Clearspring

Clearspring Organic long life Tofu is made with just three ingredients; organic whole soya beans, spring water from Mount Fuji and Nigari a naturally occurring mineral rich coagulant derived from sea water. Denser and richer than other soft tofu it has a silky soft, smooth texture whilst maintaining firmness. It is very easy to use and tastes as good as fresh tofu.

The original Japanese recipe of cooking and fermenting organic brown rice to convert the complex starches into simple natural sugars. The result being an amazingly sweet and creamy dessert with no added sweeteners. Tastes great with fresh fruit and toasted nuts.

Serve straight from the jar as a hot or cold dessert. A rich & creamy dessert with no added sweeteners & dairy free. Made accordingly to a traditional Oriental recipe by cooking whole grains and adding a special culture, koji, which reduces the starches in the grains into their own sugars, without depleting the grains benefits.

Made from just wholegrains without the added sweeteners or dairy ingredients, amazake can be served straight from the jar as a dessert or topping with fresh fruit and nuts, used in trifles or dilute and season with cinnamon, ginger and citrus zest to make a delicious hot or cold drink.

Small pieces add zest to sushi and rice balls and can be rubbed onto cooked sweetcorn or used in other dishes. Taken alone, umeboshi flesh has been traditionally used as a digestive tonic. Umeboshi are a concentrated food and only a small amount is needed.

Clearspring Umeboshi Purée is a tart and tangy seasoning that can be used to enliven sushi, dips, dressings, spreads and sauces. It is traditionally made in Japan from the finest quality ume fruit slowly pickled in salt, with shiso herb added for colour and flavour.

Delicious versatile wheat free 100% soba noodles have a rich and nutty buckwheat taste.

Clearspring Organic Udon Noodles cook in under 10 minutes and have a delicious flavour. Super versatile in the kitchen they can be used in a both Asian and European type dishes thus adding a distinct flavour to traditional recipes.

Firm, smooth noodles made from brown rice flour and wheat flour in varying proportions are egg free. They are extremely versatile in the kitchen and can be used in all traditional ethic cuisines.