Recipe Inspiration

Hijiki is a distinctive jet-black sea vegetable that grows on the ocean floor in long thin strands. It is most widely popular as an ingredient in Japanese cuisine. It is naturally rich in flavour with a delicate texture. Its colour contrasts beautifully with other vibrant ingredients and works wonderfully well when combined with grains and other vegetables.

Hijiki is a distinctive jet-black sea vegetable that grows on the ocean floor in long thin strands. It is most widely popular as an ingredient in Japanese cuisine. It is naturally rich in flavour with a delicate texture. Its colour contrasts beautifully with other vibrant ingredients and works wonderfully well when combined with grains and other vegetables.

We have created a deliciously versatile and umami-rich Vegan Gravy recipe using our award-winning Organic Brown Rice Miso. You can drizzle it on everything from simple mashed potatoes to a hearty Sunday roast or festive dinners.

We hope you will enjoy the Clearspring sushi range, comprised exclusively of authentic, distinctive ingredients made to traditional, natural recipes. It has never been so easy or so much fun to create sushi in your own kitchen.

Using Hatcho miso in your glazed brings such a deep umami flavour to your miso glazed aubergine. This glazed can be used in on any cooked or raw vegetables.

This Japanese salad is delicious and tangy from the Umeboshi Puree, contrasted with the deep savoury flavour of the sea vegetable Dulse.

Also called oinarisan in a more informal way in Japan, inari sushi is a simple and fun to make sushi. Just rice balls inside a deep-fried tofu bag, enjoy!

Udon and lomein noodles go especially well with this popular sauce, and soba noodles taste good with it too. This version of the recipe is simply garnished with spring onions, but try topping the noodles and sauce with steamed vegetables.