Removing the plastic tray in each pack will eliminate almost five million single-use plastic trays each year, which is the equivalent of 17.5 tonnes of plastic waste. To help you visualise what that might look like, that’s about 120 tennis courts lined with plastic trays.
Alongside going plastic trayless, there is more good news. The outer pack of our Seaveg Crispies Multipack is now made from a recyclable paper-based material. We’ve also given the range a slight design refresh. The different flavours in the range, including Organic Original, Chilli, Ginger and Turmeric will now be easier to spot with a stronger, bolder and more colourful pack design.
What hasn’t changed are the delicious recipes, great taste and all the benefits of our Seaveg Crispies range, which includes being organic, plant-based, gluten free, high in fibre, low calorie, MSG free and free from all artificial ingredients. The slimmer packs are now even easier to add to packed lunches for the whole family, pop a few packs in your handbag for on-the-go snacking, or even as a garnish for rice and salad dishes.
We use only organic certified nori for our Seaveg Crispies™, which are grown in the luscious clear water off the coast of Korea. This is important to us because you can be assured that the natural environment within those waters is protected.
Read our interview with Alison Muirhead from the Soil Association who tells us the difference between Organic and non-Organic seaweed.
Thank you for your patience while we worked hard to make this important packaging change!
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The Soil Association is the UK’s oldest certifier – last year was our 50th year of certifying! We offer a range of organic and sustainable certification schemes across food, farming, forestry, beauty & wellbeing, fashion & textiles and catering. The Soil Association is also a charity that campaigns to transform the way we eat, farm and care for our natural world – the certification side of the business also part funds the charity! I work on the food and drink side of the certification business and focus on organic online and organic aquaculture.
There are differences between organic and non-organic seaweed. There are no artificial fertilisers used to start the seaweed seedlings off, organic seaweed can only use naturally derived fertilisers and then only use natural nutrients that are available in the marine environment. There are also rules around where the seaweed farms can be sited (away from pollutants) and how much seaweed can be gathered if it’s wild harvested. There’s a big emphasis on protecting the marine environment and promoting biodiversity in organic standards.
Seaweed can be cultivated or wild harvested, so it’s quite a unique product! It’s similar to other farmed products, in that we visit the site and processing facilities, but it’s unusual as it spans farming, wild harvesting and aquaculture.
In terms of the certification, it’s just the same! We have to ensure that all the links in the chains are properly inspected and certified, from the farmer, to the processor of the products and also anyone storing or distributing the products. When you see the Soil Association symbol on a packet, you can be assured that all ingredients have been inspected to ensure that businesses are wholly organic.
Seaweed is usually either grown on ropes out at sea or wild harvested (native seaweeds that wash up on the shore). It can be grown all over the world, but some countries produce more than others.
We visit the site that the seaweed is grown/harvested once a year (if grown in the UK) or make sure that we’re working with properly accredited certification partners and have many checks in place to make sure that every link in the chain is properly inspected.
Soil Association ensures that any product we certify has an equivalent certification in its country of origin. This is essential to make sure the Soil Association logo delivers quality and trust.
Organic seaweed is pretty easy to find in supermarkets, independent retailers and online now, which is brilliant!
Taste is a bit subjective, but a lot of thought and care is put into choosing an organic seaweed site and processing of the seaweed is kept to a minimum, with all processing adhering to strict organic guidelines. This often translates to a delicious, high-quality product!
Seaweed is an easy swap, whether its snacking or seasoning, it adds a delicious umami note and is a very easy way to add in nutrition.
It’s not easy to achieve organic certification with the Soil Association. Standards are stringent and it takes a very committed company to see the process through – but we also believe that there are great benefits. Customers recognise the quality and the environmental benefits.
Alison Muirhead Business Development Manager at the Soil Association Certification, the UK’s biggest organic certifier
More information: Soil Association
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This year we celebrate our 30th anniversary. Your support has been pivotal in helping us reach this major milestone. We wanted to take this opportunity, reflecting on 30 years since Clearspring was founded, to say a big thank you to everyone!
Thank you to the fantastic Clearspring team, the dedicated organic and Demeter certified farmers and artisan food producers, the committed wholesalers and retailers who stock our products, and the loyal individuals who choose to add Clearspring to their shopping baskets every day.
Clearspring was set up as more than just a business, but one with a real mission.
Our products make a valuable contribution to sustainable agriculture by supporting organic farmers, artisan food producers and a plant-based diet.
Our passion is to show you just how delicious and abundant an organic and plant-based diet can be - not only how it tastes, but also how it keeps us healthy and thriving. Through enriching the soil and caring for the eco-system, we are protecting the world that we pass on to our children.
Clearspring is a family business and since 1993 we have been committed to pioneering authentic Japanese specialities and organic fine foods. We are proud to bring you our award-winning ranges that are enjoyed around the world.
From the humble beginnings of Japanese miso soup to over 300 organic products today, our premium quality ranges continue to grow. We are continuously inspired to bring diversity, innovation and the ‘art of wellness’ through food to our offering.
Our products are made without the use of any artificial additives or refined sugars.
All our products have a distinctive flavour, made to authentic timeless recipes and by traditional methods. We believe in the intrinsic value of our core ingredients and promise to always maintain the integrity of our mission:
to PROVIDE globally sourced, high quality organic foods made to local, traditional recipes for everybody’s enjoyment and health.
We are committed to PROTECTING the eco-system and the world we live in.
By PROMOTING traditional foods made with wholesome ingredients and a plant-based diet, we are supporting organic and regenerative agriculture as well as sustainable living that is in harmony with nature.
We love what we do and invite you to discover the great taste of Clearspring. Join us on our journey and be a part of paving the way to better health for people and planet.
Christopher, Maria and The Clearspring Team x
“In 1972, as a young law student in New Zealand, I began to question the changing face of agriculture with its endless deforestation, monoculture and the mass production of cheaper quality food, presenting potential dangers for future generations. This was the beginning of a journey that has already spanned five decades, bringing us from 1993 to the Clearspring of today, and our uniquely diverse range of organic and sustainably-produced foods that are enjoyed throughout the world. I am lucky to have my own children’s involvement in building Clearspring for the future, and together we continue to work and play to convert an acre of land back to ORGANIC each day.”
Christopher Dawson
Founder & CEO
After a couple of years in development and innumerable hours perfecting the recipes, we are very excited to finally announce the addition of two new organic Japanese Brown Rice Cracker flavours to our award-winning snacks range: Black Pepper & Tamari and Green Nori & Tamari.
The Organic Black Pepper & Tamari is perfectly balanced with tamari, a little kick from the black pepper and a hint of black sesame seeds.
The Organic Green Nori & Tamari is enhanced with the umami found in tamari, the unique taste of green nori, one of the most popular sea vegetables, and an added hint of black sesame seeds.
Our Organic Japanese Brown Rice Crackers do set themselves apart from the crowd. Most Japanese and Asian rice crackers are made using white rice and usually contain fish stock, added sugar and MSG. Clearspring’s are not only packed full of flavour, but are made using the finest quality organic wholegrain brown rice, are gluten free, vegan, MSG-free, a source of fibre and non-GMO.
True to Clearspring’s ethos, our Organic Japanese Brown Rice Crackers are made by a third-generation family producer in Japan’s Hyogo prefecture, where they have been perfecting the art of rice cracker production since 1952. They are truly artisanal in their approach, employing traditional methods and expertise to ensure each batch is perfectly baked. They have since become well-known as a 100% Organic Brown Rice Cracker producer and were inspired by the philosophy of the macrobiotic diet in 1961.
So, if you’re looking for a wholesome, flavour-filled food that is organic, plant-based and perfect for any occasion, pick up a pack of our Organic Japanese Brown Rice Crackers!
If you haven’t already, we’ve also got our original Organic Japanese Whole Sesame and Black Sesame flavours to choose from too!
]]>The Nourish Awards are one of the UK’s leading and most prestigious awards for the food and drink sector with the focus on nutrition and healthy alternatives. It is known for having the toughest entry criteria - with most categories requiring entries to be made without gluten, contain little or no sugar and use clean ingredients free from artificial additives.
Clearspring’s Instant Miso Soup - Creamy Sesame is organic, gluten free, vegan and made using 100% natural ingredients - including kombu and wakame sea vegetables. Each pack contains 4 easy-to-use sachets that are very simple to prepare; just add hot water. Each sachet of soup is a source of protein, whilst being just 38 calories per serving. You can enjoy it just as it is or personalised with your choice of ingredients including silken tofu or vegetables.
Discover our complete range of Instant Miso Soups including Organic Ginger & Turmeric and Hot & Spicy.
]]>With a diverse range of 17, including Organic Extra Virgin Olive Oil, Rapeseed, Avocado and Walnut Oil, we thought we would share with you what we think is important when considering a good oil.
There is one key difference between extra virgin and virgin olive oil: acidity level. If the oil has an acidity level less than or equal to 0.8%, it is classified as extra virgin. If the oil has an acidity level between 0.8% and 2%, it is graded as virgin. Any olive oil with an acidity level above this is falls into the more conventional olive oil varieties.
Extra Virgin is considered the highest standard for olive oil because it has fewer impurities, has a fruitier flavour and retains more of its nutritional value. As the acidity level increases, the oil tends to lose more of its flavour and nutritional properties.
With Clearspring, you get an organic, cold-extracted superior quality extra virgin olive oil from Italy, which is considered the home of the finest olive oils in the world.
