http://nourishedmagazine.com.au/blog/articles/mysterious-marvellous-miso Wisdom to thrive by Thu, 18 Mar 2010 04:30:02 +0000 http://wordpress.org/?v=2.5.1 http://nourishedmagazine.com.au/blog/articles/mysterious-marvellous-miso#comment-19317 Jesse Bethel Fri, 08 Jan 2010 07:22:36 +0000 http://nourishedmagazine.com.au/?p=527#comment-19317 Thank you for the fantastic article. I want to point out one thing, though--in traditional Japanese cuisine, kombu is not boiled, only allowed to cook to near boiling (the kombu will begin to take in water and expand just before the water boils) and then set aside for 10-15 minutes. Boiling makes the kombu bitter. I don't know if this also applies to digitata. Thank you for the fantastic article. I want to point out one thing, though–in traditional Japanese cuisine, kombu is not boiled, only allowed to cook to near boiling (the kombu will begin to take in water and expand just before the water boils) and then set aside for 10-15 minutes. Boiling makes the kombu bitter. I don’t know if this also applies to digitata.

]]> http://nourishedmagazine.com.au/blog/articles/mysterious-marvellous-miso#comment-14622 Cathy Mifsud Sun, 12 Oct 2008 11:04:42 +0000 http://nourishedmagazine.com.au/?p=527#comment-14622 WOW! Thank you so much for all this great nourishing info Sandor! Kindest regards Cathy and Nina. WOW!
Thank you so much for all this great nourishing info Sandor!
Kindest regards
Cathy and Nina.

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