Kosher Miso Paste and Cellophane Noodles?
- Melissa Feb 1, 2006 01:56 PM
I'm trying to cook from Levana's cookbook, but she lists ingredients that I can't seem to find with a hechsher. I found red miso paste, but not the brown hatcho miso paste that she lists- can I use it? Do you know where I can find the brown?
Also, cellophane noodles: can't find them anywhere!
Any advice is appreciated!
I have a suggestion: Contact the author directly, and ask her where she gets the wanted ingredients.
The CRC site refers to this as the EEI hechsher: The "everyone eats it" hechsher, meaning that if it is not supervised, then you can certify it for yourself by observing others around you using it.
I wouldn't buy linguini without a hechsher because most factory noodles are dried through heating. Noodles which might have been made with eggs, shrimp, chicken or pork could have been processed on the same equipment being used for the linguini or cellophane noodles.
"The modern process of heat-drying pasta may create a Kashrus concern, however, in situations where flavored noodles are produced. Some factories have been known to produce shrimp-flavored pasta, where non-Kosher shrimp is actually added to the pasta dough. In such cases, the equipment on which such pasta is dried becomes non-Kosher, and the Kosher status of any other pasta produced on the same equipment becomes compromised."
There is also the concern that those producing it wouldn't know when something they do makes something treif. There are also statements that Asian factories don't clean equipment between production runs as thoroughly as in the West, resulting in such problems as shrimp being found in cans of Mandarin oranges. It is also interesting to browse the ingredients of imported snacks with a native speaker. The ingredient list in English sometimes leave out an ingredient listed on the package in Chinese. That ingredient is sometimes one that would make the product treif.
Certainly, there are cooks who will insist on a hechsher for some ingredients but not be worried about cellophane noodles, sesame oil or soy sauce produced under unknown conditions. I am not one of them.