There are two main methods by which oil is extracted: hot and cold pressing. As the name suggests, hot pressing is when heat and even additional chemicals are used to extract the oil, and cold pressing is when the raw product is pressed without any external heat being applied.
Hot pressing is used to make conventional, mass market oils, because the process is quicker, cheaper and can produce more oil. Cold pressing is simply pressing the nut and seed ingredients without external sources of heat or chemicals applied to the process. The latter allows the oil to retain more of its flavour and nutritional value creating a higher quality product.
Once the oil is extracted from the raw ingredient, it needs to be further processed to remove any residual particles that might be left from pressing, also known as “degumming”. Oils will fall into two categories at this stage: refined and unrefined. Like the pressing process, heat is one of the key elements which defines the method. Refined oils are subjected to heat pressure at this stage. This again, is a mass market method which is quicker and cheaper. The oil may also undergo further processes dependent on who it is aimed at. These processes include neutralisation, discolouration, winterisation, bleaching and deodorisation. Each of these processes stabilises the oil further at the expense of extracting nutrients such as fatty acids, proteins and carbohydrates. Such refinement allows the product to become more uniform in taste, clearer and more visually attractive and less reactive to oxidation and light. In some cases, soap is created as a side product.
Unrefined oil is processed much more gently using filters rather than heat after extraction. Like cold pressing, this helps the oil retain its flavour and nutritional properties, which would otherwise be degraded with the application of external heat.
When choosing an oil, it is important to know what the maximum temperature is at which it should be heated. Oils will naturally denature upon contact with heat. This can lead to carcinogenic compounds being created.
Cooking will inevitably subject the oil to heat. It is therefore important to choose a suitable oil to match your type of cooking. Oils with a lower heat tolerance or “smoke point” are oftentimes ideal for sautéing, in dressings or for cold use which add a delicious depth of flavour to dishes, such as Clearspring’s Organic Rapeseed Oil which has a smoke point for 100 degrees Celsius and our Walnut Oil which should not be heated.
If you plan to cook at high temperatures, e.g. deep or shallow frying, an oil such as our Organic Olive Oil or Sunflower Frying Oil is perfect. Both can be used for cooking at a maximum 190 degrees Celsius.
We have created a helpful Smoking Point guide which shows the maximum temperature our oils should be heated to, to ensure you can still enjoy as much of their flavour and nutritional values.
ORGANIC OIL | OMEGA 3 content (g per 100 ml) |
OMEGA 3 claim | VITAMIN E content (mg per 100 ml) |
VITAMIN E claim | MAXIMUM HEATING TEMPERATURE |
ARGAN | 0 | 12 | High in Vitamin E | Do not heat | |
AVOCADO | 0 | 190ºC | |||
FLAX | 49 | High in Omega 3 Fatty Acid | 0 | Do not heat | |
HAZELNUT | 1 | 18 | High in Vitamin E | 180ºC | |
HEMP | 17 | High in Omega 3 Fatty Acid | 21 | High in Vitamin E | Do not heat |
ITALIAN EXTRA VIRGIN OLIVE | 1 | 18 | High in Vitamin E | 190ºC | |
RAPESEED | 6 | High in Omega 3 Fatty Acid | 23 | High in Vitamin E | 100ºC |
SAFFLOWER | 0 | 37 | High in Vitamin E | 100ºC | |
SESAME | 0 | 0 | 180ºC | ||
SOYA | 5 | High in Omega 3 Fatty Acid | 9 | High in Vitamin E | 100ºC |
STYRIAN PUMPKIN SEED | 0 | 18 | High in Vitamin E | 100ºC | |
SUNFLOWER | 0 | 46 | High in Vitamin E | 100ºC | |
SUNFLOWER FRYING | 0 | 38 | High in Vitamin E | 190ºC | |
TOASTED SESAME | 0 | 0 | 180ºC | ||
TUNISIAN EXTRA VIRGIN OLIVE | 0 | 190ºC | |||
WALNUT | 10 | High in Omega 3 Fatty Acid | 0 | Do not heat |
Put simply, organic food is produced using very rigorous standards. Those standards are put in place to ensure that when food is produced every part of the process is carefully managed to ensure that the soil is nourished, the eco-system is preserved, and people are protected. This includes measures such as:
All these measures mean cleaner, healthier and more nourished soils, which in turn means cleaner water (reducing the risk of contamination from pesticides and chemicals), cleaner air (healthy soil can better absorb carbon) and ultimately, delicious, nutrient rich products.
As advocates for delicious, premium quality, sustainably produced foods, you will not be surprised that all our oils are cold pressed, unrefined and organic. We believe that food should not just taste great, but also provide as much nutritional value as possible.
We hope you found this brief guide to choosing a good cooking oil helpful. Discover our full range of cooking oils and some of the delicious recipes you can create using them.
]]>Clearspring has offered a range of Japanese Sea Vegetables including Sushi Nori, Wakame and Arame right from its start in 1993.
We recently expanded our range with the launch of a new Organic Atlantic range including Agar Flakes, Dulse, Sea Salad and Sea Spaghetti. The entire range is sustainably farmed in the Atlantic Ocean, supplied by a family business and comes in innovative, 100% sustainable packaging which features a home compostable inner pouch.
Some of you might already be familiar with our sea vegetable range. For those who are not we thought we would put together a brief blog and introduce you to our full range.
We are confident they will liven up your mealtimes. So, whether you are looking to perfect your Japanese and Asian cuisines or just to add a delicious, umami flavour to your everyday meals, keep on reading!
Nori (Pyropia yezoensis) is the most well-known of the sea vegetables. It is an edible seaweed which is popularly used in Japanese cooking, especially sushi, onigiri (rice balls) and even as a snack.
Originally gathered wild, nori has been cultivated in Japan for over 300 years. Nets made of woven rope impregnated with nori spores are suspended each year between long bamboo poles set deep into the calm, shallow bays. The height of each net is carefully fixed so that it remains above the water level during low tide, giving the growing nori maximum sunlight, but below the water level, so the plants receive a regular washing, at high tide.
During the colder months, the delicate nori plants will grow until they cover the entire net. In late winter they are harvested and brought ashore, where they are washed, cut, made into thin sheets, and dried.
Clearspring’s range features several nori products from Kyushu in Japan, which includes Toasted Sushi Nori and Toasted Nori Strips, both of which are ready to use. We also have untoasted Nori sheets which require a brief toasting over a gas flame or electric burner until the nori sheet turns a vibrant green. It is then ready to be used to make sushi rolls or to cut with scissors into quarters and used for wrapping rice balls. You can even cut them into thin strips and use the nori as a tasty garnish for grains, noodles, soups, and salads.
If you are looking for an instant way to add the delicious taste of nori to your dishes, then try our Japanese Green Nori Sprinkle (Aonori). It is made from a different variety to the nori sheets and called Ulva pertusa. Rather than sheets, the green nori is turned into small, dried seaweed flakes which are ready to use straight out of the pack. For a delicious herb flavour, sprinkle on pizza and pasta, rice and noodles, vegetables, soups and salads. Also delicious in breads, muffins and crêpes, sauces, dressings and dips.
We also have a range of organic toasted nori snack range called Seaveg Crispies. The nori sheets used are grown in the clear waters off the coast of South Korea. The nori is baked for just a few seconds to create a light, tasty, convenient, healthier snack which comes in several flavours including chilli, ginger, turmeric, and black pepper. They are delicious on their own or used as a garnish.
Kombu (Laminaria japonica) is edible kelp, a large brown algae. It is a key ingredient used to make Dashi, a stock popular in Japanese cooking, although Kombu is also popular across East Asia.
Clearspring Japanese Kombu is sustainably harvested in the luscious waters off the island of Hokkaido, Japan’s northernmost prefecture. It is grown in water for up to two years and can measure up to 30 meters. Whilst there are a variety of different uses for Kombu including as a flavouring, in salads and even to make Kombu tea, it is most popularly used for Dashi.
To make Dashi, soak 2g of kombu in 1 litre of water for about 20-30 mins or over night. Then slowly bring to the boil and gently simmer for an additional 5 minutes. You will enjoy a unique, umami-rich stock base perfect for a wide variety of dishes including soups and stews. You can also add Clearspring dried Shiitake mushrooms to make a shiitake broth, just soak 2 pieces and follow the same method.
Kombu naturally contains high levels of iodine. People sensitive to the effects of iodine are advised to seek medical advice before consuming this product.
Hijiki (Hijiki fusiforme) is a distinctive jet-black sea vegetable that grows wild on the rocky shores in long thin strands. It is most widely popular as an ingredient in Japanese cooking and across Asia.
Clearspring Japanese Hijiki comes as short black strings that are naturally rich in flavour with a delicate texture and make a satisfying dish when sautéed with vegetables or cooked and mixed with tofu or seeds. Hijiki’s black colour contrasts well with yellow, orange and green tones of other foods.
To prepare, first wash then soak in cool water for 30 minutes (note it will triple in size). Drain, rinse, then cook in water for 20 minutes with your choice of seasonings such as soya sauce which you add towards the end of cooking when the Hijiki is soft. Delicious in stir-fries, salads, and alongside tofu and tempeh dishes.
Guidance from food safety authorities suggests limiting consumption of Hijiki to 5g dry weight per week. Sea vegs are naturally rich in iodine. People sensitive to the effects of iodine are advised to seek medical advice before consuming this product.
