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Wanigan Introduces.....Ohsawa Nama Shoyu

Saturday 5th February 2011

Wanigan Introduces.....Ohsawa Nama Shoyu

What is so special about Ohsawa Nama Shoyu?

In Japanese, nama means raw (or unpasteurized) and shoyu means soy sauce. I've often read this product described as the 'champagne of soy sauces'.

Though the product is heated well above the raw-allowed 115°F, it is still used by many raw foodists because it contains living enzymes. The Ohsawa brand Nama Shoyu is fermented, or cultured, in the traditional way, in wooden barrels under the sun. The label boasts "living enzymes and beneficial organisms".


All that aside...it has a wonderful rich and full-bodied flavour...it's a really tasty soy sauce.


Products to think about...now found at Wanigan.com
Ohsawa Nama Shoyu - What more can I say except that it is really good in marinades, dipping sauces (for lettuce wraps and nori rolls), salad dressings, raw soup stock any anywhere else you'd use soy sauce. (found in the'raw foods' aisle at Wanigan.com)

Raw Sushi Nori - great for sushi and snacks! This product is vegan with no artificial colours, flavours or preservatives. As well, it is not genetically engineered or irradiated! What else can you ask for. :) (found in the 'raw foods' aisle at Wanigan.com)

Lundberg organic sushi rice - Akitakomachi is a classic Japanese short grain rice grown especially for Sushi rice. It is truly superb in traditional Sushi rolls, salads, and other Asian dishes. (found in the 'rice, flour & grains' aisle at Wanigan.com)


Eden Brown Rice Vinegar - Organic Brown Rice Vinegar is a refreshing and versatile seasoning. It is full bodied without the sharpness usually associated with vinegar. In cooking, brown rice vinegar helps to balance salt and adds interest by providing a stimulating contrast of flavors. Use it as you would any other fine vinegar. It is an excellent condiment sprinkled over vegetables. Excellent on salads. (found in the 'oil, vinegar & salad dressing' aisle at Wanigan.com)

Fun fact: Did you know that Lundberg family farms completed installation of 1,690 solar panels atop its 37,558 square-foot warehouse on its farm in Richvale, north of Sacramento, CA. The panels are expected to produce 500,000 kWh of green electricity, well above what's needed to power the building. Combined with 584,000 kWh of green power producing solar panels elsewhere on the farm, Lundberg Family Farms now generates 20% of the electricity it consumes from solar energy, and purchases renewable energy credits to offset the rest.



Enjoy,

sharon@wanigan.com

Maki Garden Rolls
If you don't have a sushi mat to use for rolling, wax paper or a clean kitchen towel works too.
Ingredient List

Makes 3 uncut rolls, 24 pieces total
Sushi Rice
1 1/2 cups short-grain white rice
1 Tbs. sake
2 1/2 Tbs. rice vinegar
1 1/2 tsp. sugar
3/4 tsp. coarse salt

Filling
2/3 cup low-sodium vegetable broth
3 Tbs. low-sodium soy sauce
1 Tbs. mirin
12 green beans, trimmed
1 small carrot, cut into matchsticks
10 shiitake mushroom caps
3 sheets nori seaweed
3 tsp. toasted sesame seeds
1 cup daikon radish sprouts
Directions

To make Sushi Rice: Rinse rice under cold water. Bring rice, 1 2/3 cups water, and sake to a boil in saucepan. Reduce heat to low, cover, and simmer 10 minutes. Let rest 10 minutes off heat.
Whisk together vinegar, sugar, and salt in bowl. Transfer rice to large bowl, and drizzle half of vinegar mixture over rice, while cutting through it with wooden spoon. Continue adding until all vinegar is absorbed. Cover with damp cloth, and cool.
To make Filling: Bring broth, soy sauce, and mirin to a boil in skillet. Add green beans and carrot, cover, and simmer 6 minutes. Transfer to plate with slotted spoon. Add mushrooms to remaining liquid, and bring to a simmer. Cover, and simmer 4 minutes, turning once. Cool, and cut into thin strips.
Place 1 nori sheet shiny-side down on sushi mat. Spread one-third Sushi Rice over nori, leaving 1-inch border at top edge. Sprinkle with 1 tsp. sesame seeds. Arrange green beans, carrot, mushrooms, and sprouts in order below center line of rice. Dampen top edge of nori with water; roll up from bottom. Seal with top edge. Repeat with remaining nori, rice, sesame seeds, and vegetables. Cut each roll into 8 slices.
Nutritional Information

Per 6-PIECE SERVING: Calories: 275, Protein: 6g, Total fat: 2g, Saturated fat: 0.5g, Carbs: 57g, Cholesterol: mg, Sodium: 530mg, Fiber: 4g, Sugars: 4g


Source:Vegetarian Times

Raw Sushi - (on a personal note, I've made raw sushi and it is really amazing how a root vegetable like parsnip can simulate the rice texture so well.)
The Perfect "Rice"
1 and 3/4 cups peeled fresh parsnips
3 tbs. macadamia nuts
3 tbs. pine nuts
1 tbs. flax or hemp seed oil
1 1/2 tbs. agave nectar
2 tbs. lemon juice
1-2 pinches Celtic sea salt
1 tbs. raw soy sauce or south river miso

Process in the food processor until rice-like. Set aside.

Marinated Veggies for Sushi
1 medium carrot, peeled and cut into 1/4-inch-by-3-inch matchsticks
1 red bell pepper, cut into 1/4-inch-by-3-inch matchsticks
1 stalk celery, strings removed, cut into 1/4-inch-by-3-inch matchsticks
1 scallion, white and pale-green parts, cut into 1/4-inch-by-3-inch matchsticks
1 cucumber cut into 1/4-inch-by-3-inch matchsticks
1 yellow zucchini cut into 1/4-inch-by-3-inch matchsticks
Marinate everything for 1-2 hrs. in
3 tbs. sesame oil
1 tbs. black sesame seeds
1 tbs. raw soy sauce or 2 pinches of salt
2 tbs. lemon juice

Keep in the fridge until read to use.

Extras
1 avocado julienned
1/2 cup sprouts (ginger sprouts are yummy, alfalfa sprouts, sunflower sprouts, etc..)

Wasabi
Combine fresh mustard green juice with fresh horseradish puree

10 Steps to Making Sushi
Step 1: Take a sheet of nori and place it onto a clean smooth surface.
Step 2: Spread 2-3 tbs. of the rice mixture on to 1/4th of the nori sheet.
Step 3: Make a little indent and put 1-2 tbs. of the marinated veggies on top.
Step 4: Top that with a few pieces of the julienned avocado.
Step 5: Take 2 pinches of the sprouts and place it on the avocado and the rice.
Step 6: Get a mini spray bottle or a pastry brush with a bit of water with a pinch of sea salt, and brush the top part of the sushi.
Step 7: Roll it up! You can roll the sushi with a sushi mat or use your fingers. I like to use my fingers. Use your thumbs and fingers and roll it up, when rolling, tighten the roll everytime.
Step 8: Let the roll sit for 5 minutes before cutting.
Step 9: Using a serrated knife cut the nori roll into 5-6 equal parts. Use a see-saw motion with a serrated knife to make it a perfect smooth cut.
Step 10: Place nori rolls on a platter and garnish with garlic chives, edible flowers, sesame seeds. Serve with freshly grated wasabi and raw soy sauce.


source:
Raw sushi recipe

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