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Unlike most concentrated vegetable stocks, it is made from the highest quality, natural ingredients without the use of yeast extracts. This is our unique creation which can be used in non-Japanese style soups and stews.
Ingredients: Brown rice miso* (35%) (whole soya beans*, cultured brown rice*, sea salt, water), sea salt, carrot purée*, water, onion purée*, leek purée*, kombu sea vegetable extract (water, kombu, sea salt), kuzu* (starch thickner), ginger purée*, cold-pressed sunflower oil*.
Product volume - 112g (4x 28g sachets)
Miso is a traditional fermented Japanese staple food and seasoning made from different types of grains but mainly soya and a unique koji fermentation culture.
During the 18 years Clearspring's founder Christopher Dawson lived in Japan he became an expert on miso quality, and the Clearspring range is his selection of the finest traditionally made Japanese miso. All traditionally fermented Japanese miso is prepared by cooking the finest organically grown ingredients (whole soya beans and cereal grains) and combining them with a koji culture (grains or soya beans inoculated with Aspergillus oryzae mould spores) sea salt and water. Then naturally aged in cedarwood kegs over many months at ambient temperature the enzymes from the koji, along with naturally occurring yeasts and bacteria, gradually break down the complex grains and beans into readily digestible amino acids, fatty acids and simple sugars. The resulting miso has rich and complex flavours and an abundance of umami, the fifth taste.
Generally, the best way to store miso to maintain its freshness and quality is in a cool cupboard or refrigerator. However, it really depends on climatic conditions and personal preference. High temperatures will encourage further fermentation, which although not harmful, will darken the colour and alter the flavour of the miso as well as possibly leading to a build-up of pressure within the packaging.
Salt plays an integral part in many fermented and pickled foods. It acts as a check to the fermentation process, creating foods with optimum nutrition but preventing them from spoiling. Miso contains enough salt to successfully control the fermentation, with the actual amount varying from 5% for lighter varieties up to 12% for stronger, darker varieties. Miso is a concentrated seasoning with considerable flavouring ability, so there is no need to use a lot of it. When substituting miso for salt, add approximately one to two teaspoons of miso for one quarter of a teaspoon of salt. This way salt intake can be lowered and full benefit gained from the flavour and nutrition of miso.
Organic certification does not allow genetic modification, so all Clearspring organic foods are therefore certified non GM. With its non-organic foods, Clearspring is careful to only trade products where there is a declaration from the supplier that all the ingredients are non GM.
Like with French wine or Belgian beers, miso comes in numerous varieties, each with its own unique taste, colour and texture, and each reflecting the local culture, crops and growing conditions of different regions of Japan. While sweet miso with lower soya content, less salt and more koji is popular in the south of Japan while darker miso, often call aka or red miso, contains more soya and less grain koji, and traditionally comes from the northern part of Japan. The Clearspring range includes the best of each type of miso, both dark and light, as well as pure soya bean and grain based varieties:
Unpasteurised miso contains an abundance of live enzymes that can be destroyed through prolonged cooking. However the nutritional properties, as well as the flavour of miso, are left unaltered by cooking, and some recipes suggest cooking miso to develop the flavour of other ingredients in the dish.
To maximise the enzymatic benefits of miso, choose an unpasteurised variety (or freeze-dried miso soup) and select recipes where miso is added towards the end of cooking.
Miso can be used instead of salt to flavour dishes such as soups and stews. It combines well with ingredients such as ginger, garlic, rice vinegar, tahini and citrus zest and juice. Check our recipe section for more specific suggestions.
Miso has been treasured for Centuries as a folk remedy, in fact there is a proverb in Japan which states: "a miso a day keeps the doctor away"!
Savoury, earthy, ‘mushroomy’ - none of them quite fit the bill when trying to describe the ever illusive umami taste. Read the full article here.
Koji is the active culture in Japanese food production. Read the full article here.
|of which sugars:||1.7|
|of which saturates:||0.4|
|of which monounsaturates:||-|
|of which polyunsaturates:||-|
|Cereals containing gluten*||Absent|
|Soybeans*||Present as ingredient|
|Sulfur dioxide and sulphites*+||Absent|
* and products thereof. +(>10mg/kg or 10mg/l)
|Free of Added Alcohol||Yes|
Dissolve the content of one sachet into 500ml of boiling water to make a delicious, smooth and mellow stock for soups, stews, sauces, rice and grain dishes.