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.

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.