Clearspring Organic Japanese Tekka Miso Condiment - 80g

Clearspring Organic Japanese Tekka Miso Condiment - 80g

Clearspring

Ingredients: Hatcho miso 73% (whole soyabeans, water, sea salt, trace of roasted barley), carrot, lotus root, burdock root, toasted sesame oil, ginger root

Product weight: 80g

Tekka is a rich, hearty and concentrated condiment that is moist yet powdery. Clearspring Tekka, also known as Miso Condiment, is made using time consuming and laborious processes: first gently sautéing chopped burdock root, carrot, and lotus root in unrefined sesame oil. Hatcho (soya bean) miso is then added followed by six hours of simmering where all the liquid evaporates leaving a condiment deeply black in colour while crumbly and semi dry in texture. Chopped ginger is added towards the end of cooking for additional flavour.

Specially formulated by George Ohsawa the founder of modern macrobiotics to enhance the balance of a grain and vegetable based diet and counteract the effects of highly processed and refined foods.

The Japanese do not have a tradition of sprinkling raw salt on their food, instead they prepare condiments in which salt is either cooked with other ingredients or roasted and ground prior to use. Tekka is prepared in this tradition with its saltiness coming solely from hatcho miso.

Tekka should be used sparingly as it is very concentrated and flavourful.

How To Use: Delicious sprinkled on cooked grains, noodles, potatoes and vegetables

- High in Protein
- Low Sugar

NUTRITIONAL INFORMATION
TYPICAL VALUES G PER 100G
Energy kJ: 1510
Energy kCal: 362
Fat: 20
of which saturates: 3.3
Carbohydrate: 6.9
of which sugars: 2
Protein: 28.5
Salt: 14.6
Dietary Status
Free of Added Alcohol

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    119.0

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    Ingredients: Hatcho miso 73% (whole soyabeans, water, sea salt, trace of roasted barley), carrot, lotus root, burdock root, toasted sesame oil, ginger root

    Product weight: 80g

    Tekka is a rich, hearty and concentrated condiment that is moist yet powdery. Clearspring Tekka, also known as Miso Condiment, is made using time consuming and laborious processes: first gently sautéing chopped burdock root, carrot, and lotus root in unrefined sesame oil. Hatcho (soya bean) miso is then added followed by six hours of simmering where all the liquid evaporates leaving a condiment deeply black in colour while crumbly and semi dry in texture. Chopped ginger is added towards the end of cooking for additional flavour.

    Specially formulated by George Ohsawa the founder of modern macrobiotics to enhance the balance of a grain and vegetable based diet and counteract the effects of highly processed and refined foods.

    The Japanese do not have a tradition of sprinkling raw salt on their food, instead they prepare condiments in which salt is either cooked with other ingredients or roasted and ground prior to use. Tekka is prepared in this tradition with its saltiness coming solely from hatcho miso.

    Tekka should be used sparingly as it is very concentrated and flavourful.

    How To Use: Delicious sprinkled on cooked grains, noodles, potatoes and vegetables

    - High in Protein
    - Low Sugar

    NUTRITIONAL INFORMATION
    TYPICAL VALUES G PER 100G
    Energy kJ: 1510
    Energy kCal: 362
    Fat: 20
    of which saturates: 3.3
    Carbohydrate: 6.9
    of which sugars: 2
    Protein: 28.5
    Salt: 14.6
    Dietary Status
    Free of Added Alcohol

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