miso

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  • Clearspring Japanese Wakame 50g

    N$246.70

    Japanese Wakame 50g

    Known in Japan as fueru wakame or ‘expanding wakame’, the product contains nothing but top quality wakame. The flakes are made by a simple process where the wakame is blanched for a few seconds before being dried and packed.

    The wakame itself is cultivated on ropes and harvested in a renowned area of quality wakame production in Japan. The wakame spores are sown in June or July. Eight months or so later in March the microscopic spores have grown to become fronds anywhere between 1.3 and 2 meters in length, which are then harvested from their ropes.

    For delicious wakame in a second, try Clearspring Instant Wakame Flakes: the convenient way to add the delicious taste and nutrition of wakame sea vegetable to your food.

    Suggested use:

    They are delicious in miso and clear soups, add them at the end of cooking time to retain their delicate flavour and appearance. They are also a great addition to stir-fries and salads, in which case they should be soaked in lukewarm water for 2-3 minutes before using.

    Additional information:

    Warnings:

    Due to the nature of the product, this may contain a trace amount of fish and/or shellfish particles.

    Wakame is naturally rich in iodine. People sensitive to the effects of iodine are advised to seek medical advice before consuming this product.

    Ingredients: Dried Wakame sea vegetable (Undaria pinnatifida)

     

     

  • Clearspring Organic Japanese Barley Miso Pouch 300g

    N$231.40

    Organic Japanese Barley Miso Pouch

    Also known as Mugi Miso, it is the traditional miso of rural Japan. This superb miso is made by traditional methods and is fully aged in cedarwood kegs for 1 to 2 years.

    It adds a rich flavour and concentrated goodness to sauces, baked dishes, soups and beans. It also makes an outstanding miso soup.

    What is Miso?

    Miso is a traditional fermented Japanese staple food and seasoning made from different types of grains but mainly soya and a unique koji fermentation culture.

    During the 18 years Clearspring’s founder Christopher Dawson lived in Japan he became an expert on miso quality, and the Clearspring range is his selection of the finest traditionally made Japanese miso. All traditionally fermented Japanese miso is prepared by cooking the finest organically grown ingredients (whole soya beans and cereal grains) and combining them with a koji culture (grains or soya beans inoculated with Aspergillus oryzae mould spores) sea salt and water. Then naturally aged in cedarwood kegs over many months at ambient temperature the enzymes from the koji, along with naturally occurring yeasts and bacteria, gradually break down the complex grains and beans into readily digestible amino acids, fatty acids and simple sugars. The resulting miso has rich and complex flavours and an abundance of umami, the fifth taste.

    Suggested use:

    Miso is a very versatile seasoning and can be used to flavour soups, stews and bean dishes. Also delicious for gravies, dips, spreads and pickles. It makes wonderful dressing for salads, noodles, grains & beans, tofu, vegetable protein and grilled dishes.

    Ingredients: Whole soya beans* (36%), barley* (30%), sea salt, water.* organically grown

  • Clearspring Organic Japanese Brown Rice Miso 300g

    N$272.00

    Organic Japanese Brown Rice Miso

    This robust miso, Genmai Miso in Japanese, has been developed for maximum nutrition. Since it is made using whole soya beans and brown rice, it has a very wholefood nutritional profile.

    Depending on the region and climate where the miso is made, the skill and experience of the brewmaster judges when the miso has reached its optimum maturity. This can vary from 6 months during a hot summer period in certain prefecture to 18 months in colder regions.

    Enjoy this hearty miso year-round in sauces, spreads, baked dishes, soups and stews.

    Suggested use:

    Savoury and slightly sweet, this miso has a delicious, balanced taste that enhances beans, vegetable dishes, sauces, soups and stews.

    Ingredients: Whole soya beans* (47%), cultured brown rice* (33%), sea salt, water.*organically grown

  • Clearspring Organic Japanese Hatcho Miso 100% Soya 300g

    N$235.00

    Organic Japanese Hatcho Miso 100% Soya

    Revered for centuries as the most famous miso in Japan and celebrated as the miso supplied to the Emperor of Japan for over one hundred years, this pure soya bean miso is a powerhouse of concentrated nutrition, with twice as much protein than either long aged Brown Rice or Barley Miso. It is produced by miso craftmen of five centuries, using large seasoned cedarwood kegs to fully mature for up to 3 years. As a result, Hatcho miso is also considered the most effective.

    Dark and rich, this miso has a distinctive taste that can add an interesting new flavour to everyday cooking, especially soups, sauces and condiments.

    What is miso?

    Miso is a traditional fermented Japanese staple food and seasoning made from different types of grains but mainly soya and a unique koji fermentation culture.

    During the 18 years Clearspring’s founder Christopher Dawson lived in Japan he became an expert on miso quality, and the Clearspring range is his selection of the finest traditionally made Japanese miso. All traditionally fermented Japanese miso is prepared by cooking the finest organically grown ingredients (whole soya beans and cereal grains) and combining them with a koji culture (grains or soya beans inoculated with Aspergillus oryzae mould spores) sea salt and water. Then naturally aged in cedarwood kegs over many months at ambient temperature the enzymes from the koji, along with naturally occurring yeasts and bacteria, gradually break down the complex grains and beans into readily digestible amino acids, fatty acids and simple sugars. The resulting miso has rich and complex flavours and an abundance of umami, the fifth taste.

    Suggested use:

    Use instead of salt to enrich the flavour of soups, stews, beans, sauces and spreads. One teaspoon of Hatcho Miso will season about one cup of liquid. Dilute in a little cooking liquid then add towards the end of cooking. Avoid lengthy boiling to preserve the enzymatic properties of this unpasteurised miso.

    Ingredients: Cultured whole soya beans* (65%), water, sea salt, roasted barley flour*. *organically grown.

  • Clearspring Organic Japanese Sweet White Miso 250g

    N$210.65

    Organic Japanese Sweet White Miso

    Miso is a traditional fermented Japanese staple food and seasoning that has been long prized for its rich taste and concentrated goodness. Made from whole soya beans and a unique koji fermentation culture it is naturally aged in cedarwood kegs over many months at ambient temperatures. This slow fermentation results in a seasoning with rich and complex flavours and an abundance of umami (referred to as the fifth taste after sweet, sour, bitter and salt).

    Clearspring Sweet White Miso is a short-aged Kyoto style miso with a wonderful creamy richness and a slightly salty sweetness, traditionally made in small batches to maintain its special quality. It’s light colour may darken over time due to natural ageing but this does not alter its flavour.

    Sweet White Miso was historically reserved for the rich and royalty because it is made with lots of rice koji, which was very expensive at that time. However, now that rice is less expensive, Sweet White Miso can be enjoyed by everyone and every day.

    Try using a little in mashed potato instead of milk, or in creamy soups instead of cream. It is also perfect for party snack foods such as dips and salad dressings.

    Suggested use:

    Blend with oils and vinegars for savoury sauces and dressings or dilute with cooking liquid to enrich the flavour of soups and stews. Also delicious as an alternative to dairy ingredients in vegetable mashes.

    Ingredients: Cultured rice* (42%), water, soya beans* (21%), sea salt. *organically grown