I like to think of May as the breakthrough month. Many countries celebrate independence, new constitutions, Labour days, Children's Day in some Asian countries and more. Meanwhile, farmers and gardeners are frantically sowing seeds to enjoy the burst of spring growth after the dormant winter.
Regarding the abundance from nature, I thought 220 million tonnes of soya beans was a lot. The wheat crop of 2008 was 688 million tonnes! Today so many people are intolerant to the current wheat as we know it. I firmly believe that we have "modernised" wheat too much, purely to simplify mechanised bread production. In the process, wheat has actually become harder to digest. My Aunty Joyce introduced me to homemade whole wheat bread when I was 16. I was amazed at the taste and energy it gave me, especially as a long distance runner. She lived to over 90, always making such bread.
Now is the time to revive old varieties of whole wheat grains and put them back on the table. To promote the wholesome value of whole wheat - the staff of life, Clearspring is launching more wholesome noodles. Yes, this is in line with our policy of First Hand Nutrition, to get maximum nutrition from the basic whole grains, beans and seeds granted to us as gifts from nature.
I'd like to offer my congratulations to the winners of our ‘naked pan’ and ‘Kuniyoshi’ competitions last month. We received some very interesting product suggestions.
Best wishes,
Christopher Dawson
Founder
Announcing our new Organic Wide Udon
Just as there are many different varieties of pasta, there are also many different shapes and sizes with noodles. Called kishimen in Japanese, Clearspring Organic Wide Udon are flatter and wider than Clearspring Organic Udon; both are made from 85% whole wheat flour. They are somewhat similar to tagliatelle and suited to a large range of dishes; you can serve them hot in soups and stir-fries or cold with a dipping sauce. Find some tasty recipe ideas below.
Japanese udon, a brief history
Udon noodles are said to have started their life in China where they originally resembled wonton squares, which were used to wrap meat and vegetables to be cooked in broth. Since their arrival in Japan around the 8th century, they have undergone some changes to become the long, thin noodles that we know and love today.
Clearspring Organic Udon are made using the traditional Japanese method known as “roll & cut” in contrast to the extrusion method used for most pasta. A lot of time, care and attention to detail are put into mixing wheat flour, salt and water into a dough, rolling the dough and cutting it into the desired shape. You can find out more about the noodle making process here.
Recipes of the Month
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Refreshing, filling and delicious this salad is an ideal summer dish. |
This recipe is simple, tasty and quick to prepare, a classic Japanese lunch. |
Find out what we have in our lunchbox this month in our brand new bento series. |
- Bluebell watching
- Children’s day - kodomo no hi
- What’s in your lunchbox?
- The Telegraph on Clearspring
Clearspring will be exhibiting at the Allergy Show, London Olympia, UK, 12-14th June 2009. Please come along and visit us. We will have a number of show offers, to get you tasting some of our delicious foods.
Find out about Clearspring in the press here.