Products

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.

An unpasteurized Japanese Soya Bean Puree. Use to give a hearty flavour to beans, sauces, spreads, soups and stews. Simply dilute with cooking liquid to use.

This robust miso is made using traditional methods. It is made with more soya beans than most brown rice misos and therefore it must be aged for 2-3 years. It has a similar property to Barley Miso but with a slightly sweeter taste.

Sweet White Miso was historically reserved for rich people and royalty, because it is made with lots of rice koji, which was very expensive. However, now that rice is less expensive, Sweet White Miso can be enjoyed by everyone.

Unpasteurised Barley and Soya Bean Puree. Use in place of salt to add concentrated goodness and flavour to stews, bean dishes, sauces and spreads. Dissolve miso in cooking liquid before adding.

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.

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.