Organic

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.

Quick to cook, delicious flavour and easily digested, Organic Wide Udon Noodles are satisfying and versatile. They are also low in fat and a good source of protein.

Kuzu is a gluten free starch thickener with a smooth texture and neutral flavour that is anturally extracted from the roots of one of Japan’s most vigorous wild plants. ideal to use as a thickener in soups and stews, sweet and savoury sauces, glazes and pie fillings. To use – crush kuzu chunks and thoroughly dissolve in a small amount of cold water. Add to your cooking liquid and heat, stirring continuously until thick and translucent. A half to one tablespoon of kuzu will thicken one cup of liquid.

This is a rare treat – a double strength, wheat and gluten free soya sauce produced by a natural fermentation in the cedarwood kegs over two summers. Enjoy its classic sauce that has been made to a 500 years old recipe. Its flavour is more concentrated than standard soya sauce, yet never over powering.

This is a rare treat – a double strength, wheat and gluten free soya sauce produced by a natural fermentation in the cedarwood kegs over two summers. Enjoy its classic sauce that has been made to a 500 years old recipe. Its flavour is more concentrated than standard soya sauce, yet never over powering.

It is produced using a traditional method of ageing in partly buried earthware crocks. Clearspring’s Brown rice vinegar is considered to be one of the finest qualities in Japan. Refreshing and delicious, it is full-bodied and slightly sweet making it very palatable.