Arame (Eisenia bicyclis) is a popular wild sea vegetable used in Japanese cooking. It is semi-sweet and has a moreish flavour which makes it an excellent way to introduce nutritious sea vegetables into your diet. Its mild flavour makes it adaptable to many uses and international dishes ranging from vegetable burgers, salads or stir-fries.
Clearspring Arame has a slightly sweet and delicate flavour that makes it an excellent introduction to the delights of sea vegetables. With its dark, almost black colour, Arame makes an attractive addition to colourful to your dishes.
To prepare, wash then soak the arame in cool water for approximately 30 minutes (note it will double in volume.) Drain well and rinse briefly before adding to your choice of dish.
Clearspring’s authentic Japanese Sea Vegetable Salad is a combination of three delicious sea vegetables: Wakame (Undaria pinnatifida), Agar (Gelidium spp.), Aka Tsunomata (Chondrus ocellatus). Unlike some similar and mass-market products available on the market, all the ingredients are unbleached and undyed, and only of the highest quality.
When soaked and served with a vinaigrette dressing, it makes the most delicious side salad. Simply soak in cold water (note it will triple in volume), season, and serve alone or with garden salad vegetables. You can turn it into a more substantial dish by adding Tofu.
Clearspring’s Organic Atlantic Sea Salad combines of three delicious and diverse ingredients featuring organic Dulse (Palmaria palmata), Sea Lettuce (Ulva), and Nori. They have been carefully selected for their delicate flavour, soft texture, and vibrant colour.
It is incredibly easy to use. Simply sprinkle from the pack onto salads and cooked vegetables or add to dressings, sauces, and soups to include delicious and nutritious sea vegetables into your diet.
Wakame, also known as Undaria pinnatifida, is another deliciously diverse edible seaweed. If you have ever had miso soup, the succulent leafy green ingredient used is most likely wakame. It has a pleasant, mild flavour and a soft tender texture. It is incredibly versatile and easy to use. Whilst popularly used in traditional Japanese miso soup, you can also add it to salads and stir fries and even dishes including pasta and pies.
At Clearspring, we have three Wakame products; Japanese Wild Wakame, Organic Atlantic Wakame and Japanese Wakame Flakes.
Clearspring authentic Japanese Wakame is hand-harvested in the clear mineral-rich waters off the coast of Japan. It is then washed, hung on ropes, and left to slowly dry in the sun. Unlike most commercial wakame, Clearspring Wakame is not treated with softening agents such as enzymes or monosodium glutamate (MSG).
We recently added an Organic Atlantic Wakame to our range, which has been sustainably harvested in the Atlantic Ocean and is certified organic. It also comes in 100% sustainable packaging.
To prepare both Japanese and Atlantic wakame, simply wash and soak in lukewarm water for 10-15 minutes then drain well and rinse briefly. You can remove the hard stalks and chop into small pieces if you prefer. Mix directly to your salad and for soups and stir-fries, add the wakame at the end of cooking so that it retains its subtle flavour.
The Japanese Wakame Flakes are a delicious and convenient way to enjoy Wakame. Known in Japan as fueru wakame or ‘expanding wakame’, the product contains nothing but the best quality wakame. The flakes are made by a simple process where the wakame is blanched for a few seconds before being dried and then packed.
They are delicious in miso and clear soups. You should add them at the end of cooking time so that they 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 just 2-3 minutes before using.
Agar, also called agar-agar, is a plant-based gelling agent made primarily from the red algae seaweeds from the orders Gelidium and Gracilaria. Clearspring offers two varieties of Agar Flakes: Clearspring Authentic Japanese Agar Flakes, known as "kanten" in Japanese and Clearspring Organic Atlantic Agar Flakes. Both varieties, whilst grown in different parts of the world offer a fantastic, high quality vegan alternative to gelatine when making desserts, jellies, and aspics.
Clearspring Japanese Agar Flakes is free from any bleaching chemical or softening agents. Almost all commercial agar-agar is made using sulphuric acid to dissolve the starches, and chemical bleaches and dyes to neutralise the colour and flavour of the sea vegetable. However, a few small craft producers, such as the family who make Clearspring Japanese Agar Flakes, still use the traditional slow method.
We recommend the following ratio: one heaped tablespoon of Japanese agar flakes for 250ml of liquid. If the liquid being used is acidic then more agar flakes would be needed. Sprinkle over the liquid in a saucepan before heating. Heat without stirring, then simmer for 3-5 minutes, stirring occasionally, until the flakes dissolve. Pour into a mould and cool to set on the counter or in the fridge.
We recently added an Organic Atlantic Agar to our range, which is certified organic and is sustainably harvested from the Atlantic Ocean. The raw material is a bit harder compared to the Japanese agar flakes so you will need to soak it prior to heating. Be mindful as you only need one teaspoon to 250ml.
Dulse (Palmaria palmata) is the best-known sea vegetable from the North Atlantic and its versatility and ease of use make it a popular choice for a wide variety of dishes.
Clearspring’s Organic Atlantic Dulse is purple-red in colour and has a slightly spicy taste. It can be simply washed, soaked, cut, and added to soups and salads, or dry roasted and crumbled as a garnish. For a rich tasting treat, try deep frying Dulse straight from the pack. It is sustainably wild harvested from the North Atlantic Ocean.
One of the newest additions to our sea vegetables range is Clearspring Sea Spaghetti (Himanthalia elongata), which is a brown algae. It grows in a ribbon like form, very common on rocks exposed to the waves on clean coasts and harvested in Spring.
Clearspring Organic Sea Spaghetti is sourced from the luscious waters of the Atlantic Ocean. Its subtle combination of salty and nutty flavours makes it the perfect addition to a whole host of dishes. The short spaghetti-like strips can simply and conveniently be added to pastas, soups, salads, stews, pies, and casseroles.
If you have any questions, do feel free to get in touch with us. You will find a variety of recipes featured on our recipes page which are made using Clearspring’s Sea Vegetables. We would love to see your recipes!
Note: It is worth noting that sea vegetables are naturally rich in iodine. People sensitive to the effects of iodine are advised to seek medical advice before consuming any of these products.
]]>To celebrate Veganuary we're giving away our Tofu eBook, where you'll discover 9 delicious and simple recipes by guest chefs and our own Clearspring Kitchen, using our Award Winning Organic Japanese Silken Tofu. Whether you're following Veganuary or not, you're sure to find something to inspire and tempt your appetite!
Follow the links below to save the eBook to your phone, tablet or computer.
You can also find many more recipes using Organic Japanese Silken Tofu on our website. BROWSE
]]>There’s never been a more important time to try vegan, for the planet, for animals and yourself.
#Veganuary2021 is going to be Veganuary's biggest year yet and Clearspring are thrilled to be supporting them. Will you be joining the New Year’s Revolution too?
Each person who cuts out animal products for January will save 124,900 litres of water, 82 sq metres of forest and 273 kg of C02 - not to mention many animals’ lives. With hundreds of thousands of people doing it, that will have a huge impact!
Sign up now and every day in January you’ll receive an email with all the support you need to make trying vegan easy:
You’ll be part of a global community of vegan pledgers! By following the Veganuary campaign on Facebook and Instagram, you’ll be able to share your struggles and successes with other Veganuary participants past and present.
Almost 1 million people have previously taken part - trying a plant-based diet in January to reduce their environmental footprint, protect animals and improve their health.
You can join too! Sign up for Veganuary to show your support, receive unique and delicious new recipes to try, and have access to videos, graphics, and other great sharables that will encourage your non-vegan friends to take part!
What are you waiting for? Sign up today to be part of the worldwide Veganuary phenomenon.
We'll be giving away a free pack of Seaveg Crispies with every online order throughout January, while stocks last ;)
#Veganuary2021
]]>To celebrate, we are giving to One lucky winner, to get you ready for the festive feast 💕
The competition will close on 12th December. The winner will be announced via email, so don't forget to enter your details below. 👇👇
T&Cs apply, UK entries only. Good luck!
]]>Whilst these 3 Ps can seem like extremely ambitious targets for a single individual, Christopher knew that if he wanted to make any headway towards a sustainable future, Organic agriculture had to be a central component.
Organic agriculture offers a multitude of solutions to many of the problems we are facing today which include tackling ill-health, addressing a growing climate emergency, and reversing the decline in wildlife species and damage to our ecosystems. The Organic movement's solution to this is: Nature has the answer!
Put simply, Organic food and drink are produced using very rigorous standards. Those standards are put in place to ensure that when food is produced, every part of the process is carefully managed to ensure that the soil is nourished, the eco-system is preserved, and people are protected. This includes measures such as:
Cleaner, healthier and more nourished soils mean cleaner water (reducing the risk of contamination from pesticides and chemicals), cleaner air (healthy soil can better absorb carbon) and ultimately, delicious, nutrient-rich produce.
Whilst a lot of the obvious benefits of Organic farming is cleaner, more natural food, it is also much better for nature. Since 1970, it is estimated that 41% of Britain’s wildlife species have declined and this has a lot to do with intensive farming and the use of pesticides. Organic farming offers a much better, nature-friendly solution.
Organic farms encourage wildlife and a natural eco-system including homes for bees, birds, and butterflies. On average it is estimated that plant, insect, and birdlife is 50% more abundant on organic farms, and there are around 75% more wild bees on organic farms.
