Brown Rice Miso – Clearspring Organic
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.
Reduced Salt Miso – Clearspring Organic
Clearspring Organic Reduced Salt Brown Rice Miso offers a milder, umami-rich flavour while still delivering the deep, authentic taste of traditional miso. This versatile miso is perfect for making authentic Japanese miso soup, or for seasoning and enriching stews, casseroles, sauces, and salad dressings. Dissolve it in a little water and add towards the end of cooking for a deliciously savoury boost.
White Miso – Clearspring Organic
Our Organic White Miso is made to an old family recipe in Japan’s Nagano prefecture and offers a delicious balance of savoury and sweetness whilst still packing an umami punch. Use to make an authentic Japanese miso soup and to enrich the flavour of stews and sauces, or in dressings and even as a glaze.