On this page:
> What are the characteristics of traditional Japanese cuisine?
> What is the difference between Japanese and Western foods?
> What kinds of seasonings are used in Japanese cuisine?
> During sea vegetables harvest, is there a problem with modern day pollution and heavy metal?
> Is koji a yeast?
> What are isoflavones, and what purpose do they serve?
> Is miso always fermented in cedar wood kegs? And why are
stones piled on top of the kegs?
> What is mirin? Is is possible to drink it?
 

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What are the characteristics of traditional Japanese cuisine?
In Japanese cuisine there is more emphasis on vegetable quality foods than animal foods. The huge variety of seasonal foods results in an appreciation of when the different foods are in season and their suitability for providing satisfaction at that time of year when their quality is at its best. Also, there is less emphasis on heavy main courses and overly sweet desserts.

What is the difference between Japanese and Western foods?
The Japanese people value subtle tastes and flavours. Appearance is almost as important as the actual taste and the quality of each dish is more important than the quantity. Care is taken to make the prepared foods very digestible, so you can leave the table feeling satisfied on all levels without feeling stuffed.

These differences could be explained by the relative scarcity of arable land in Japan, which has created the need to gain the maximum nutrition value from the available grains, vegetables, fresh fruits and limited animal products. Culturally, Buddhist traditions have emphasised vegetarianism. Japan's distinct four season climate has also had a profound influence on the cuisine.

What kinds of seasonings are used in Japanese cuisine?
A naturally sweet seasoning, mirin*, is used in many Japanese dishes, creating a good balance of savoury and sweet tastes throughout the meal, which satisfies the palate. Soya sauces are used to enhance the flavour of the ingredients, rather than just salt. Also, the use of `umami'* flavour, naturally found in kombu (kelp) and shiitake mushroom stock, gives more substance and depth to many dishes.

Fermentation using koji culture* increases the bioavailability of the nutrients in foods. Certain vegetable condiments and garnishes such as grated daikon radish, wasabi or ginger are used to aid digestion and also avoid parasitical development. Pickles made from seasonal vegetables, rice bran and sea salt are often eaten during and/or at the end of the meal, to promote digestion.

*umami: "the fifth taste"

During sea vegetables harvest, is there a problem with modern day pollution and heavy metals?
Clearspring sea vegetables are harvested in specific areas dedicated to wild and cultivated sea vegetable production. We also constantly monitor the levels of heavy metals in our sea vegetables.

Is koji a yeast?
No, it is actually cooked rice and/or soya beans that have been innoculated with a fermentation culture with the Latin name Aspergillus oryzae. This naturally occurring culture is particularly prevalent in Japan, which explains why so many Japanese foods have been developed over the centuries using it. It is used to make popular foods like soya sauce, miso, mirin and sake. Find out more about this fascinating substance here.

What are isoflavones, and what purpose do they serve?
Many Clearspring foods, in particular those made from soya beans such as miso and soya sauces, provide isoflavones. These are compounds that have a similar shape to oestrogen and are said to help in the prevention of 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)

1. From ‘Foods To Fight Cancer’ by Professor Richard Beliveau and Dr Denis Gingras
2. From ‘Japanese Foods that Heal’ by John and Jan Belleme

Is miso always fermented in cedar wood kegs? And why are stones piled on top of the kegs?
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.

What is mirin? Is it possible to drink it?
Mirin is, along with soya sauce and miso, one of Japan’s most important cooking ingredients. It is made from glutinous rice that is steamed and mixed with koji, the cultured rice that lies at the heart of so many traditional Japanese foods, and shochu, a traditional Japanese distilled spirit that can be made from rice or other grains.
A traditional mirin mash is left to ferment for up to 60 days, during which time the enzymes in the koji break down the starches in the rice into sugars and amino acids, creating a sweet, syrupy seasoning that has an alcohol content of around 14%.

Mirin was used to sweeten and season Japanese dishes long before white sugar was first introduced from abroad. It adds balance and roundness to dishes, offsetting the saltiness and sourness of other condiments such as soya sauce and brown rice vinegar. It also serves to mask the odour of ingredients such as fish, and its richness imparts glossiness to sauces such as the famed teriyaki sauce.

Although nowadays mirin is used primarily as a cooking ingredient, and indeed much of the mirin produced is intended only for this purpose, mirin was in fact traditionally enjoyed as an alcoholic beverage, the most conspicuous example being the New Year drink known as o-toso, where mirin infused with herbs is left to sit for a period prior to drinking. The best quality mirin, such as Clearspring’s Organic Mikawa Mirin, can be enjoyed as a drink, either on the rocks or mixed with warm water.
The makers of our Mikawa Mirin have also created a delightful beverage of mirin infused with the flavour and goodness of ume/Japanese apricots. Clearspring hopes to be able to offer this delicious drink to customers in the not too distant future.