Tag Archives: miso

Taking the Mystery Out of My Miso

Norman Ayerst, Jerry Lewycky, and Suzanne Cardinal of Tradition Miso

Miso is a fermented food made primarily out of rice or barley, soy, water, unrefined sea salt and a lot of time. Tradition Miso is an artisanal miso made with passion, love and a long history behind it. Jerry and Suzanne have traveled extensively to perfect their skills and offer their customers a truly beautiful product.  The myriad health benefits of miso include being chock-a-block full of immune supporting digestive enzymes, a good source of vegetarian B12, and whole slew of protein, minerals and vitamins.

So how is it made? I have always been curious and when the chance to visit the processing plant came my way, I pounced! First, the Argentinian rice is steamed, then a culture direct from Japan is added to the rice and mixed thoroughly. After being kept warm with steady increases in temperature, it is mixed in with the certified organic, Ontario soy beans which have been soaked and cooked (see photo), and hand harvested, sun dried sea salt from Portugal is added. From there the concoction is aged in Cyprus wood barrels from a few months, for the Mellow Miso, up to three years.

The dedication to their craft is admirable, and Jerry and Suzanne are in it for the long haul. Having recently sourced a new space, the business is transitioning into a phase of considerable growth, while mindfully avoiding mass production, they have invested in new bottling equipment, recipes using chickpeas in place of soy, and are brainstorming new ways of marketing their products to share the benefits of miso with everyone! I especially love to sip on a simple miso soup when I do a cleanse or fast if I’m craving a salty alternative to herbal teas, master cleanse lemonades, or fresh pressed juices. Some of even the most extreme raw foodists encourage eating unpasteurized miso in all sorts of different ways to take advantage of the B12, digestive enzymes, and the comfort of a warm bowl of soup.

So, love the miso you get with your sushi at the cheap and cheerful restaurants littered throughout the city, but don’t want to consume all that MSG? Pick up a bottle of the Organic Brown Rice, 3 year aged Tradition Miso at fine stores across Ontario. If you would like me to suggest retailers that are carrying it in your area, don’t hesitate to ask me.

Instant Miso Soup

1 cup boiling water (let sit for one minute to cool from boiling)

1 Tablespoon Miso (or to taste)

Garnish with chopped green onions, diced silken tofu, or cultivated enoki mushrooms to add texture.

Add hot water to miso a little at a time, stirring until smooth. Garnish. NOTE: To retain all the beneficial properties of an unpasteurized miso, try not to boil or cook at high heat.