Page 6 RAIN November 1976 in most grains; the use of only small amounts of miso together with rice, bread, noodles or other grain preparations can boost the available protein by as much as 30 to 40 percent. One of the few vegetarian sources of essential vitamin 812. miso is also rich in enzymes and lactic acid bacteria-the same as found in yogurt-which play a vital role in aiding digestion. And it can serve as the key to low-fat cookery, replacing the need in Western cookery for oils and fats which are generally employed to soften salt's sharpness-as in dressings and meat. dishes. Low in calories and cost, miso is a traditional, natural food considered by many Japanese to promote long life and good health. Easy to use, it can be stored almost indefinitely at room temperature without refrigeratiqn. Perhaps more important, the use of miso allows each of us to do our small part in making better use of the earth's limited food reso1Jrces by enjoying soy and grain proteins directly, thereby avoiding the colossal and tragic waste involved in the Western pattern of feeding these proteins to livestock. from "What Is Miso?" MAKING IT Traditional tofu shops in Japan-like so many operations there-are a perfect example of small-scale, neighborhoodbased cottage industry. The process is relatively simple, requiring a minimum capital investment, and, as the new tofu shops·springing up in American communities will attest, the market is growing daily as we switch from our meat-centered diet to "eating high and lightly" (see RAIN, January 1976). Bill and Akiko have been amazed and pleased at the increasing level of interest in miso and tofu-making. At the New Ages Foods Study Center, they have a list of existing shops and can send you to orre near your area for ad':'ice and ideas. They, have also prepared technical manuals for setting up facilities and sell materials such as the pressing boxes, tofu solidifier, miso starter and other equipment for home or commercial use. Write them for a complete price list. Want to make your own? Here's a simplified recipe. Read The Book of Tofu for mote detailed directions as well as ideas . for using it. The Learning Tree, Box 620, Occidental, CA 95465, makes a nice little kit with' a pine pressing box which they sell for $11.95 ($7.77 wholesale). Homemade Tofu 1-1/2 cups dry soybeans, washed, soaked in 6 cups water for 10 hours, rinsed and drained 16 cups water, approximately 1-3/4 to 2-1/4 teaspoons granular nigari (bittern) or Epsom salts; or 1/4 cup lemon juice or vinegar. Prepare in advance: Set a colander into a large pot and line colander with a moistened coarse-weave dis~cloth or sack. Line a 2-quart strainer or perforated box with a moistened fine-weave cotton cloth. ' Begin heating 7-112 cups water in a large pot. Combine onehalf the soaked soybeans with 2 cups water in a blender and . puree for 3 minutes; add puree to heating water. Puree and and aqd remaining beans in same way. Stirring constantly, bring contents of pot just to a boil, then pour into cloth-lined colander or sack. Gather corners of cloth, twist closed, and press firmly with the base of a jar to extract soymilk. Now mix the pulp (okara or unohana) in sack with 3 cups water, re-press 'and set aside pulp in sack for use in other recipes. Return both pressings of soymilk to cooking pot and, stirring constantly, bring to a boil; simmer for 5 minute.s. Dissolve nigari or other solidifier in 1 cup water, then stir mixture very slowly into hot soymilk. Cover and allow to stand for 3 minutes, or until milk has separated into soft white curds and pale yellow liquid whey. Gently press a small fine-mesh strainer into pot and allow several cups whey to collect in it. Ladle out all of this whey and reserve for use in soup stocks. Ladle curds into cloth~lined 2-quart strainer or perforated box and press beneath a lid with a 1-pound weight for 15 minutes. Place finished tofu in a container of cold water for 3 minutes, cut into portions and chill. Serve toppeq with a sprinkling of shoyu and, if desired, grated gingerroot, crushed garlic or minced leeks. Illustrated det~ils of this process are given in The Book of Tofu. Firm, Chinese-style tofu is made by simply increasing the pressing weight to 4 pounds. Deep-fried, frozen or grilled tofu are prepared using thi's firm tofu as the basic ingredient.
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