EPISODE 2: Miso with Midori Uehara

Description

Continuing our Fall Virtual Fermentation Festival on Friday October 8th, is Takilma local Midori Uehara from Mido’s Miso, sharing with us Miso Making! Miso is a fermented bean paste and one of the oldest condiments in Japan. It originated in China and was brought to Japan around AC 700. Miso has a long history of aiding people’s health and it has become an essential daily food over many centuries in Japan. Miso is traditionally made legumes, grains, and salt, and contains probiotics found in many other fermented foods. In this episode, Midori shows us how to make a simple soybean miso using her own homemade koji.

Midori moved to Oregon in 2016 from Japan, where she grew up eating miso soup every day for breakfast. Her parents were raised in the countryside on the southern island in Japan, and carried traditional homesteading routines that included making their own homemade miso, or “Temae Miso.” Midori began making miso after arriving to the US, at first to share with just family and friends. She realized that Miso was beginning to become accepted in the US, and started teaching Miso workshops in the community to share the nourishment. These workshops ignited her passion for sharing her knowledge and her pursuit towards contributing to her local community’s health. She strongly believes in the interwoven relationship with food, nature, body, & soul.

Currently, Midori is starting the first miso business in Southern Oregon, Mido’s Miso! Her products are small scale and handcrafted from scratch. She uses the highest quality non-toxic ingredients and tools, sourcing as locally and organically grown as possible. Mido’s Miso plans to offer several different types of aged miso and koji soon available for purchase locally around Southern Oregon and online. For more information and recipes visit her website, www.midosmiso.com. Follow her on Facebook and Instagram to find out soon where to find her products!

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