Vegan

Kosher

Unpasteurised

Ingredients: Whole soybeans (47%)*, cultured brown rice (33%)*, sea salt, water. *organically grown

Savoury and slightly sweet, this miso has a delicious, balanced taste that enhances beans, vegetable dishes, sauces, soups and stews.

Miso is a live product and ongoing fermentation may cause the lid to bulge. It will still be safe to consume. Harmless white yeasts may develop from exposure to air. Simply skim off.

This robust miso, Genmai Miso in Japanese, has been developed for maximum nutrition. Since it is made using whole soya beans and brown rice, it has a very wholefood nutritional profile.

Depending on the region and climate where the miso is made, the skill and experience of the brewmaster judges when the miso has reached its optimum maturity. This can vary from 6 months during a hot summer period in certain prefecture to 18 months in colder regions.

Enjoy this hearty miso year-round in sauces, spreads, baked dishes, soups and stews.

What is miso?

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.

How to use:

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.

Storage:

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.

Product weight: 300g