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.
Ingredients: Soya sauce* (47%) (water, soya beans*, wheat*, sea salt), cultured rice* (27%) (rice*, koji [0.001%]), water, ginger* (3%).
What is koji culture?
Koji is cooked rice and/or soya beans that have been inoculated with a fermentation culture, Aspergillus oryzae. Koji, spores are mixed into steamed rice (wheat and soybeans are also used, depending on the purpose), then allowed to mature for a period of time in a warm environment, about 50 degrees Celsius. The koji turns the starch in the rice into sugar (a process called saccharification) and releases a variety of fatty acids and amino acids including glutamate, the basis of umami. Koji is the secret behind most Japanese cooking and is used to make soya sauce, miso, mirin and sake. It has been designated as the National Fungus of Japan due to its importance in Japanese food culture.
Clearspring is a privately owned UK company established in the 1980s to distribute great tasting traditional foods that support good health; promote sustainable agriculture; and provide economic stability for producer communities.
Set up by its current Chairman, Christopher Dawson, in 1993, Clearspring has grown from annual sales of £640,000 to monthly sales of £750,000 in 2013. Clearspring currently distributes over 180 products from around the world, has 16 wholesale customers in the UK, and further wholesale customers in more than 40 countries worldwide. Read More
Company: Clearspring Ltd
Origin: Japan / UK
Claims: Organic. Vegan
Variants: View Product Range Here
Where to Buy: Buy Online, Store Locator