Soy Free Soy Sauce and miso!

[Guest guest]

On Saturday, December 6, 2003, at 12:31 PM, Puddly wrote:

 

> Where can one purchase marmite and mirin? Also, how much of

> marmite, hot water, salt and mirin? I love soy sauce but have been

> reading that too much soy can not be such a good thing. This was

> very intriguing to me! Thanks!

 

Where I live (Virginia, US) I can buy marmite at most well stocked

supermarkets, Whole Foods, and import food stores (I prefer English

marmite to marmite made in South Africa or elsewhere, since marmite in

other countries tends to have extra sugar).

http://www.marmite.co.uk/marmite/intol.html

 

Mirin is seasoned rice wine. Rice wine for cooking works, too. I buy

that at any store with a decent Japanese food section or an Asian

market. Whole Foods also carries it. I actually don't make my

" soy-ish sauce " with it--I add it when I'm using the sauce.

 

http://www.vegsource.com/talk/beginner/messages/137800.html

 

This recipe is close to what I use. I generally use water and no gravy

browner, since I can't find a gravy browner I trust.

 

Marmite is certified gluten free, I believe. It's a yeast extract,

basically exploded brewer's yeast sludge. I like it, but it takes some

getting used to for some people. I eat it straight out of the jar with

my fingers, perhaps this is why my friends don't care to try it.

 

If you're trying to avoid soy (I'm allergic, so I have no choice), you

might like to try some soy-free miso pastes!

http://www.southrivermiso.com/ourproducts/1year.html

I just bought their adzuki bean miso. It smells almost like red wine.

It's comparable to a medium-dark miso and quite rich. I made soup with

wakame, carrots, water, sesame oil, green onions, mung bean noodles,

egg (I'm not vegan--sorry to offend anyone. it's totally unnecessary

for the recipe, but I was sick and wanted one), and this miso recently.

Rich and flavorful and just what my flu-afflicted self needed.

 

I have not tried South River's chickpea miso, but I have tried Miso

Master's chickpea miso, which is very light and subtle, more so than

even a mild white miso paste. I use a lot of it, but I really enjoy it.

 

Both appear to be gluten-free.

 

For those who can tolerate oats, Organic Gourmet makes some oat miso

pastes:

http://www.organic-gourmet.com/products.html

 

I find these better suited to sauces and gravies. They're quite

flavorful, but not terribly miso-like.

 

ygg