edenfoods.com Free Recipes Shop Online Special Offer August 2015
Edenews - Food and Fare
 
In The News

Organic Faces Growing Pains as Demand Outpaces Supply

Organic food sales have risen by double digits annually as the public consumes more fruits, vegetables, pastas, dairy and meats raised and grown without pesticides, genetic modification or antibiotics, among other stringent requirements.
Read More »

Consumer Labels

Right now, many of the processed foods available in our grocery stores probably include some genetically engineered ingredient.
Read More »

Junk Food at Checkout Aisles Promotes Overeating, Says CSPI Report

CSPI Calls on Non-Food Stores Like Bed Bath & Beyond to Drop Food at Checkout Entirely.
Read More »

Idaho “Ag-gag” Law Overturned, Ruled Unconstitutional in Federal Court

District Court Rules Anti-Whistleblower Law Violates U.S. Constitution.
Read More »

Recommended

The Seed Garden by Jared Zystro and Micaela Colley


Inspiration


Connect

Facebook Twitter Pinterest Instagram

True Soy Sauce is Regal in Cooking
or as a Condiment

Returning Portuguese merchantmen of the 1500s and Dutch traders of the 1600s brought fermented soy sauces from Asia to Europe. They were quickly appreciated as remarkable concoctions and enthusiastically received by Europe’s nobility. Japanese soy sauce graced the table of Louis XIV of France during the 1600s. The story of the day was the king had a secret cooking ingredient that came from the other side of the world, fermented in huge wooden casks for two years. Arne Thurnberg, a Swedish doctor and botanist of the 1700s, in his book Travels In Japan wrote a description of soy sauce processing indicating his preference for Japanese shoyu soy sauces over the Chinese varieties. He named the sauce ‘soya’ or ‘soya bean sauce.’

The reputation of Japanese shoyu soy sauce in culinary circles focuses on versatility and its incredibly delicious seasoning effects. Shoyu's esteem has continued to expand since the 16th century, only recently hampered by unseemly imitations.

Today, genuine soy sauces like those prized by yesteryear’s royalty are rare, and Eden Foods is a rare source of them. 99% of commercial soy sauce is assembled using hexane extracted GMO soy isolate, refined sugar, refined salt, caramel color, GMO derived enzymes, and additional toxic additives. They are made using speedy methods and temperature regulated fermentation. Many are not fermented at all, but made in a single day using hydrochloric acid to hydrolyze soy protein, caramel color, and test tube chemical flavorings. These are known as synthetic or fake soy sauce in Japan. In the Western world they are far and away the most common and most folks have never experienced the wondrous joys of shoyu.

EDEN soy sauces are transcendental in both subtle and profound qualities, traditionally made of the finest ingredients using very old, artisan skills. The flavor and efficacy of real shoyu cannot even be approximated in modern, chemically made artificial soy sauces. Such pleasing characteristics can only develop through long fermentation, overseen by competent brewmasters.

Small Details Make Big DifferencesShoyu with Grated Radish

EDEN soy sauces carry forward know-how developed centuries ago. They are made by brewmasters, heirs of the skilled arts of koji fermentation handed down through generations.

EDEN Shoyu is made from koji Aspergillus oryzae inoculated whole soybeans and wheat, pure water, and fine sea salt. It is skillfully tended and aged in cedar casks through two seasonal cycles at natural, ambient temperatures in the same manner used for over 500 years.

The most noticeable quality of fine shoyu is not its own flavor, but rather its unique ability to combine with, harmonize, and enhance the flavor of other foods. Remarkably, it does the same inside our bodies, balancing chemistry for optimum enjoyment of life. The complex chemical makeup of shoyu gives it an extraordinary rich and useful flavor. It also has an irresistible aroma that contributes to the appeal and enjoyment of foods it graces. Such noble qualities only manifest through long-term traditional fermentation.

All EDEN Shoyu has been tested for the presence of gluten by a high quality, third-party, independent laboratory. Even though wheat is an initial ingredient, tests confirm that no gluten is present, even at less than 10 ppm. The international Codex Alimentarius food standards, FDA, the U.S. food industry, and Canada use a target threshold of less than 20 ppm for making the Gluten Free claim. However, the FDA prohibits Gluten Free labeling where wheat is an original ingredient, even if no gluten is present in the food. In the fermentation process all of the gluten is transformed into simple components that are not at all an issue for those intolerant of gluten. We believe that the Eden test results are achieved through traditional long-term fermentation that completely break down the offending gluten proteins into their amino acid components.

