Our high quality unpasteurised brown rice miso, a fermented Japanese soya paste,
is carefully made to an old family recipe and traditionally aged.
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.
Retail Availability
Prices shown below are available online and may not reflect in store.