Coastal Home & Garden Magazine Fall/Winter 2018

Page 42


After we moved from Japan thirty years ago, our diet transitioned from traditional Japanese to one of more Western style. Without the rich probiotics commonly found in traditional Japanese food, we both began seeing signs of various digestion related health problems over time. When we met 16 years ago, our motivation to improve our families’ health and wellbeing became our everyday mission, sparking the desire to spread the word of the importance of fermented foods and the profound effects on the body. We decided to expand our production of our handmade miso to share this superfood with you! The two of us began the fermented food workshop out of our home kitchens. Since then, we have been holding classes at New Leaf Community Market on the Westside and through Cabrillo Extension Program. We have also been handcrafting thousands of pounds of miso at the El Pajaro Commercial Kitchen Incubator for Hakouya’s Probiotic Miso Dressing. Each batch of miso must ferment for at least five months to achieve the salty, rich flavor before it is ready to be made into dressing. Our handmade miso itself is packed with protein, vitamins, minerals and probiotics. Our probiotic miso dressing offers valuable enzymes with major health benefits. The main ingredient of miso paste, koji, is a natural and beneficial fungus that is found in many traditional condiments such as miso, soy sauce, sake and mirin. Not only does koji have the most enzymes of all probiotic foods, but it boosts the nutritional content of foods and promotes extended preservation. Other miso in stores lose many valuable enzymes because the fermentation process is halted before packaging. We keep all major enzymes of Koji as it breaks down fat and fiber, protein down into umami, and starch into sweetness.


• Antioxidant • Immune system support • Aids in the digestion and absorption of other foods • Reduces allergy symptoms • Improve metabolism • Reduces risk of breast, prostate, lung and colon cancers • Reduces radiation effects by discharging it from the body

HOME fall-winter 2018 42 COASTAL & GARDEN

We use our dressing as a sweet and tangy addition for any meal- including as a substitute for mayonnaise or as a marinade on any veggies, tofu, fish and meat. One of our favorites is to mash a couple of spoonfuls with avocado for the perfect spread! You will see our miso dressing in the refrigerator section at our local stores very soon.

“NOTHING IS MORE COMFORTING THAN A BOWL OF HEARTY MISO SOUP ON A COLD DAY” Miso soup (Servings: 4) INGREDIENTS: For Dashi (Japanese stock) makes 4 cups

• 4 cups water • 5-6” kombu (dried kelp) • 2 cups dried bonito flakes

*You can find “Dashi packet” or “Dashi powder” at Japanese grocery store for a quick method to make dashi For Miso Soup

• 4 cups dashi • Ingredients of your choice (tofu, wakame seaweed, daikon radish, spinach, potato, onion, bean sprout and etc.)

• 4-5 Tbsp miso • 1 green onion (finely chopped) How to make:

1. Soak the kombu in water for 30 minutes. Pour kombu dashi into a pot and bring to boil on medium low heat. Right before boiling, discard the kombu 2. Add dried bonito flakes and let it simmer for 30- 60 seconds. Turn off the heat and let dried bonito flakes steep for 10 minutes. Strain dashi and ready to use (Skip this step if you are vegan or vegetarian) 3. Cook veggies, tofu or whatever you like to use in dashi until they are cooked 4. Put miso into the pot thoroughly and mix well 5. Garnish with finely chopped green onion