Clearspring Organic Japanese Umami Paste with Ginger - 150g

Clearspring Organic Japanese Umami Paste with Ginger - 150g

Clearspring

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

*Organically grown

Product weight: 150g

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.

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.

Read the full article on Clearspring.uk Blog: Koji - The culture behind Japanese food production

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

NUTRITIONAL INFORMATION
TYPICAL VALUES G PER 100G
Energy kJ: 445
Energy kCal: 105
Fat: 0.4
of which saturates: 0
Carbohydrate: 20
of which sugars: 3
Fibre: 0.7
Protein: 5.4
Salt: 6.3
Dietary Status
Free of Added Alcohol

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

    *Organically grown

    Product weight: 150g

    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.

    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.

    Read the full article on Clearspring.uk Blog: Koji - The culture behind Japanese food production

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

    NUTRITIONAL INFORMATION
    TYPICAL VALUES G PER 100G
    Energy kJ: 445
    Energy kCal: 105
    Fat: 0.4
    of which saturates: 0
    Carbohydrate: 20
    of which sugars: 3
    Fibre: 0.7
    Protein: 5.4
    Salt: 6.3
    Dietary Status
    Free of Added Alcohol

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