The organic approach is a holistic approach to a sustainable future. It offers a glimpse of what can be achieved if more of us supported Organic agriculture to make it the ‘norm’ rather than something exclusive. The recent outbreak of Covid-19 globally has brought some of the issues we are all facing into stark focus. More and more people are collectively and individually making choices that are working towards a sustainable future for all. Going organic, making even a single swap from conventional to Organic can help make a difference.
As an Organic business, we are certified by the Soil Association, the UK’s biggest Organic certifier. For a Clearspring product to make it onto a shopkeeper’s shelf, we have already gone through a robust assessment process, to ensure that we comply with these Organic standards. This includes an annual audit and individual product approvals to ensure we are consistently meeting the very high standards set.
The Pact is an ambitious, collaborative initiative led by WRAP (Waste & Resources Action Programme), which has set bold targets to make a massive impact on the amount of plastic used in packaging by 2025. Some of their key targets include:
The UK Plastics Pact brings together governments, businesses, local authorities, NGOs and citizens.
By working in partnership with our suppliers and producers and sharing knowledge we aim to achieve these ambitious targets and make all Clearspring’s packaging recyclable, reusable or compostable by 2025.
We’ve started to make some big changes already and our most recent innovations include:
The entire Clearspring Organic Japanese Tea Bag range has received a packing refresh. Alongside a bright and refreshed new design, the packaging is entirely sustainable. The tea bags are compostable and non-GM, the string is made of organic cotton and the outer carton is made of recyclable FSC certified paperboard and printed using vegetable-based ink.
Teabags: Compostable Tags, Envelopes, Carton: Recyclable
Our new Organic Atlantic Sea Vegetables range is also 100% sustainable. The Sea Vegetables themselves are sustainably cultivated, the outer carton is 100% recyclable and the inner pouch is made from home-compostable cellulose from wood-pulp, which comes from carefully managed plantations.
The new changes are already making a huge impact in the amount of plastic that we are using:
Inner bag: Compostable Outer carton: Recyclable
These new innovations join our existing products which are in fully recyclable and reusable packaging in most parts of the UK: Coconut Specialities (Coconut Water, Coconut Milk and Coconut Oil), Pasta Sauces and Passata, Bio Kitchen Vegetables, Pulses and Peanut Butter, Sea Salt, Fruit Spreads, Amazake Desserts and Malt Syrups.
We have on-going projects in the pipeline which include changes to our Seaveg Crispies, Japanese Sea Vegetable ranges and Japanese Loose Teas range.
]]>Yaemon Tamari - Our Yaemon Tamari Soya Sauce is one of the only Tamari Soya Sauces of its kind available in the world. Its rare double-strength ratio, versatility and the richness of its umami flavour is coupled with 6 generations of heritage and tradition which celebrate true Japanese artisan traditions and craftsmanship.
Silken Tofu - Our Tofu is made with only 3 ingredients whole organic soya beans, spring water and Nigari. Our tofu is very soft and creamy, you can enjoy it straight out of the pack, in stir fries and blended into a creamy dessert.
100% Buckwheat Soba Noodles - Our soba noodles are made in Nagano, Japan since 1973. Delicious versatile Gluten Free noodles with a rich, nutty buckwheat taste. Known as 'Juwari Soba' in Japanese, meaning 100% soba.
Hatcho Miso - Miso is fermented soya beans. Hatcho miso has the longest fermentation period of up to 3 years. Hatcho miso is perfect for marinades as well as glazed on top of aubergine.
Mikawa Mirin - Mirin is a sweet fermented rice wine. Our mirin is produced in the Mikawa region of Japan by family producers who’ve been making mirin for generations.
Matcha Green Tea Powder - Matcha is a finely ground Japanese green tea powder. Our Matcha is grown and harvested in the hills around Kyoto by our family producer.
Clearspring is a family-owned business and for over 25 years we have been committed to pioneering authentic Japanese specialities and organic fine foods. We are proud to bring to you our award-winning range that is enjoyed and appreciated around the world.
We’ve launched an exciting new addition to our Authentic Japanese Sauces & Seasonings Range: Organic Yuzu Ponzu
Our Organic Yuzu Ponzu is a traditional Japanese umami-rich seasoning, which combines naturally brewed soya sauce, mirin rice wine, rice vinegar and Kombu sea vegetable, with organic authentic Japanese Yuzu citrus juice.
What is Yuzu? Yuzu is a Japanese citrus fruit used in many traditional Japanese cuisines. The fruit is very sour, so it is mainly used for its juice and zest. Yuzu is enjoyed throughout the year, but it is mainly consumed in the winter months as a dipping sauce for NABE, a Japanese vegetable hot pot.
Some Ponzu sauces are made with lemon or lime juice which is not the same as Yuzu citrus fruit. Using organic Yuzu juice from Japan makes our product very special. As soon as you open the bottle you will smell the unique aroma of the organic Yuzu citrus fruit.
✓ Umami-rich
✓ Real Japanese Yuzu Juice
✓ Made in the UK
✓ Authentic Japanese recipe
✓ Easy to use
✓ Vegan
✓ Organic
✓ Non-GM
✓ No artificial ingredients
It’s the perfect dining table condiment, it’s ready to drizzle across your favourite salads, used to create zesty sauces or as a dipping sauce for gyoza dumplings and vegetable tempura.
It’s that time of the year. Everyone’s talking about it and more people than ever before are taking part…it’s Veganuary!
Here at Clearspring, we are very proud to support the Veganuary campaign and hope we can encourage anyone who's feeling a little unsure about signing up, to just give it a go. Sign up today and join over 350,000 people around the world this January
Clearspring has been 100% vegan since the beginning (that’s over 25 years ago) so you can imagine how delighted we are that more and more people are being motivated to give a plant-based diet a try and have a positive impact on themselves and the world we live in.
We appreciate that it can be a bit daunting to take up the Veganuary challenge and that any change in lifestyle can leave you wondering where to start. However, with just a little effort and support, simple tasty food couldn’t be easier to find, especially with Clearspring products to enhance your recipes!
To get you started we’ve put together our ‘TOP TEN’ of Clearspring products that are convenient, delicious and of course plant-based, to help make your 31-day Veganuary experience easier and tastier than you ever thought possible!
Our Organic Tofu is pretty unique; It’s made with just three ingredients, it’s gluten-free, ready-to-eat, low fat and high in protein. It's extremely versatile and can be used in a wide variety of sweet and savoury dishes; from salads, scrambled tofu on toast and traditional Japanese Miso Soup to an enticing Raspberry Mousse. Check out our video Scrambled Tofu to find out how to make it along with lots of other great recipe ideas!
Product: Clearspring Organic Japanese Tofu – Silken & Soft
Organic Young Jackfruit has become increasingly popular within the plant-based world as a great alternative ingredient, adding a naturally satisfying texture while taking on all the flavours of the dish. Until recently it was little known outside Asia and Africa, but its unique qualities have seen it make its way onto restaurant menus the world over. Our Jackfruit comes from Sri Lanka, it’s simple to cook with and perfect for baking, frying and stewing along with being fat-free and high in fibre. It’s famously been used in popular dishes including Pulled Jackfruit Burgers, Jackfruit Tacos and Jackfruit Curry. If you’re feeling adventurous, try this Vegan ‘fish-free’ fingers recipe. Or watch The Happy Pear make a delicious umami-rich Pulled Jackfruit Burger.
Product: Clearspring Organic Jackfruit Chunks
Our Organic Soya Chunks are made by cold-pressing soya beans which have been dehydrated and formed into nice bite-sized pieces. High in protein and fibre and low in fat, once re-hydrated and they are ready to use to make your own enticing recipes.
Soya Chunks are popular as a plant-based alternative in a wide variety of international dishes; from pies and stews to Indian curries and biriyanis. Why not try making this mouth-watering Vegan Pad Thai recipe. We also have Clearspring Organic Soya Mince which is ideal to create your favourite Chili, Bolognese Sauce or Lasagne.
Product: Clearspring Organic Soya Chunks Clearspring Organic Soya Mince
If quick and easy is what you’re looking for, then look no further! At Clearspring, we love to cook from scratch and take our time, but sometimes life is busy and time is precious.
Clearspring Organic Shoyu & Miso Ramen are both ideal products as they are 100% plant-based, contain no artificial ingredients, are packed full of flavour and can be ready in under five minutes. They’re a store cupboard essential for enjoying Veganuary 2020 or any time of year, without compromising on flavour or nutrition. Create your favourite topping or follow this easy ramen recipe.
Product: Clearspring Organic Shoyu Ramen and Miso Ramen
Easy access to a wide variety of protein is dramatically enhanced by our range of plant-based powders when used alongside the natural sources of protein-rich foods in a Vegan diet. However, for those a little worried about getting enough protein whilst they get to grips with and learn more about veganism, we have a helping hand (or four).
• 100% Pumpkin Seed Protein Powder
• 100% Sunflower Seed Protein Powder
• 100% Flaxseed Protein Powder
• 100 Hemp Seed Protein Powder
They are easy to use and very versatile. The easiest way is to add them to smoothies and shakes. However, you can be a little more experimental – try adding some to your porridge or try baking with our Protein Powders. Here’s a quick and easy Miso Fudge Protein recipe, which doesn’t require cooking and can be ready in about 10 minutes.
Vegan Amazake French Toast Recipe
Good luck!
