Products

Miso Master Organic Chickpea (Soy-Free) Miso uses garbanzo beans (chickpeas) instead of soybeans as its base. It is soy-free so that those consumers on restricted diets because of soy allergies also can partake of the many health benefits of eating miso. Miso Master produces the only organic soy-free miso in the natural food industry.

The taste of real wasabi is like a warm explosion in your mouth that quickly fades to a lingering slightly sweet aftertaste unlike the fake wasabi substitutes made up of horseradish and mustard. Because it is so difficult to grow, even in Japan only 5% of the sushi shops serve authentic wasabi. Wasabia japonica was known in Japan as “the King of Herbs”, and has the highest level of isoflavones after soybeans. Wasabi produces much of its distinctive pungent odor and taste from complex sulfur compounds that are produced when it is crushed or grated. These compounds, found at a higher concentration in wasabi than in almost any other food, help control many destructive pathogens and give a scientific underpinning to the traditional use of wasabi as an accompaniment to eating raw fish in the Japanese diet.

Emerald Cove Pacific Arame is one of many species of seaweed used in Asian cuisine. Arame comes in dark brown strands, has a mild, semi-sweet flavor, and a firm texture. It is added to appetizers, casseroles, muffins, pilafs, soups, toasted dishes, and many other types of food. Its mild flavor makes it adaptable to many uses.

Emerald Cove Organic Pacific Untoasted Nori is a delicious and popular sea vegetable for making homemade sushi rolls. In addition to being used in sushi, nori is also shredded and sprinkled on rice dishes, green salads and stir fries. Finely shredded nori often appears as a condiment, thanks to its unique flavor and crunchy texture. Some consumers also greatly enjoy eating whole sheets dipped in soy sauce and umeboshi vinegar. Emerald Cove Organic Pacific Untoasted Nori is the same product as our Emerald Cove Organic Pacific Toasted Sushi Nori, but is not toasted and therefore will not lose its freshness even after repeated openings and closings of its ziplock bag. Before using, each sheet must be waved for a second or two over a gas or electric eye to toast it.

Emerald Cove Organic Pacific Toasted Sushi Nori is cultivated from certified organic nori spores gathered from the previous year’s crop. Most Westerners are familiar with nori because it is used to wrap sushi, although the distinctive umami, slightly grassy flavor is also delicious eaten plain as well. In addition to being used in sushi, nori is also shredded and sprinkled on rice dishes, green salads, and stir fries. Finely shredded nori often appears as a condiment, thanks to its unique flavor and crunchy texture. And some consumers enjoy eating whole sheets dipped in soy sauce or umeboshi vinegar.

Miso Master Organic Traditional Country Barley Miso is considered a Long-Term miso. It is aged naturally without temperature control for 12 months through four seasons in giant four-ton, hand-crafted Cypress, Redwood, or Fir barrels. It has a high soybean con­tent in relation to the barley koji (grain inoculated with aspergillus spores). Because soy­beans are much more difficult to ferment, with their high protein and fat content, than the high-carbohydrate grains, this miso variety requires a prolonged aging period. This gives the aspergillus spores and lactobacillus bacteria sufficient time to completely break down the complex protein and fat molecules into their more digestible constituents.

Miso Master Organic Brown Rice Miso is considered a Long-Term miso. We don’t use the word “Traditional” with this variety because Japanese miso makers never made miso using brown rice, but our methods here are the same as with our other two Long-Term Misos. This is our longest aged, darkest, strongest, and richest miso.