19 Acton Park Estate, London W3 7QE, UK

Our Story

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 and appreciated throughout the world. Our products make a valuable contribution to sustainable agriculture by supporting organic farmers, artisan food producers and a plant-based diet.

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Food is our Passion

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 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.

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“We constantly work and play to convert one more acre back to Organic each day”

Christopher Dawson, Founder & CEO

Our Brand Promise

Clearspring Range

All our products are 100% vegan with no artificial additives, MSG, colourings, preservatives or added refined sugars.
We are proud that many of our products are certified with the following organisations:

Certification Logos - Organic, Bio, Demeter, Vegan, Kosher

*These logos do not represent blanket certification of all products, please see individual pages for logos relevant to specific products.

Get in touch with us

Don't hesitate to get in contact with us, whether it be feedback, requests, or simply just to chat, we'd love to hear from you :) If you have a question about something, we may have answered it already on our FAQs page, otherwise please fill out the contact form.

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Vegan, Macrobiotic & Japanese

Recipes

Pumpkin Pie with Tofu Vanilla Cream

Enjoy this plant-based take on a classic seasonal dessert, using Clearspring's versatile Silken Tofu for this dish's finishing touch, the vanilla cream.

Tahini Tantanmen Ramen with Crispy Shiitake

This recipe is inspired by tantanmen ramen – a Japanese take on Sichuan dan dan noodles, with a broth made from soya milk and sesame – but it is by no means authentic. Typically this would have a proper stock as the base and be topped with minced (ground) pork, but I got attached to the idea of a ramen that could be knocked up quickly and that remained vegetarian/vegan. I also wanted to use udon noodles (again, untraditional), because I love their texture: big, fat, slippery, chewy – is there anything more satisfying?

Pickled Sakura Cherry Blossom

Spring activity 🌸 Pickled Sakura cherry blossom. “Sakura zuke “ #桜漬け using Clearspring’s Ume Su - Ume Plum Vinegar 🌸 Sakurazuke is enjoyed in Japan as a seasonal decoration/garnish on dishes, desserts and even in teas. They can be eaten like an edible flower after it has been preserved.