If you decide to take up the Veganuary challenge or just change the way you eat and eat more plants, we wish you all best. We have lots of recipe inspiration on our website and a vast array of fantastic Clearspring products to choose from. Remember, if you slip up, don’t beat yourself up. It’s all about the journey, learning about and enjoying food and helping to make a positive impact on yourself and planet.
Join us on social media to stay in touch keep us updated on your Veganuary journey. #Veganuary #veganuary2020 #justaddclearspring #clearspring
]]>by Marlene Watson-Tara, Bill Tara and Special Guest Dr Mahesh Mesh Shah
We are delighted to be recommencing our monthly workshops running throughout 2020 at our friends premises in London. Clearspring Ltd has a fabulous space that is welcoming and spacious. The first of our series took place on - 25th January 2020. Next event will take place in March.
Expand your understanding of healthy vegan eating, learn to prepare tasty meals that don’t break the bank and develop simple tools for healthy living.
This is a great starter class for those who desire total health and vitality through a plant-based diet and lifestyle. An opportunity to benefit from the decades of international experience of teaching, advocacy and clinical work of our MACROVegan team. We aim to make healthy living exciting and enjoyable.
Our approach is a fusion of modern nutritional science, ancient wisdom and common-sense. In this jam-packed day, you will enjoy cooking sessions with demonstration and participation with plenty of tasters, informative talks on issues of health and human ecology and take home a Clearspring Starter Pack of foods to help you in the weeks ahead.
Teas and snacks, when you arrive and on your breaks.
Servings of all dishes from the menu will be offered up in Generous Tasters. You will not leave hungry.
Clearspring Starter Pack filled with fabulous products geared toward making the recipes you will be shown on the day.
Two Talks: Understanding the Gut Biome with Dr Mahesh Mesh Shah and What You Eat and Who You Are with Bill Tara
Demonstration and Participation in preparation of today's menu with Marlene Watson-Tara and Jutta List
Your health questions answered by the whole team.
Recipes and educational tutorials to download to your electronic device.
People come to the vegan way of living for many reasons. It may be personal health, animals or environment but creating and maintaining good health is something we all need.
Images from the event on the 25th Jan
Learn the simple yet effective ways to create a perfect diet. You Can:
More information about the event: https://macrovegan.org/vegan-cooking-classes-london/
Website: https://macrovegan.org
NEXT EVENT will take place in March.
]]>Full recipe available on our recipe page: Onigirazu - Sushi Sandwich
This is a collaboration video filmed by Sara Kiyo Popowa @Shisodelicious and demonstrated by Lisa Dawson @ClearspringUK
]]>Our Export team have been working extremely hard in opening new accounts in new countries and pushing more organic food to the mainstream market. We now export to over 50 counties and have 5 full and part time international sales team.
A massive shout out to our International team!
For more details visit: Boomawards
]]>Organic Tofu by law has to be made from organic, non GM soya beans which are grown sustainably without using artificial fertilizers, herbicides and pesticides. Environmentally, organic soya is a very beneficial crop because its roots fix nitrogen in the soil which most other plants take out. Because of this function you will often see soya planted on the banks of rice paddies in Asia. It is also very suited to low-input agriculture.
Conversely the vast majority of non-organic soya beans are:
Now, we want to explain a bit more about the ingredients used to make tofu:
Nigari Tofu vs. Non-Nigari Tofu:
The highest quality Tofu is made using a coagulant called Nigari, a derivative of seawater. Natural nigari is essentially distilled seawater with the salt removed. The base of nigari is magnesium chloride and it also has over 100 other beneficial mineral salts in abundance, such as potassium chloride and magnesium sulphate.Processing Aids:
The production process for Organic Tofu does not allow the commonly used processing aids:
Clearspring is proud of the fact that our expert producers use their skill and experience to make our tofu with just three ingredients: organic soya beans, nigari and water – that’s all, no fillers required!
I’ve always enjoyed outdoor sports and am a keen athlete. I’ve completed a triathlon in the past and I try and cycle everywhere for the environment and my health. However, running has always been my weak spot. That’s why I wanted to challenge myself this year whilst also raising money and awareness for a fantastic cause, The Vegan Society.
I thought I’d share a little bit about myself and my journey leading up to the Brighton Marathon; the little tips I picked up on the way and of course the foods and snacks I eat while I get in shape for Race Day!
I was raised on a macrobiotic diet, focusing on whole grains, vegetables and seaweeds. I have followed a plant-based diet since birth, so my strength comes from non-animal products.
There is no typical training day, although you do need to put in the weekly running hours to build up your strength. On weekends, I like to wake up without an alarm, so I know my body is well rested. My morning routine is to first boil some water and make myself a Ceremonial Grade Matcha Tea with a bowl and whisk. Then I have a bowl of Miso Soup and an Onigiri (Japanese triangle rice ball), which is a great source of carbohydrates. After about an hour of rest I head out for my long run. After my run I usually spend about 30min stretching and then relax with a cup of tea.
During the week, I like to run before my lunch so I can get some fresh air and sometimes, enjoy the sunshine! I have motivated some of my colleagues to join me on my run which is great. I usually do a quick 5min warm up before my run and around 10min cool down and stretch after before eating my lunch and heading back to work. In the evening I like to take it slow and take a bath to loosen and relax my muscles.
Having a plant-based diet means you need to think just that little bit more about what you eat and to ensure you have a balanced diet to stay fueled for the day. I have highlighted a few dishes I make on a day to day bases to keep me fueled. I’ll be adding some more recipes to the website, so please check them out when you get a chance.
To name a few... Find out more plant-based vegan recipes here.
During my training, I like to take a pack of Clearspring Fruit on the Go with me to keep me going along with water. Clearspring do 3 flavours in pouches so its nice to have a variety. As its made with only fruit, I get the right amount of natural sugar to keep me running that extra mile.
I am super excited to be on this journey and to bring you onboard. If you would like to support me to raise money for The Vegan Society, please hit the link:
More information: The Vegan Society
Other sports I take part to strengthen my Marathon training are:
]]>Clearspring has been bringing plant-based products to the UK and around the world for over 26 years, as well as pioneering organic fine foods. Which is why we are so proud to support the great work that Veganuary is doing!
We are very proud to be an official supporter of Veganuary 2019!
Veganuary is a charity aimed at inspiring and supporting people to try a vegan diet for 31 days over January (and beyond). They promote the many benefits of a plant-based diet, whether those are environmental, animal welfare or the personal health benefits.
To date over 250,000 people from 193 countries have taken the Veganuary month-long pledge to try veganism. By the end of January 2019, the charity expects a further 300,000 people to have joined the movement towards adopting a plant-based diet.
For Clearspring, whether you take up the challenge (it doesn’t have to be January, it can be any time of the year), you are looking to incorporate more plant-based dishes into your diet, or simply love great tasting food…we’re here to help!
All our products are carefully selected and sourced from our artisanal producers around the world.
Our focus has always been Quality, Taste, Tradition, Organic and plant-based ingredients. We want all our customers to be able to pick up our products and know that they are consuming only the finest, ethically sourced foods. From our Miso, Tofu and Tamari to our Oils, Vinegars and Snacks, we've got you covered in the kitchen.
Check our our Recipe Page for ideas and lets start eating more plants! Join us on social media with your #Veganuary posts with #Clearspring
Find out more about Veganuary or sign up to their newsletter to take part.
]]>Since the market has become more saturated with brands launching Tamari or variations on soy sauces, we thought its only right that we tell you where your favourite Tamari comes from.
Our signature 'Organic Japanese Yaemon Tamari Double Strength' was founded by the Aoki Yaemon family in 1871. The family has been making traditional Tamari for nearly 150 years in Aichi prefecture, Japan.
The craft of making our authentic Japanese Tamari involves handmade techniques, whole organic soybeans, Koji culture, water and sea salt. This tradition has been perfected and passed down from father to son for generations. The resultant Tamari is of a truly premium quality, whilst also being organic and gluten-free – all of which sets it apart from others.
Photo: Right, Aoki Yoshio and his son, Yoshiyuki (6th generation Yaemon )
The key to the rich and velvety Yaemon Tamari is their time-honoured “Go-Bu Tamari” recipe, which dates back to the 13th century. The recipe uses a ratio of 10 parts whole soya bean to 5 parts water. This is double the strength compared to other tamari soy sauces. Producing Yaemon Tamari Soya Sauce requires skills that can only be learned over generations and are passed on from one Touji (brewmaster) to another. Yaemon Tamari is also one of the only remaining tamari soya sauces which are aged naturally in cedar wood kegs over two summers (around 18 -20 months).
Unique to Yaemon Tamari, no one can produce this authentic 10 (soya) : 5 (water) ratio Tamari. The majority of Tamari available on the market today are 10 (soya) : 10/12 (water), making them single strength Tamari. The fermentation period is also shorter, and they are brewed for only 6-9 months. Hardly any are made using traditional brewing methods and most are produced outside of Japan.
It's important to know that some non-organic Tamaris are made with chemically defatted soybeans and even some organic ones are made with cracked soya beans to speed up the production process.
The care and artisan craft of our Yaemon Tamari is self-evident not only on the colour difference of the finished Tamari, but also the depth and complexity of the Umami flavour it delivers.
