in a cookbook from Cairo,
Egypt in the 13th century and probably the dish was made as early as the 6th century or before,
right around the time it is said that miso was introduced to Japan from China. Hummus is high in iron,
B vitamins and protein. Enjoy this healthful and tasty dip.
2 cups cooked chickpeas
3 tablespoons Tahini
2 tablespoons Chick Pea Miso
2 cloves garlic minced (add more if you're a garlic lover!)
2 tablespoons fresh squeezed lemon juice
¼ cup bean cooking liquid
Fresh parsley (optional)
Drain chickpeas and reserve cooking liquid. In blender or food processor, pulse all ingredients except olive oil and parsley.
Add more cooking liquid and olive oil as needed, then blend to reach desired consistency.
Put in serving dish and, if desired, drizzle olive oil on top. Garnish with fresh parsley.