Organic Atlantic Sea Spaghetti - Dried Sea Vegetable

This sauce meets all needs and certainly met my dietary needs. Its the best product I have had. Would definitely recommend

Brilliant. This has really cheered me up.

Arrived quickly, nicely packed :) great taste.

This product and its sister the plain (organic) ume plum (ume su) seasoning have been the most versatile and convenient addition to the condiments cupboard I think I've ever made. I was puzzled at first by this stuff that is basically a cross between a brine and a vinegar (entirely without the 'vinegary' smell though!) but as time has gone on it's become clear this stuff is a must-have. I even caught myself yesterday mid-coronavirus supply strangeness figuring out how to make an equivalent from salt-pickled lemons if Clearspring runs out ... Basically we use it in cooking and as a table seasoning for everything that needs both a touch of salt and also a bit of a tangy lift. It has its own subtlety but we tend to use it in ways too that overpower its native flavour. So it goes into cheese and tomato sauces, vegetable soups and stews, to marinade or simply dampen fish or meat prior to flouring-and-frying or roasting, as well as onto the plate as a condiment to add excitement to all kinds of steamed vegetables (especially greens) and like a ketchup for roasted root veg, fritters and rissoles, savoury omelettes – you name it. The flavour is salt-sour with just an overtone of fruitiness and the shiso aroma. It is the most beautiful colour: absolutely rose-pink. Mixed with mirin it makes a sweet-sour dipping sauce which we like with steamed dumplings and which is a rather lovely peach colour. I don't know how it is 'supposed to be' used in an orthodox kitchen but we wouldn't live without it in ours.

These are crisp and tasty and the long oblong shape makes them easier to eat than round corncakes which tend to fracture more messily. The Clearspring ones also have a kind of lip or edge on the bumpy side, which makes it easier to load them with delicious spreads or fillings. That does mean spreads go on more thickly, which in my opinion is an advantage; in any case, if you want very thin butter and marmite you can always use the smooth side. They taste pleasantly popped-corn-savoury but also work brilliantly with (for example) chocolate sesame spread or cream cheese and jam. They stay crisp well in a tin after opening. I try to keep a couple of packs around the place for when a snack or light meal is needed fast, as they are super-handy and always well received. Warning: if you eat them by themselves you're likely to just burn through a packet without thinking. They are not substantial. Best to pile them liberally with something that sticks to the ribs.