Tamari production usually starts in winter when the condition is ideal for making Koji. The process begins by soaking the whole soya beans in well water. It is then steamed until soft and crushed and made into small balls called ‘Miso Dama’. To start the Koji (Aspergillus spores) fermentation on the soya beans, a sprinkle of roasted barley flour is added to activate it. This is then dusted over the balls and placed in a temperature controlled room for 3 - 4 days. This is the most crucial time for a brewing master as this process will determine the quality of the Tamari. The master's art is in the nurturing and overseeing of the Koji process to perfection.
The Koji and beans are then mixed with a brine solution (sea salt and water) and placed in a large cedar wood keg. This mash is called ‘Moromi’ and here the mixture will spend at least two summers to ferment.
After the long ageing process the Moromi is placed in cloth sacks and pressed to extract the dark liquid; raw Tamari. The soy oil from the liquid is removed and Mikawa Mirin is added to prevent further growth of the natural Koji yeast. The Mikawa Mirin contributes to the aroma and deep rich flavour of Tamari. It is then bottled and ready for use.
A tiny portion of roasted barley flour is used in the process of making Clearspring Yaemon Organic Tamari Soya Sauce. Yet, when we carried out gluten testing, we found that the long fermentation and ageing processes that our Organic Tamari Soya Sauce undergoes eliminates the gluten proteins present in the barley. Following these results, the Coeliac Society decided to include Clearspring Yaemon Organic Tamari Soya Sauce in their gluten-free directory.
Apple Cider Vinegar like you have never tasted before! Clearspring has added four new delicious flavours to their already hugely popular Organic Italian Vinegars range with sweet & fruity Peach, juicy Raspberry, vibrant and zesty Matcha & Lemon and the savoury kick of Ginger, Turmeric & Black Pepper.
These fresh and fruity Organic Apple Cider Vinegars are made in Italy by Clearspring’s artisan producer using fresh cold pressed organic apple juice (where others use Apple Cider) which is slowly matured into vinegar by breaking down the sugar from the fruit. By producing the ACV from cold-pressed apple juice, this helps to sustain the sweetness of the apple when turned into Apple Cider Vinegar. Our ACV is Naturally fermented, unpasteurisedand unfiltered and contains the “Mother” culture which creates acloudy appearance and sediment.
One of the most popular ways to consume ACV is to have it as a shot or diluted down with some warm or cold water in the morning or during the day between meals. It is also great for cooking, marinating and creating delicious dressings for dishes such as salads and sauces. It’s the perfect addition to any meal or drink with the added zing of these delightful and fruityflavours.
Our Italian Vinegar Range Also Includes...
Clearspring Authentic and Organic Italian Vinegars are produced by traditional fermentation andaged in wooden kegs. This gives rise to complex delicious flavours. Choose from Organic Balsamicof Modena, Red and White Wine, Apple Balsamic and Apple Cider Vinegar with the Mother.
Our Vinegars are naturally Free From added alcohols, caramel, artificial colours and preservatives.
Our Full Range comes from a family producer in Italy, whom we have a very close and long-term relationship with. Enjoy our vinegars in dressing, sauces, baking and many more delicious dishes.
Christopher Dawson: 1972 was the beginning for me. I was in New Zealand, aged 19, and it was the time of the frightening Vietnam War with the mass slaughter of civilians. Time for reflection, I thought, as surely this cannot be the way to fast-track world peace. Then I looked at agriculture. New Zealand then had a population of just three million people and 60 million sheep. If we are the top of the evolutional pyramid with the most developed digestive system, why are we slaughtering animals for human development and destroying the natural landscape in the process? There was something wrong there; and a gross misuse of nature. I spent 12 months visiting and working on organic farms in four different agricultural sectors in New Zealand. In April 1974 I made a 36-hour flight to the UK, to further my studies on organic farming and food distribution.
CD: The vegetarian diet in the 1970s was often the same plate without the meat; it was pretty boring. A friend suggested trying Japanese miso soup. I tasted it and thought “I might stay vegetarian!” In 1979 I hopped over to Japan to study their food culture. I discovered that during their 250 years of isolation they’d learnt how to sustainably cultivate foods both on the land and on the coastal seas. I learnt about soya beans and then learnt that the mass agricultural system in South America is destroying the Amazon to grow them for animal food. I did a calculation: if you take 100kg of soya beans to make miso, you will get 20,000 bowls of miso soup; you take the same 100kg of soya beans, you will get a hundred 10g servings of meat. I decided to study more about Japan. I spent 18 years there, converting the many producers to organic. That was enough; I’d done my job. I took what I’d learnt in Japan, and their products, and made it my mission to put them into worldwide distribution.
CD: Yes! I saw that the Japanese had learnt how to take products from nature and get the most nutritional bio-availability from the vegetable kingdom. Nobody else had done that before. They did it with subtle fermentation, whereas in the West we took animal food and converted it. Everybody was talking about food shortages and the necessity for GM. The reality is different. There is an abundance in nature beyond our imagination.
Maria Dawson: Consumers go on Instagram and look to influencers who say soya is bad for you. There is so much misconception. I’m sure there are people who can’t tolerate soya, but many people don’t know the difference between soya milk, tofu, miso, soya sauce, tamari and tempeh; it’s almost two separate worlds. Looking at soya from a different perspective and at the way the fermentation process works, it’s a different approach. Zoe and I quite often have the discussion that it’s our duty to get that message across to consumers. Koji (the culture) fermentation breaks down the amino acids in soya, the resulting products becoming a digestive aid. I can’t digest soya milk, but would I stop drinking miso or using soya sauce? I don’t think so! We travel with instant miso soup in our suitcase whenever we go to various shows!
CD: In Japan they call soya the ‘meat of the fields’ because they know that what’s available through the right fermentation is real gold. It’s a gem.
CD: I was trying to bridge the gap between cultures, because so much of the violence and wars in the world is a result of misunderstandings between cultures. However, there’s one thing that the Palestinians and the Israeli people agree on: when a hummus is good or bad! I’m trying to get people to relate to food and help bridge cultural differences. That’s one of the reasons why in 1977 I called my store in Old Street, London: East West Natural Foods.
Zoe West: [Clearspring has been] modernizing from the beginning, having to adapt and pivot as the industry changed. It’s quite interesting with all of the zero waste stores. With the bulk range, you’re going to start seeing a lot of bulk matcha teas, flours and pasta. Help-yourself miso is definitely a possibility in some stores, and we have those products ready.
CD: We have 40 to 50 producers. If I said tomorrow, “I’ve had enough of the vagaries of currency markets, it’s too painful, we’ll stop,” then 30% of those companies would be bankrupt. Can you imagine? Just like that. Not in two weeks; in one day. Because national brands are so strong in Japan that people are blinded into believing the national brand is the real thing. It’s that 80:20; the 20% national brands doing 80% of the business. The other 80% just can’t survive. Artisanal food production is a dying tradition and Clearspring is the company keeping it alive … upholding the Japanese food tradition. It’s a pretty frightening and challenging situation.
MD: Most of them are family businesses. The longest running one is our tamari producer. The youngest son visited us last year. He was astonished to see his product on the shelf. He said: “I’ll make sure what my grandparents did keeps going,” and he went home with the biggest passion. That’s what we’re keeping alive; not just a business – their family story. Tamari takes over two years to make. They can’t put a stopwatch on it because depending on how hot the summer is, the fermentation process changes, so they call it ‘two summers’ – it’s really lovely.
MD: Yes, because these are authentic, traditional artisanal foods.
CD: The conventional, national brands can ferment soya sauces and miso in six months by temperature control. They’re not reliant on whether the summer’s hot or cold. Their investment time is much less.
CD: Everything the old pioneers like myself threw out from the kitchen – the white flour, white sugar, refined dairy – are all back again. How? Organic certification enabled them. The innocent consumer thought that because a food is certified organic it should be safe, but in fact the conventional – that 20% of food producers – wanted to use their machinery and saw this opportunity to make a premium and they produced organic. But they couldn’t do it with wholegrains because the machines can’t handle them, so they used white flour, white sugar. That’s been the biggest challenge for us.
MD: I think that’s where we stacked our brand promise, because I’m sure some other organic brands would say “What’s wrong with organic sugar? At least it’s organic sugar, not conventional sugar,” but Christopher’s view is that sugar production itself damages the soil and using huge volumes of water, therefore we say no to refined sugar. We have over 250 products; none of them contain refined sugar, no matter what. There are many organic and plant-based companies out there, and many people trying to do sugar-free, but you don’t see many companies that are trying simultaneously to do all three – vegan, organic, no added sugar – because it’s not easy, it’s not simple. There are so many vegan start-ups now, and there’s much vegan innovation. It feels like the market is finally catching up with us and what we’ve been shouting for many years.
MD: We don’t like tinned food. The only tin we have is coconut milk. I’m not keen on launching another tinned product.
CD: Aluminium production in New Zealand destroyed whole areas of nature.
MD: I’m not saying we’re perfect with packaging, we’ve got plastic in there too, to reach more customers through conventional sales networks. We know it’s a big topic. We welcome the noise; it’s good that everybody’s waking up. We’re looking at what we can do without compromising on food safety.
MD: Everybody’s interested in seaweed, but they still don’t know what to do with it. If you aren’t brought up eating it, you don’t know how to use it. That’s how our Sea Veg Crispies came about; we saw a future in it. They are an ‘any time’ healthy snack and you can enjoy them with a beer or glass of wine if you like. We thought that this would be the best bridge to get people to eat seaweed in everyday life without being scared.
