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Sample Recipe from
The Miso Book
the Art of Cooking with Miso
by John & Jan Belleme

Barley Corn Confetti Salad sample recipe from The Miso Book by John & Jan Belleme

Barley-Corn
Confetti Salad

A wholesome, easily digested grain with a sweet taste and chewy substantial texture, barley is an excellent choice for a grain salad. Great summer dish!

1 cup barley
6 cups water
teaspoon sea salt
2 cups cooked corn kernals
cup thinly sliced scallion
1 red bell pepper, seeded and diced
cup chopped parsley
Mustard Vinaigrette (recipe on left)
or Oil and Vinegar Dressing

Mustard Vinaigrette Dressing

This popular dressing enhances most tossed salads. It’s also great with salads that feature grains or parboiled vegatables.

2-3 tablespoons brown rice vinegar or lemon juice
1 tablespoon sweet or mellow white miso
1 tablespoon Dijon-style mustard
1/3 cup extra-virgin olive oil

1. Rinse and drain the barley 3 or 4 times,
or until the rinse water is almost clear.

2. Bring the water and salt to a boil in a 3-quart pot. Add the barley, cover and reduce the heat to low. Simmer for 40 minutes, or until just tender.

3. Transfer the barley to a colander, rinse under cold water and drain well.

4. Place the barley, corn, scallion, bell pepper, and parsley in medium-size bowl and toss.

5. Drizzle the dressing over the salad mixture, toss again, and serve.

Recipe reprinted from The Miso Book ~
the Art of Cooking with Miso by John
and Jan Belleme

1. Place the vinegar, miso and mustard in a small bowl and stir well. Add the oil and stir vigorously
with a fork or whisk until well blended. Transfer to
a jar with a lid.

2. Use immediately, or cover and chill until ready
to use. Shake well before using.

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American Miso Company Home of Miso Master Miso

John and Jan were studied with the Onozaki family, the miso masters of Japan and helped start the American Miso Company in 1989.

Miso Master Organic Mellow White Miso
Miso Master Organic Sweet White Miso

SHOP for Miso Master Organic Miso HERE >

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Marvelous Miso Hummus

Marvelous Miso Hummus

Serves 2-4

Yummy spread for pita bread, crackers or veggies, or a delicious sandwich spread!

1 cup cooked chickpeas
2 cloves garlic, peeled
2 Tbsp tahini
1 Tbsp lemon juice
2 Tbsp Miso Master Chickpea Miso

Blend all ingredients in a food processor or blender. Serve as a dip, a tasty spread for pita bread, crackers, or veggies, or as a delicious sandwich spread with red onion, lettuce, and tomato.
 

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Excerpt from The Miso Book by John & Jan Belleme

Excerpt from The Miso Book by John & Jan Belleme

Health Benefits of Miso*

Digestive Aid
Lowering Cholesterol
Lower Blood Pressure
Reducing Chronic Pain
Alkalize the Blood
Reduce Allergies
Reduce Risk of Some Forms of Cancer

Read the details of the benefits of miso in
The Miso Book by John and Jan Belleme

The Miso Book by John & Jan Belleme

Learn all about the wonderful world of miso in The Miso Book: the Art of Cooking with Miso by John and Jan Belleme

John & Jan Belleme photo by Michael Belleme

Click book to purchase

Miso ~
One Special Superfood

by John & Jan Belleme

Miso, a fermented soy food, is one of the world's most delicious, versatile, and medicinal foods.

This ancient Far Eastern staple began appearing on natural food store shelves in the West about 30 years ago and has established itself as an essential ingredient in the natural cuisine.

In addition to its great flavor and versatility, the daily use of miso is credited with numerous health benefits, including lowered cholesterol, chronic pain reduction, alkalinized blood, lowered blood pressure, and the reduced risk of some forms of cancer. Unpasteurized miso is abundant in beneficial microorganisms and enzymes that aid digestion, reduce food allergies, destroy pathogenic bacteria and toxins, and aids in food assimilation.

Miso is simple to use and can enhance every course from hors d'oeuvres to desserts, from basic macrobiotic cooking to gourmet fare. Each type of miso has its own use in terms of both health maintenance and cooking. While dark miso is excellent for hearty dishes, sweet white is great in summer soups, dips, sauces, and salad dressings.

In terms of health or food value, light, sweet miso is high in simple sugars and contains more lactic bacteria and about twice as much niacin than dark, saltier varieties. Dark miso is higher in protein and, because of its greater proportion of soybeans, contains more saponin, lecithin, fatty acids, and isoflavones –
all of which have important health benefits.

WHAT CONSTITUTES A HEALTHY DOSE

If you want to experience miso’s health benefits, it is essential that you eat it often. Population studies documenting the benefits of miso were done in Japan, where miso was historically eaten every day. Moreover, many of these studies were done decades ago when miso consumption was higher than it is today. Compared with Japanese, Americans eat very little miso. For healthy adults, one cup of miso soup a day, ideally with shiitake, tofu, wakame of kombu dashi, and two or three vegetables should be enough to promote good health. Although darkm long-aged miso should be used to make miso soup most of the year, in the summer or in warmer climates, sweet and mellow miso can be used with lighter vegetables in miso soup. Those who are suffering from a chronic disease or who have a family history of cancer or heart disease may want to consider – after consulting with a health care professional – eating two bowls of dark miso soup a day. For those in good health, who want to use miso more than once a day, we recommend, in additional to a bowl of soup, enjoying a second serving in a dip, salad dressing, or sauce.

BUYING MISO
It is not always possible to determine the type of miso your are choosing from the name printed on the label. When shopping for long-aged miso, check the ingredients. If soybeans appear on the ingredient list before rice or barley, you can be sure you are buying long-aged miso.

However, do not let your concern with miso’s medicinal properties eclipse your culinary enjoyment of this truly delicious food. When choosing miso, look for organic, traditionally made, unpasteurized miso, and then let your personal needs and taste by your guide.


Excerpt from The Miso Book by John & Jan Belleme

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