Clearpring Umami Paste 150g – Chilli

$100.00

Clearspring’s Organic Japanese Umami Paste with Chilli 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 chilli to create this incredibly moreish and versatile condiment.

  • Fat Free
  • Saturated Fat Free
  • High in Protein
  • Low Sugar

Out of stock

SKU: PS-CS-003755 Categories: , Tags: , ,

Ingredients: soya sauce* (47%) (water, soya beans*, wheat*, sea salt), cultured rice* (28%) (rice*, koji [0.001%]) , water, chilli pepper* (0.7%).
*Organically grown

Product weight: 150g

How To 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. However what makes Clearspring umami paste unique is that it can also be used in its own right as a delicious dip, sauce or topping.

Some everyday serving suggestions:

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 umami 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

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.

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