Clearspring Organic Japanese Umami Paste with Ginger

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Organic Japanese Umami Paste with Ginger

Name: Organic Japanese Umami Paste with Ginger
Brand: Clearspring
SKU: CS441
Price: 4.69 GBP
Availability: OutOfStock

£4.69

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Description

Umami, the concept of the fifth taste originating from Japan, literally means â€˜savoury deliciousnessâ€™. Clearspring authentic Japanese umami paste can be added to unlimited recipes to lift and bring out the ingredientsâ€™ 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 ginger to create this incredibly moreish and versatile condiment.

Ingredients

Soya sauce* (47%) (water, soya beans*, wheat*, sea salt), cultured rice* (27%) (rice*, koji [0.001%]), water, ginger* (3%).*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 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 unami 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 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: Koji - The culture behind Japanese food production

Organic Japanese Umami Paste with Ginger

What is koji culture?

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