Guest guest Posted July 8, 2003 Report Share Posted July 8, 2003 It's my understanding that miso has been heated to a certain degree, however all of the good bacteria present in unpasteurized miso makes it a " living food " . Ann - Rusty rawfood Tuesday, July 08, 2003 10:47 AM [Raw Food] miso If I shake up some miso in cold water is this considered raw food? rusty Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2003 Report Share Posted July 8, 2003 If I shake up some miso in cold water is this considered raw food? rusty Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2003 Report Share Posted July 8, 2003 rawfood , " Rusty " <rustym@p...> wrote: > If I shake up some miso in cold water is this considered raw food? > rusty Yes! In fact, I just found a great miso soup recipe... 2 cups water 1 small clove garlic juice of 1 small lemon 2 tbsp olive oil 2 tbps nama shoyu 1/2 " piece of ginger, unpeeled 1 tbsp mellow white miso Just throw everything in the blender and blend well. I strain mine because the ginger fibers are stringy and I don't like them. I've been using cold water - it's nice to have in this oppressive heat! Bridgitte Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2003 Report Share Posted July 8, 2003 Actually, miso is made of cooked and fermented soybeans, along with some type of grain. It is already cooked and ready by the time it arrives at the store. So, yes, you do not have to cook it but it is already a " cooked " product. Sort of like bread - you don't have to cook bread because it is an already prepared and cooked grain. Raw Guy Bridgitte <syndactylcat wrote: rawfood , " Rusty " <rustym@p...> wrote: > If I shake up some miso in cold water is this considered raw food? > rusty Yes! In fact, I just found a great miso soup recipe... 2 cups water 1 small clove garlic juice of 1 small lemon 2 tbsp olive oil 2 tbps nama shoyu 1/2 " piece of ginger, unpeeled 1 tbsp mellow white miso Just throw everything in the blender and blend well. I strain mine because the ginger fibers are stringy and I don't like them. I've been using cold water - it's nice to have in this oppressive heat! Bridgitte Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2003 Report Share Posted July 8, 2003 Raw Guy, Ok I'm confused now. I thought miso was a food you do not heat because it has enzymes in it - whic is what you want, but if it is heated above some point " X " (106 deg F) I think the enzymes are killed and the miso is useless. Is this not the case? Actually, miso is made of cooked and fermented soybeans, along with some type of grain. It is already cooked and ready by the time it arrives at the store. So, yes, you do not have to cook it but it is already a " cooked " product. Sort of like bread - you don't have to cook bread because it is an already prepared and cooked grain. Raw Guy Bridgitte <syndactylcat wrote: rawfood , " Rusty " <rustym@p...> wrote: > If I shake up some miso in cold water is this considered raw food? > rusty Yes! In fact, I just found a great miso soup recipe... 2 cups water 1 small clove garlic juice of 1 small lemon 2 tbsp olive oil 2 tbps nama shoyu 1/2 " piece of ginger, unpeeled 1 tbsp mellow white miso Just throw everything in the blender and blend well. I strain mine because the ginger fibers are stringy and I don't like them. I've been using cold water - it's nice to have in this oppressive heat! Bridgitte Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2003 Report Share Posted July 8, 2003 rawfood , raw guy <raw1811> wrote: > Actually, miso is made of cooked and fermented soybeans, along with some type of grain. *shrug* I've never seen a raw cookbook without recipes containing miso, and that recipe came from Marilyn Diamond. I think what draws the distinction for most is that it's a ferment. Bridgitte Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2003 Report Share Posted July 8, 2003 Hi Bridgitte Hope I didn't come across as a member of the " food police " . Just wanted to let you all know just in case it was *really* important to you that it be 100% raw. Before I posted this message I ran a few searches on Google just to be sure my information was correct. It was actually kind of interesting to discover the different kinds of miso and how they are made. Most of the processes did involve cooking the soybeans before fermenting, though. I like the Diamond's alot, and have a few of their books. But they're not 100% raw either, so if that is important to you keep that in mind while using their recipes. I myself am not 100% and not sure that I will ever make it that far. Can't eat enough greens raw to make it. Is it THAT important? Don't know, guess that is an individual matter. Raw Guy Bridgitte <syndactylcat wrote: rawfood , raw guy <raw1811> wrote: > Actually, miso is made of cooked and fermented soybeans, along with some type of grain. *shrug* I've never seen a raw cookbook without recipes containing miso, and that recipe came from Marilyn Diamond. I think what draws the distinction for most is that it's a ferment. Bridgitte Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2003 Report Share Posted July 8, 2003 Hey Tim I " m not sure about the enzymes. I can go back through some of the " miso websites " I read before posting that message, but the closest thing I can recall seeing that had anything to do with enzymes was the different bacteria used in the fermentation process. Again, if you're not worried about being " 100% " raw, and find 80-90% satisfactory, by all means, indulge! :-) Raw Guy tim washington <colloidal_silver wrote: Raw Guy, Ok I'm confused now. I thought miso was a food you do not heat because it has enzymes in it - whic is what you want, but if it is heated above some point " X " (106 deg F) I think the enzymes are killed and the miso is useless. Is this not the case? Actually, miso is made of cooked and fermented soybeans, along with some type of grain. It is already cooked and ready by the time it arrives at the store. So, yes, you do not have to cook it but it is already a " cooked " product. Sort of like bread - you don't have to cook bread because it is an already prepared and cooked grain. Raw Guy Bridgitte <syndactylcat wrote: rawfood , " Rusty " <rustym@p...> wrote: > If I shake up some miso in cold water is this considered raw food? > rusty Yes! In fact, I just found a great miso soup recipe... 2 cups water 1 small clove garlic juice of 1 small lemon 2 tbsp olive oil 2 tbps nama shoyu 1/2 " piece of ginger, unpeeled 1 tbsp mellow white miso Just throw everything in the blender and blend well. I strain mine because the ginger fibers are stringy and I don't like them. I've been using cold water - it's nice to have in this oppressive heat! Bridgitte Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 9, 2003 Report Share Posted July 9, 2003 rawfood , raw guy <raw1811> wrote: > Hi Bridgitte > Hope I didn't come across as a member of the " food police " . Just wanted to let you all know just in case it was *really* important to you that it be 100% raw. Not at all...I looked at a fermented food site too. I knew that it wasn't raw, but I wasn't sure why I kept seeing recipes with it. Ann answered that question Bridgitte Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 25, 2005 Report Share Posted August 25, 2005 Well David , I stand to be corrected . You might be right . However I am currently using Westbrae Natural Vegetarian Unpasteurized Organic Mellow White Miso . It comes in a yellow also . I don't remember the price but it is not expensive . And it should be easy to find. As for the Nama Shoyu , David I will investigate a little more. Have A Fruitful Day ,' Lynda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 26, 2005 Report Share Posted August 26, 2005 they both involve cooking although the fermentation process creates enzyme activity and the frozen banana ice cream and desserts lose 30% or more of their enzymes. there are better things to takle. we don't need to be right and perfect. i'm going to enjoy myself Namaska7To: Sent: Thu, 25 Aug 2005 17:51:20 EDTRe: Miso Well David , I stand to be corrected . You might be right . However I am currently using Westbrae Natural Vegetarian Unpasteurized Organic Mellow White Miso . It comes in a yellow also . I don't remember the price but it is not expensive . And it should be easy to find. As for the Nama Shoyu , David I will investigate a little more. Have A Fruitful Day ,' Lynda Quote Link to comment Share on other sites More sharing options...
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