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  • Clearspring Organic Japanese Barley Miso Pouch 300g

    N$231.40

    Organic Japanese Barley Miso Pouch

    Also known as Mugi Miso, it is the traditional miso of rural Japan. This superb miso is made by traditional methods and is fully aged in cedarwood kegs for 1 to 2 years.

    It adds a rich flavour and concentrated goodness to sauces, baked dishes, soups and beans. It also makes an outstanding miso soup.

    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.

    Suggested use:

    Miso is a very versatile seasoning and can be used to flavour soups, stews and bean dishes. Also delicious for gravies, dips, spreads and pickles. It makes wonderful dressing for salads, noodles, grains & beans, tofu, vegetable protein and grilled dishes.

    Ingredients: Whole soya beans* (36%), barley* (30%), sea salt, water.* organically grown

  • Clearspring Organic Japanese Brown Rice Miso 300g

    N$272.00

    Organic Japanese Brown Rice Miso

    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.

    Suggested use:

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

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

  • Clearspring Organic Japanese Hatcho Miso 100% Soya 300g

    N$235.00

    Organic Japanese Hatcho Miso 100% Soya

    Revered for centuries as the most famous miso in Japan and celebrated as the miso supplied to the Emperor of Japan for over one hundred years, this pure soya bean miso is a powerhouse of concentrated nutrition, with twice as much protein than either long aged Brown Rice or Barley Miso. It is produced by miso craftmen of five centuries, using large seasoned cedarwood kegs to fully mature for up to 3 years. As a result, Hatcho miso is also considered the most effective.

    Dark and rich, this miso has a distinctive taste that can add an interesting new flavour to everyday cooking, especially soups, sauces and condiments.

    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.

    Suggested use:

    Use instead of salt to enrich the flavour of soups, stews, beans, sauces and spreads. One teaspoon of Hatcho Miso will season about one cup of liquid. Dilute in a little cooking liquid then add towards the end of cooking. Avoid lengthy boiling to preserve the enzymatic properties of this unpasteurised miso.

    Ingredients: Cultured whole soya beans* (65%), water, sea salt, roasted barley flour*. *organically grown.

  • Clearspring Organic Japanese Sweet White Miso 250g

    N$210.65

    Organic Japanese Sweet White Miso

    Miso is a traditional fermented Japanese staple food and seasoning that has been long prized for its rich taste and concentrated goodness. Made from whole soya beans and a unique koji fermentation culture it is naturally aged in cedarwood kegs over many months at ambient temperatures. This slow fermentation results in a seasoning with rich and complex flavours and an abundance of umami (referred to as the fifth taste after sweet, sour, bitter and salt).

    Clearspring Sweet White Miso is a short-aged Kyoto style miso with a wonderful creamy richness and a slightly salty sweetness, traditionally made in small batches to maintain its special quality. It’s light colour may darken over time due to natural ageing but this does not alter its flavour.

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

    Try using a little in mashed potato instead of milk, or in creamy soups instead of cream. It is also perfect for party snack foods such as dips and salad dressings.

    Suggested use:

    Blend with oils and vinegars for savoury sauces and dressings or dilute with cooking liquid to enrich the flavour of soups and stews. Also delicious as an alternative to dairy ingredients in vegetable mashes.

    Ingredients: Cultured rice* (42%), water, soya beans* (21%), sea salt. *organically grown

  • Clearspring Organic Japanse Umami Paste With Ginger 150g

    N$206.20

    Organic Japanese Umami Paste With Ginger

    Clearspring’s Organic Japanese Umami Paste with Ginger is a paste which can be added to numerous dishes to enhance their overall Umami flavour. Think of it as a natural flavouring, which will enhance the taste of any dish.

    Traditionally made by adding a Koji culture to rice and leaving it to naturally ferment, the Umami is then mixed with soya sauce and ginger to create this incredibly moreish and versatile condiment.

     

    Suggested use: Clearspring’s authentic Japanese Umami paste can be added to unlimited recipes to lift and bring out the ingredients’ full flavours. It can be used all year round in stews, stir fries and marinades, just a squeeze or two can transform and elevate the flavours of a dish, giving it that real Michelin star wow factor.

    On its own:

    • Spread over grilled aubergine as a quick & easy canape
    • As a savoury dip for crudities
    • In sushi or as a sushi dip
    • As a condiment especially with rice based meals
    • As a dressing for grilled vegetable kebabs (image on pack)
    • As a dressing over avocado /tofu salad

    As an ingredient:

    • To add umami flavour squeeze straight from the pouch into sauces, stews and bolognaise / cottage pie
    • Salad dressing: e.g. mix with olive oil and lemon juice
    • Added to Stir-fries
    • Add to vegan mayo for a vegan burger topping & serve with lettuce & a burger bun
    • As a BBQ sauce / marinade over veg
    • Use as a salt replacement: needs half as much as the flavour is very concentrated

     

    Further information:

    Ingredients:

    Soya sauce* (47%) (water, soya beans*, wheat*, sea salt), cultured rice* (27%) (rice*, koji [0.001%]), water, ginger* (3%).
    *Organically grown

  • Spice and All Things Nice – Indian Butter Chicken Paste 50g

    N$38.00
  • Spice and All Things Nice Cape Malay Curry Paste 50g

    N$53.65
  • Spice and All Things Nice Massaman Curry Paste 50g

    N$53.65
  • Spice and All Things Nice Moroccan Harissa Paste 260ml

    N$106.00

    Moroccan Harissa Paste

    Spice and All Things Nice Moroccan Harissa Paste helps to intensify the taste of your meals, especially if you’re having seafood or lamb. It contains no flavourings, colourings or dairy. For more spicy flavour on your food go for the Spice and All Things Nice Moroccan Harissa Paste.

     

    • A spicy North African condiment which is laced with chilli and paprika.
    • Good as a tagine or in a marinade for salmon, prawns or lamb dishes
    • Dairy free
    • No preservatives or additives
    • Suitable for vegans and strict vegetarians
    • With natural colourings
    • Gluten free
    • Palm Oil free
    • Hand made

     

  • Spice and All Things Nice Moroccan Harissa Paste 50g

    N$43.70