Sora Farm

Tag: miso

  • Miso soup and miso dressing

    Since one of our customers asked us for the recipe of miso soup and miso dressing, we are posting here: How to make miso soup (2 servings): Good quality miso is full of umami and water is enough for soup base. If you prefer, you can use dashi (soup stock) in place of water, for

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  • Sora Farm Newsletter-Vol. 35

    Announcement: We are going to have farm gate sale between 10am and 1 pm every Wednesday starting this week (May 28th). Thank you to those of you who came for pre-order pickup last Wednesday. Building a farm stand is still on our wish list but, for now, we will do what we can. We encourage

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  • Sora Farm Newsletter-Vol. 24

    New season has begun! Even though eagles are often visiting us, we can’t keep our eyes on sora (the sky). So far, mustard, spinach, komatsuna and snap peas were seeded outside, first batch of lettuce seedlings were planted, and next batch of lettuce is in our propagation house.  In this week we plan to seed

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  • Sora Farm Newsletter-Vol. 23

    Spring has arrived and we are back on the island! We enjoyed our trip but we are happy to be back. We came back last Friday and Kenji has been feeding and reviving his sourdough starter since. He did a trial bake yesterday and it was a success! We will be at AGI market this

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  • Sora Farm Newsletter-Vol. 22

    Last Friday, we visited two miso factories who keep the same production method since 400 years ago in Okazaki, Aichi. They are Maruya and Kakukyu. The miso they make is called Haccho miso, which is made with soybeans, salt and water only. To make haccho miso, soybeans are steamed and formed into fist-size balls, inoculated

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