EDEN Tamari is crafted in the same manner as EDEN Shoyu, but without the mellowing wheat being added. Originally, tamari was the thick liquid that pooled on top of casks of fermenting hacho (soybean) miso. The English translation of the Japanese word tamari is ‘puddle.’ Today, tamari is specifically brewed as a sauce. Because only soybeans are used, tamari’s flavor is reminiscent of miso and more pronounced than that of shoyu, with a thicker consistency and deeper color. This robust seasoning and condiment is best for longer cooking and commercial food production where bolder flavor is desired. Its American popularity has mainly risen from those seeking to avoid the gluten of wheat.

EDEN Ponzu, a five flavor sauce, is a traditional dipping soy sauce for whole grain pasta, noodles, vegetables, tofu, fried food, and seafood. It is deserving of its high repute and splendid as a salad dressing ingredient and marinade, with a delightful flavor that is a medley of sweet, sour, tangy, salty, and savory from shoyu soy sauce, rice vinegar, mirin, barley malt, and two types of Japanese citrus, yuzu and sudachi, similar to lemon and lime. It adds sparkling flavor to food and brightens up any dish.

Non-GMO VerifiedSoy Bean Farm

All EDEN imported shoyu, tamari, and U.S.A. domestic tamari are made from U.S.A. family farm grown non-GMO soybeans and are verified as compliant with the Non-GMO Project Standard. Eden Foods has been doing everything necessary to avoid genetically modified organisms since 1993.

EDEN Shoyu and Tamari are bottled in 10 oz. dark amber glass to protect their color, bouquet, and nutrient rich character. The bottles have a functional dispenser cap that delivers ‘drops’ or ‘pours’ as desired, and are refillable. EDEN Shoyu and Tamari 20 oz. soy sauces and 6.75 oz. (200mL) Ponzu are bottled in clear glass. EDEN soy sauces are free of refined sugar, artificial colorings or chemical additives, and are the finest there are.



Special - 20% Off - Website StoreSpecial Offer Products

  Take 20% off EDEN Shoyu, Tamari & Ponzu Sauce. Includes 10oz and 20oz Shoyu and Tamari Soy Sauces, 5 Gallon Shoyu, and 6.75oz Ponzu Sauce. Includes Cases. Enter the coupon code SHOYU15 when prompted during checkout. You are welcome to extend this offer to friends and family.

Offer expires October 31, 2015.




Spelt Udon & Vegetable Stir Fry

Serves 5 | Prep Time 15 mins | Cook Time 10 mins

Spelt Udon & Vegetable Stir Fry

Ingredients

• 8 ounces EDEN Spelt Udon, 1 package or any EDEN Udon
• 2 Tbsp EDEN Toasted Sesame Oil
• 1 tsp EDEN Hot Pepper Sesame Oil
• 3 cloves garlic, minced
• ½ cup EDEN Sliced Shiitake Mushrooms, boiled 4 minutes in ½ cup water, reserve cooking liquid
• 4 ounces button mushrooms, stems removed, quartered, or baby portabella
• 2 Tbsp EDEN Shoyu Soy Sauce
• 8 baby carrots, blanched 2 minutes, quartered
• 1 cup broccoli florets, blanced 1 minute, rinse under cold water to keep color bright
• ½ cup snow peas or snap peas, stems removed, blanched 20 seconds, rinse under cold water

Directions

Cook the udon as package directs, rinse in a colander and drain.

Heat the oils in a large skillet and sauté the garlic 1 minute. Add the shiitake slices, button mushrooms and half of the shoyu. Stir fry, moving constantly, for 4 to 5 minutes until the mushrooms are browned. If the mushrooms stick to the bottom of the skillet, add a couple tablespoons of the shiitake cooking water. Add the udon and the remaining shoyu. Mix well to coat the udon with shoyu and the mushroom juices. Toss constantly until hot, about 3 to 4 minutes. Mix in the blanched carrots, broccoli and snow or snap peas. Stir fry several more seconds and serve.

Nutritional Information

Per serving: 257 calories, 7g fat (22% calories from fat), 11g protein, 44g carbohydrate, 8g fiber, 0mg cholesterol, 508mg sodium



Special Offer Products

Photo Credit: GASAN

Visit their Facebook page here.

 
       
  ©2015 Eden Foods Subscribe Contact Us Privacy Policy