...and others with soy allergies. Do you use miso, and if so, what's it made of? I think I've heard of barley miso, but I've never paid close attention. A friend can't have soy, but misses miso a lot. Do you have any links or anything? Thanks in advance!
My miso has to be gluten-free and soy-free, so no barley here. I use Miso Master's chickpea miso or the two soy-free misos sold by South River: chickpea or adzuki. Both companies use a rice-fed koji and the varieties I buy are soy-free.
Chickpea tends to be lighter, like a white miso. Adzuki is darker, richer, like a red miso.
I'm about to go to bed, but I linked to South River last week. I just ordered their adzuki "tamari" (which is not really a tamari, containing neither gluten nor soy, but I expect it'll be tasty).
Organic Gourmet used to have oat misos, but I haven't seen those in years and wouldn't be able to buy them now.
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branchandroot
no subject
Date: 2007-01-29 05:18 am (UTC)Chickpea tends to be lighter, like a white miso. Adzuki is darker, richer, like a red miso.
I'm about to go to bed, but I linked to South River last week. I just ordered their adzuki "tamari" (which is not really a tamari, containing neither gluten nor soy, but I expect it'll be tasty).
Organic Gourmet used to have oat misos, but I haven't seen those in years and wouldn't be able to buy them now.
no subject
Date: 2007-01-29 05:37 am (UTC)