Oh Soy! Miso Tempehmental
Chris Cuzme and Mary Izett are talking fermented soy products on this week's episode of Fuhmentaboudit! Their first guest is Christian Elwell of South River Miso- one of the oldest miso producers in the United States! Hear about the roots of the company, and how a tragic event inspired Christian's mission to pursue health and alternative lifestyles. Learn the steps of miso production, and hear why so many cultures get their sodium intake through fermented foods. Later, Barry Schwartz of Barry's Tempeh stops by to talk about the Indonesian tradition of tempeh. What are the differences between tofu and tempeh? How does the tempeh-making process change when using beans other than soy? Find out all of this and more on this week's edition of Fuhmentaboudit! Thanks to our sponsor, Underground Meats.
"In the case of miso, the koji is salted and mixed together with (traditionally) soybeans, and added to that mixture is some mature miso of the same variety. That mixture is put in a fermentation vat, and that fermentation can last for anywhere from three weeks to three years!" [7:45]
-- Christian Elwell on Fuhmentaboudit!