News:IOWA MISO is now on theCedar Falls Farmers' Market!
Today’s news is that I have been approved to participate as a vendor on the Cedar Falls Farmers’ Market.
I will have a stand on the first Saturday of each month (3 May, 7 June,
2 August, 6 September, and 4 October).
My tent will be located on the north side of 3rd street opposite the building of the Women’s Club. Here, I will exhibit the results of my fermentation world. 🥰
Every month, I will have a slightly different menu of fermented products and snacks. Please come and see for yourself.
The menu for the May 3rd market:
I will have a stand on the first Saturday of each month (3 May, 7 June,
2 August, 6 September, and 4 October).
My tent will be located on the north side of 3rd street opposite the building of the Women’s Club. Here, I will exhibit the results of my fermentation world. 🥰
Every month, I will have a slightly different menu of fermented products and snacks. Please come and see for yourself.
The menu for the May 3rd market:
1. UMAMI POWDEROn a base of koji, I add the following in dried and powdered form: kombu for minerals, delicious mushrooms, and organic vegetables (carrots, cabbage, onions, celery, radish) for vitamins. Look! It's so pretty! If you make a cup of miso with hot water and sprinkle a little of this powder into your cup, this will improve the taste and you will be adding all kinds of healthy minerals and vitamins to this easily made, hot soup. You can also use this powder over fried vegetables, other soups or even meats. Being a concentrated form of UMAMI (deliciousness) in powder form, it will improve the taste of any dish.
2. SAMURAI HARDTACK
The real samurai of old, going off to war, used to carry a little bag filled with miso from their belts. Sucking on the miso filled with nutrients and salt enabled them to hold out against great odds. I made this hardtack thinking of the samurai. Inside a hard outer layer of baked dough, I put a filling that is both nutritious as well able to appease your hunger pangs. The combination is something that renews your energy and is delicious at the same time. The filling is made of a mixture of miso and dried nuts, such as walnuts, cashew nuts and coconuts, a lot of dried fruits, such as dates, figs, raisins, mulberry and prunes. As a sweetener I use local honey, and a little bit of brown sugar. I let these ingredients blend together over time and then bake them wrapped into a lightly sweetened cover of dough.
The real samurai of old, going off to war, used to carry a little bag filled with miso from their belts. Sucking on the miso filled with nutrients and salt enabled them to hold out against great odds. I made this hardtack thinking of the samurai. Inside a hard outer layer of baked dough, I put a filling that is both nutritious as well able to appease your hunger pangs. The combination is something that renews your energy and is delicious at the same time. The filling is made of a mixture of miso and dried nuts, such as walnuts, cashew nuts and coconuts, a lot of dried fruits, such as dates, figs, raisins, mulberry and prunes. As a sweetener I use local honey, and a little bit of brown sugar. I let these ingredients blend together over time and then bake them wrapped into a lightly sweetened cover of dough.
3. IOWAMISO GRANOLAMade from a combination of organic oats, brown sugar, and miso, this granola has a full-bodied, wholesome taste and is mildly sweet. It has received high marks from those who have tried it.
4. SOY SAUCEI will also bring soy sauce. Regular store-bought soy sauce is made from soybeans, wheat, salt, and water. The soy sauces I offer are made with
- Iowa-grown soybeans, organic brown rice, salt, and water, i.e. it is a GLUTIN-FREE type of soy sauce!
- Iowa-grown soybeans and Iowa-grown rye, salt, and water.
- Iowa-grown soybeans and Iowa-grown wheat, salt, and water.
5. COLORFUL BENTO BOXA lunch box of rice, mincemeat-miso, omelette shreds, and veggies, all of pretty colors. Enjoy!
6. IOWA MISO: Spicy-Hot I will introduce several types of seasonal miso. For May, I will bring Spicy-Hot miso: this miso is pungently hot and likely not for everybody. It is especially good with fresh spring vegetables such as asparagus, radish, etc. Mix it into some mayonnaise, or use it mixed with some water over lightly fried vegetables to make them a bit more spicy and tastier.
7. IOWAMISOAmber, Gold, IOWA MISO BALLS and MISO made with fermented organic grains grown in Iowa ( barley, soft wheat).