CD: For me, it all comes back to the water, the soil and the air; that’s the basis of our NPD. People ask why we don’t sell coffee. How many litres of water are required for one kilo of coffee? 18,000. It’s phenomenal. It’s not a daily food for the future because the cost on the ecosystem is too high. Whereas with matcha, you grind it – it’s ready.
MD: We want to look after the environment, the ecosystem, and create a food for the next generation, because without water and topsoil there will be no food – we won’t even have a planet to live on.
CD: Yes! It’s a total ecological approach to food without compromise.
MD: We understand not everybody can afford premium organic, but it gives people the choice. Gluten-free was big; now it’s vegan. What next? I think people will start looking into food traceability. They’re already talking about farm to table, and what happens all along the supply chain.
CD: The best we can do for mankind is set a food benchmark. Whether we succeed financially is not my primary focus. We want to raise the bar. It has been reduced so badly … much of the authenticity of organic food has been lost, what we fought for in the 1970s. We want to build a lifetime relationship with our consumers, so they will trust us all the way. An issue which bothers me is that salt quality is not part of the organic certification of processed foods. Time and time again I have had to demand organic producers to use mineral-rich sea salt in the products that we contract with them. Many producers of organic foods are using cheap mined salt, as there are no demands in the organic certification about salt quality or quantity. It’s sad, because good quality sea salt is vital for good health. The latest trend to reduce salt is good. Clearspring looks at all the ingredients going into the organic product, including the salt quality. We are being challenged on the price of our authentic fine foods and especially our artisanal Japanese foods, but product price simply reflects the quality. Conventional Japanese food companies and often organic food processors are using poor quality salt. I will keep on this path and am now lucky to have three of our family children continuing my work. In good faith, in 2043 we’ll be celebrating our 50th anniversary, still fighting to uphold a sustainable food benchmark.
Rosie Greenaway
Editor
With a background in writing editorial and creative content for the events, design, travel, food and wellbeing industries, Rosie now turns her focus towards the natural and organic sector as editor of Natural Products News and Natural Beauty News.
]]>Miso is a fermented Japanese soya food made using the special koji fermentation culture and different types of grains.
Clearspring miso is still made as slowly and authentically as possible, a rare practice in today's fast moving world.
Slow production and traditional fermentation create a rich and complex flavour and the best possible health benefits for miso.
Clearspring miso is made using organically grown ingredients, with handmade koji that is full of potent digestive enzymes to break down the beans and grains, whole soya beans that undergo long, slow cooking, and natural ageing in seasoned cedarwood kegs over many months at ambient temperature.
Sadly, very little miso in Japan is still made this traditional way. Some may be naturally aged, but has koji prepared using an automated process which excludes the wild organisms that give personality to the miso and benefit digestion - think how traditional sourdough bread compares with quick yeast baked bread and you will get the picture. Moreover, it will be fermented in stainless steel or plastic tanks that fail to impart the subtle nuances of flavour that cedarwood provides. Such standardised miso has a uniform taste and unvarying texture.
Further down the quality scale is the majority of the miso made today. This is produced in just a few weeks using a rapid, high temperature automated process with no real ageing. Whilst it is cheap to produce, it has a dull, flat and lifeless quality when compared with traditionally made miso.
An example of the process:
Clearspring’s long-fermentation misos are always aged slowly in cedar wood kegs. This is in contrast to many modern miso manufacturers who try to mimic the traditional way by carrying out accelerated temperature controlled fermentation in plastic or stainless steel holding tanks. Traditional methods result in a paste that is full of vitality, character and complexity. Heavy stones must be placed on top of the keg to encourage the fermentation by adding weight on top of the mash.
Miso is a nourishing, high energy whole food that can help maintain health and vitality. Centuries of Japanese folklore and recent scientific studies have both shown that miso is a powerful health food, and a concentrated source of essential nutrients.
All dark varieties of Clearspring miso are made using cereal grains and whole soya beans, so the nutrition of these whole foods is fully available in the finished miso.
Production of miso begins by cooking soya beans and combining them with koji (grains or soya beans inoculated with Aspergillus oryzae mould spores), salt and water. This mixture is then fermented and aged over several months in large cedarwood kegs.
Over time, 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, making miso an excellent food for strengthening digestion.
The same enzymes that help with fermentation during the making of miso can also help with digestion of a meal that includes miso, and can even destroy substances in food that cause food allergies.
Miso also acts like a digestive tonic, and once established in the intestine, the acid-loving bacteria found in abundance in unpasteurised miso promote health and stamina.
Beneficial bacteria found in the small intestine are also effective in fighting conditions such as constipation, yeast infections (candidiasis), and lactose intolerance. New research is also beginning to suggest that some friendly bacteria strains may combat more serious diseases such as coronary heart disease and cancer.
John and Jan Belleme, who are authors of The Miso Book and have been researching miso for twenty five years, say that using miso regularly is the best health insurance you can have. Much more than a proverbial 'apple a day', a daily bowl of miso will not only keep the doctor away, it will add vitality to your life. Without a doubt, miso is a culinary treasure - the world's most medicinal everyday food.
In some parts of China and Japan drinking miso soup every day is still associated with a long, healthy life. Starting the day with miso soup is said to alkalise the body and help neutralise the acidity caused by the over consumption of meat, sugar and alcohol.
Miso was touted for centuries as a folk remedy for cancer, weak digestion, tobacco poisoning, low libido, and several types of intestinal infections. Recently, some scientific studies have shown that miso really is effective against atomic radiation, heavy metal poisoning, cardiovascular disease, many forms of cancer, strokes, high blood pressure, chronic pain, and food allergies.
Many of miso's reputed health properties have been associated with a group of biochemicals found in soya called isoflavones. These are compounds that have a similar shape to oestrogen and which various scientific studies have indicated may be effective in reducing the risk of cardiovascular disease and cancer. They are believed to help fight cancer as they slot into the body’s oestrogen receptor sites, thereby preventing cancerous tumours from being supplied with the hormone required for their growth. (1)
Research has also shown that fermented soya products contain much higher levels of isoflavones than raw soya beans, and in particular genistein, a plant isoflavone that is a potent anti-cancer agent. Studies have shown that the occurrence of certain types of cancer is lower in countries that have a tradition of consuming soya based foods, such as Japan, China and Singapore. (2)
Also read: Miso Soup Cuts Breast Cancer Risk
Unpasteurised miso contains an abundance of live enzymes that can be destroyed through prolonged cooking. However, other health and nutritional properties, as well as the flavour of miso, are left unaltered by cooking, and some recipes suggest cooking miso to develop the flavour of other ingredients in the dish.
To maximise the enzymatic benefits of miso, choose an unpasteurised variety (or freeze-dried miso soup) and select recipes where miso is added towards the end of cooking.
Miso can be used instead of salt to flavour dishes such as soups and stews. It combines well with ingredients such as ginger, garlic, rice vinegar, tahini and citrus zest and juice. Check our recipe section for more specific suggestions.
Generally, the best way to store miso to maintain its freshness and quality is in a cool cupboard or refrigerator. However, it really depends on climatic conditions and personal preference.
High temperatures will encourage further fermentation, which although not harmful, will darken the colour and alter the flavour of the miso as well as possibly leading to a build-up of pressure within the packaging.
Salt plays an integral part in many fermented and pickled foods. It acts as a check to the fermentation process, creating foods with optimum nutrition but preventing them from spoiling. Miso contains enough salt to successfully control the fermentation, with the actual amount varying from 5% for lighter varieties up to 12% for stronger, darker varieties.
Miso is a concentrated seasoning with considerable flavouring ability, so there is no need to use a lot of it. When substituting miso for salt, add approximately one to two teaspoons of miso for one quarter of a teaspoon of salt. This way salt intake can be lowered and full benefit gained from the flavour and nutrition of miso.
Organic certification does not allow genetic modification, so all Clearspring organic foods are therefore certified non GM.
With its non-organic foods, Clearspring is careful to only trade products where there is a declaration from the supplier that all the ingredients are non GM.
Like with French wine or Belgian beers, miso comes in numerous varieties, each with its own unique taste, colour and texture, and each reflecting the local culture, crops and growing conditions of different regions of Japan.
While sweet miso with few soya beans, less salt and more koji and popular in the south of Japan, darker miso, often call aka or red miso, contains more soya beans and less grain koji, and traditionally comes from the northern part of Japan.
Clearspring range of miso includes the best of each type of miso, both dark and light, as well as pure soya bean and grain based varieties:
Also known as: Shiro miso, Mellow miso, Sweet rice miso
Made with: Soybeans, white rice, water, salt.
Description:
Sweet white miso is quite unique amongst misos; it is only fermented for 2-8 weeks, unlike the other misos which are fermented from one summer up to three years. As its name suggests, its colour is paler than other varieties, spanning from white through to yellow or beige. Creamy, rich and slightly sweet, sweet white miso is high in carbohydrates and koji, but lower in soybeans than the darker varieties.
Originates from: Kyoto
Particularly suited to: Light soups, dips, dressings, spreads. Its creamy texture and taste makes it a perfect dairy substitute in dishes like mashed potato.
Called in Japan: Mugi miso
Made with: Barley, soybeans, water, salt.
Description: A relatively dark and rich miso that is the traditional miso of rural communities in Japan.
Originates from: Western Japan
Particularly suited to: Soups, stews and sauces
Called in Japan: Genmai miso
Made with: Soybeans, brown rice, water, salt.
