Organic Japanese Umami Paste with Chilli

£4.69
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Description

Umami, the concept of the fifth taste originating from Japan, literally means ‘savoury deliciousness’. Clearspring authentic Japanese umami paste can be added to unlimited recipes to lift and bring out the ingredients’ full flavours. Traditionally made by adding a Koji culture to rice and leaving it to naturally ferment, it is then mixed with soya sauce and fresh chilli to create this incredibly moreish and versatile condiment.
Ingredients

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

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

For an explanation of the claims made above please click here

Typical values g per 100g
Energy kCal: 105 kcal
Protein: 5.4 g
Carbohydrate: 20 g
of which sugars: 3 g
Fat: 0.4 g
of which saturates: < 0.1 g
Fibre: 0.7 g
Salt: 6.3 g
Energy kJ: 445 kJ

How to Use

Squeeze straight from the pouch into sauces, stews and stir-fries.
Mix with olive oil and lemon juice for an umami rich salad dressing.
Use on its own or combind with toasted sesame oil for a flavourful marinade. Serve with vegetable sticks as a satisf
Organic
Plant-based

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.

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: Koji - The culture behind Japanese food production

 

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Customer Reviews

Based on 17 reviews
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82.4
100.0
c
craig duffy
chilli paste

Really nice - great with an avocado sandwhich

M
Madeleine Taylor
Yet another five star review

I am slowly going through all Clearspring products
So far they have all merited top marks and this paste is no exception

A
Anonymous
Lovely taste

Very nice. I could add it to almost anything,

L
L Land
Son loves this paste

Bought as a present for my son after he requested some more. he loves this paste and sure he will be buying more

A
Anoushka Crowther

Love this product is great with tofu and fish

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