![]() Unpasteurised miso contains an abundance of live enzymes that can be destroyed through prolonged cooking. The Clearspring range includes the best of each type of miso, both dark and light, as well as pure soya bean and grain based varieties. While sweet miso with lower soya content, less salt and more koji is popular in the south of Japan, darker miso, often called "aka" or red miso, contains more soya and less grain koji, and traditionally comes from the northern part of Japan. Like with French wine or Belgian beers, miso comes in numerous varieties, each with its own unique taste, colour and texture, and each reflecting the local culture, crops and growing conditions of different regions of Japan. What are the different varieties of miso? With its non-organic foods, Clearspring is careful to only trade products where there is a declaration from the supplier that all the ingredients are non GM. Organic certification does not allow genetic modification, so all Clearspring organic foods are therefore certified non GM. This way salt intake can be lowered and full benefit gained from the flavour and nutrition of miso. When substituting miso for salt, add approximately one to two teaspoons of miso for one quarter of a teaspoon of salt. Miso is a concentrated seasoning with considerable flavouring ability, so there is no need to use a lot of it. ![]() Miso contains enough salt to successfully control the fermentation, with the actual amount varying from 5% for lighter varieties up to 12% for stronger, darker varieties. It acts as a check to the fermentation process, creating foods with optimum nutrition but preventing them from spoiling. Salt plays an integral part in many fermented and pickled foods. High temperatures will encourage further fermentation, which although not harmful, will darken the colour and alter the flavour of the miso as well as possibly leading to a build-up of pressure within the packaging. However, it really depends on climatic conditions and personal preference. Generally, the best way to store miso to maintain its freshness and quality is in a cool cupboard or refrigerator. The resulting miso has rich and complex flavours and an abundance of umami, the fifth taste. Then naturally aged in cedarwood kegs over many months at ambient temperature the enzymes from the koji, along with naturally occurring yeasts and bacteria, gradually break down the complex grains and beans into readily digestible amino acids, fatty acids and simple sugars. All traditionally fermented Japanese miso is prepared by cooking the finest organically grown ingredients (whole soya beans and cereal grains) and combining them with a koji culture (grains or soya beans inoculated with Aspergillus oryzae mould spores) sea salt and water. Miso is a traditional fermented Japanese staple food and seasoning made from different types of grains but mainly soya and a unique koji fermentation culture.ĭuring the 18 years Clearspring's founder Christopher Dawson lived in Japan he became an expert on miso quality, and the Clearspring range is his selection of the finest traditionally made Japanese miso. This can vary from 6 months during a hot summer period in certain prefecture to 18 months in colder regions.Įnjoy this hearty miso year-round in sauces, spreads, baked dishes, soups and stews. Since it is made using whole soya beans and brown rice, it has a very wholefood nutritional profile.ĭepending on the region and climate where the miso is made, the skill and experience of the brewmaster judges when the miso has reached its optimum maturity. This robust miso, Genmai Miso in Japanese, has been developed for maximum nutrition.
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