Description: Dark brown in colour, brown rice miso is high in fibre and has a nutty, rich and slightly sweet flavour.
Originates from: Developed for the macrobiotic community and natural food lifestyle
Particularly suited to: Soups, stews, sauces. Also, mixed with sesame tahini to make bread spreads.
Called in Japan: Hatcho miso or Mame miso.
Made with: Soybeans, water, salt, roasted barley flour.
Description:
Hatcho, or eighth street, is where you will find the company which has been making their delicious miso to the same recipe for five centuries. The darkest of all the misos, it is packed full of protein and lower in salt than other varieties. Its characteristic smoky flavour is one of the true tastes of traditional Japan,
Originates from: Tokai region
Particularly suited to: Soups and rice dishes.
Called in Japan: kome miso (aka miso)
Made with: Rice, water, salt.
Description: Most rice miso is red miso, which is reddish brown in colour and has a high protein content.
Originates from: North East Japan
Particularly suited to: Soups, stews, sauces.
Our core belief is that everyone should have access to quality organic food to eat well. Our products make a valuable contribution to sustainable agriculture, by supporting organic farmers and artisan food producers. Through enriching the soil and caring for the eco-system, we are protecting the world that we pass on to our children.
From the humble beginnings of Japanese miso soup, to over 260 products today, our range continues to grow. We are continuously inspired to bring diversity, innovation and the art of wellness through food to our offering. All our products have a distinctive flavour, made with authentic recipes and by traditional methods. We never use any artificial additives or add refined sugars. Our passion is to show you just how delicious and abundant a plant-based diet can be, not only how it tastes, but also how it keeps us healthy and thriving.
We believe in the intrinsic value of our core ingredients and promise to always maintain the integrity of our mission. We love what we do and invite you to discover the great taste of Clearspring. Join us in our journey for the next generation.
...which in turn means supporting organic, sustainable agriculture and advocating real plant-based foods. Traditional food sourced globally, enjoyed by everyone.
“As a young law student in New Zealand I began to question the changing face of agriculture and how it would provide for future generations. It was the beginning of a journey that has spanned over four decades, bringing us to the Clearspring of today, and the uniquely diverse range of organic and sustainably-produced Japanese and European fine foods that are enjoyed throughout the world. A range that will keep expanding with my own children’s involvement in building the Clearspring for the future, constantly turning one more acre of land back to organic cultivation as they go.”
Christopher, Maria and the whole Dawson Family x
Follow us on Facebook, Twitter and Instagram to see what we're up to! :)
Spread the love for Sweet White Miso with your friends and family.
Tag @ClearspringUK and use our event hashtag #12DaysofMiso #JustAddMiso to join the party and for your chance to have your creations featured on our social pages.
At the same time, your local independent health food shops across the country will also be taking part during the 12 days, with in-store demos, sharing their love for our miso.
Head down to your local health food stores to find out more!
Gluten is a component of wheat and is also a protein that is found in some other grains too, including spelt, barley and rye. It’s also what gives yeast-based dough its elasticity. Because gluten is found in a variety of grains, people who react to gluten (including those with coeliac disease, which is actually an autoimmune response triggered by gluten, as we’ll see below) need to avoid not only wheat, but also other gluten-containing grains and any foods that contain them.
A reaction to wheat can be completely different from a reaction to gluten. In fact, those with a true allergy to wheat are often not reacting to the gluten, but to some other part of the plant. Researchers have actually identified 27 different potential wheat allergens (1), of which gluten is one type. Albumin and globulin proteins may be particularly common triggers (2).
Let’s look more closely at the difference between wheat allergy, coeliac disease and gluten intolerance.
A true wheat allergy should not be confused with gluten intolerance or coeliac disease. A food allergy is caused by the immune system producing IgE antibodies to a specific food protein or proteins. Symptoms tend to occur fairly soon after eating the food, from seconds up to two hours. When the food protein is ingested, it can trigger a range of allergy symptoms from mild (such as a rash, itching, or sneezing) to severe (trouble breathing, wheezing, anaphylaxis). Wheat allergy symptoms may also include abdominal pain, diarrhoea and other digestive disturbances. A true food allergy such as this can be potentially fatal.
Allergy to wheat is thought to be more common in children, who may ‘grow out of’ it before reaching adulthood. But it can also develop in adults.
Those with a wheat allergy may still be able to consume other gluten-containing grains; although in some cases these will need to be avoided too.
According to the Coeliac Society (www.coeliac.org.uk), coeliac disease is a well-defined, serious illness where the immune system attacks the body’s own tissue, when gluten is eaten. This causes damage to the lining of the small intestine and means that the body cannot properly absorb nutrients from ingested food. Usually diagnosed by a gastroenterologist, it is a digestive disease that can cause serious complications, including malnutrition and intestinal damage, if left untreated. Coeliac disease is not a food allergy or intolerance; it is an autoimmune disease where the sufferer must completely avoid gluten from all grains – not just wheat.
The Coeliac Society states that one in 100 people in the UK is thought to have coeliac disease, but only 24 per cent of these people are diagnosed. This leaves nearly half a million people in the UK who could have coeliac disease but aren’t yet diagnosed (www.coeliac.org.uk/coeliac-disease/myths-about-coeliac-disease).
Many people who do not have coeliac disease can still experience uncomfortable symptoms when they consume gluten. This is known as non-coeliac gluten sensitivity or gluten intolerance. Researchers continue to debate just how many people are truly sensitive to gluten, but the number has been estimated to be approximately 6% of the population.
As some of the symptoms of coeliac disease, gluten intolerance and even wheat allergy can overlap, it is important to be tested by your doctor to determine which of these may be causing your symptoms.
A gluten-free diet may also be beneficial for other conditions. These include inflammatory bowel diseases such as Crohn's disease and other digestive conditions or symptoms such as irritable bowel syndrome or excessive bloating and gas. There’s increasing evidence that following a gluten-free diet may be beneficial for some people with other types of autoimmune disease too.
Now let’s look at why understanding the difference between these two terms is important, depending on which of the above conditions/symptoms you may have.
‘Wheat-free’ foods are free from any components of wheat, including other proteins that people with a wheat allergy can react to. But foods that are just labelled ‘wheat-free’ may still contain other gluten-containing grains or substances derived from them, and are not necessarily gluten-free.
‘Gluten-free’ foods have to be free of gluten from any of the gluten-containing grains (more accurately, they have to contain less than 20 parts per million of gluten – a very tiny amount). Once again, these grains include rye, barley and spelt as well as wheat. Oats can also contain small amounts of gluten via contamination from other grains. Therefore oats also need to be avoided on a gluten-free diet, unless they are specifically labelled ‘gluten-free’, indicating that the oats have been processed in facilities that eliminate risk of contamination with gluten.
However, ‘gluten-free’ doesn’t necessarily mean the food is free from other wheat components. So if you have a wheat allergy and you’re buying packaged or processed foods, it can be wise to look specifically for ‘wheat-free’ and not just gluten-free – or thoroughly check the ingredients list to make sure the food you’re buying doesn’t contain other wheat components.
If a label on a packaged food doesn’t explicitly state ‘gluten-free’ or ‘wheat-free’ then you may need to look through the ingredients to check. But it’s not enough to avoid anything that lists the word ‘wheat’ (or when looking for gluten-free products, the words ‘wheat’, ‘barley’, ‘rye’ or ‘spelt’). Products such as gravies, soya sauce, salad dressings and casseroles can contain derivatives of wheat or other gluten grains that are harder to identify and can also be listed under different names. The following should all be avoided: durum wheat, spelt, kamut, couscous, bran, wheat bran, wheat germ, farina, rusk, semolina, wheat starch, vegetable starch, vegetable gum, malt extracts, vegetable protein, cereal filler, cereal binder and cereal protein.
The following are alternatives that are both wheat and gluten-free: maize (corn), corn flour, potato, potato flour, rice flour, soya beans, soya flour, buckwheat, millet, tapioca, quinoa, amaranth, sorghum, arrowroot, chickpea (gram) flour and lentil flour.
Chickpeas, beans and lentils are good fillers and can be added to soups and gravies, while wheat-free pasta and rice noodles are a great alternative to standard wheat pasta.
Understanding the difference between wheat and gluten can help avoid any unnecessary symptoms that may be brought on by ingesting the wrong foods. Confusing wheat and gluten may have less of an impact on people with non-coeliac gluten sensitivity/intolerance, or wheat sensitivity/intolerance, but it can have more serious consequences for those with a true wheat allergy and coeliac disease.
The Clearspring promise is to provide great-tasting, delicious foods that support good health and provide optimum nutrition. We want to give our customers who need to avoid gluten or wheat the opportunity to have great-tasting food and to be able to cook with confidence. This has inspired us to launch a range of gluten-free ingredients, from meal staples such as soya protein, rice and vegetable pastas to seasonings, sauces and garnishes. These are tasty, nutritious alternatives perfect for those on a gluten-free diet but equally delicious for the whole family.
1. Sotkovský P et al. A new approach to the isolation and characterization of wheat flour allergens. Clin Exp Allergy. 2011 Jul;41(7):1031-43.
2. Mittag D et al. Immunoglobulin E-reactivity of wheat-allergic subjects (baker's asthma, food allergy, wheat-dependent, exercise-induced anaphylaxis) to wheat protein fractions with different solubility and digestibility. Mol Nutr Food Res. 2004 Oct;48(5):380-9.
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