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ClearSpring
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Ingredients: Rice, RiceBran, Rice Syrup (incl. malted Barley), Sesame Seed, Tamari (incl. soya, mirin, umeboshi, perilla leaf), salt.
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Ingredients: Rice, RiceBran, RiceSyrup (incl. maltedBarley), Sesame, Tamari (incl. soya, mirin, umeboshi, perilla leaf), salt, garlic, onion.
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Ingredients: Rice, Rice Bran, Rice Syrup (incl. malted Barley), Sesame, Tamari (incl.soya, mirin, umeboshi, perilla leaf), salt, garlic, chillipepper.
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The concentrated essence of the finest organic grapes grown in the region of Modena, including the famed Trebbianno, is aged in progressively smaller barrels of aromatic bay oak and larch woods, each adding their own distinctive notes to the developing symphony of flavours of this premium balsamic vinegar.
Serving Suggestion: A few drops will make simple salads, vegetables, sauces, dressings and marinades delicious. For a wonderful Mediterranean salad dressing, mix with organic extra virgin olive oil.
Manufacturers Web Site: www.clearspring.co.uk
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The fresh organic fruit in this dessert undergoes a brief, delicate low temperature steam treatment, which keeps fibres, vitamins and proteins intact. It is versatile enough for a quick healthy snack, as a yogurt or cereal topping or as an ingredient for a fruity organic pudding. It comprises in two pots: organically grown apples (80%) and blueberries (20%).
Manufacturers Web Site: www.clearspring.co.uk
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The fresh organic fruit in this dessert undergoes a brief, delicate low temperature steam treatment, which keeps fibres, vitamins and proteins intact. It is versatile enough for a quick healthy snack, as a yogurt or a cereal topping, or as an ingredient for a fruity organic pudding. It comprises in two pots: organically grown apples (80%) and apricots (20%).
Manufacturers Web Site: www.clearspring.co.uk
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In Japan, sea vegetables have long been a staple food, prized for their varied flavours, their versatility in use and their natural goodness. Arame is a brown sea vegetable gathered in deep ocean waters. The wide leaves are pre-cooked, finely shredded and sundried. An excellent source of minerals, especially calcium and potassium. Mild taste makes it a good choice for anyone new to sea vegetables. Soak, and add to noodles and salads, or lightly cook with vegetables, tofu, tempeh, sauerkraut or stirfries.
This Arame grows wild along Japan's rocky Pacific coast. The young wide-leaves plants are hand harvested in late summer, simmered all day in their own juices, then cut into thin strips and naturally sun-dried. Arame's sweet, delicate flavour make it an excellent choice for introducing sea vegetables into your daily diet. This Arame is Eisenia bicyclis, sustainably wild harvested and dried in Japan.
Manufacturer's web site: www.clearspring.co.uk
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Dulse is the best known sea vegetable from the North Atlantic and its versatility and ease of use make it a popular choice for a wide variety of dishes. Purple-red in colour and slightly spicy in taste, it can simply be washed, soaked, cut and added to soups and salads, or dry roasted and crumbled as a garnish. For a rich tasting treat, try deep frying it straight from the pack.
This Dulse is Palmaria palmata, sustainably wild harvested from the North Atlantic.
Manufacturer's web site: www.clearspring.co.uk
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This sea salad contains dulse, sea lettuce and nori. It is is a blend of delicate red, green and white sea plants that makes an attractive salad in minutes. Simply soak, season and serve alone or with garden salad vegetables. Each 50g pack contains 5 servings and the salad increases in volume considerably when soaked. This Sea Vegetable Salad is unbleached and undyed, and when soaked and served with a vinaigrette dressing it makes an ideal side salad.
Ingredients: dried sea vegetables: wakame (Undaria pinnatifida), agar (Gelidium spp.), aka tsunomata (Chondrus ocellatus).
Manufacturer's web site: www.clearspring.co.uk
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The sweetest traditional Japanese sea vegetable. Rich in protein, calcium, iron and vitamins. Fresh nori is dried and pressed into thin sheets. These should be lightly toasted and wrapped around riceballs or crumbled as a garnish. Green Nori Flakes are a tasty condiment and garnish.Sprinkle on brown rice or grains, or use for covering fresh mochi balls. Incorporate in crepe, pancake and tempura batters, and in sauces, dressings and dips to give an appealing herb-like flavour.
Nori is the most popular of all sea vegetables, both in Japan and around the world. For over 300 years, nori has been cultivated in Japan's gentle bays and narrow inlets. Harvested during the cold winter months, it is carefully washed, then slowly and evenly dried in square forms, much the like the old-fashioned way in which paper was once made. Green Nori Flakes are Enteromorpha spp., wild harvested and dried in Japan.
Manufacturer's web site: www.clearspring.co.uk
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In Japan, hijiki means "bearer of wealth and beauty," and these tasty black threads are treasured as one of nature's richest foods. It grows in clear, shallow waters. A rich source of calcium, often credited with giving the Japanese their lustrous hair. comes as short black strings that are richly flavoured and make a satisfying dish when sautéed with vegetables or cooked and mixed with tofu or seeds.
Hijiki's black colour contrasts well with yellow, orange and green tones of other foods.
Despite its long history of use and reputation as a health food in Japan, the UK Food Standards Agency (FSA) in 2004 questioned the consumption of hijiki because of the natural presence of inorganic arsenic. The Japanese Ministry of Health and Welfare's responded by saying that it is safe to eat hijiki as part of a balanced diet as it has been eaten in Japan for centuries.This Hijiki is Hizikia fusiforme, sustainably wild harvested and dried in Japan.
Manufacturer's web site: www.clearspring.co.uk
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Thick, wide strips of Kombu are commonly used to flavour Japanese soups, noodle broths and stocks (dashi). It contains natural glutamic acid that draws out the taste of other foods. To prepare a basic stock, add one piece of kombu to a litre of water and bring to a simmer. If the kombu is soaked in the water for an hour first it will become tender enough after simmering to slice, season and add to vegetable dishes. A strip of kombu cooked with beans helps to soften them and improve digestibility.
Kombu is a Japanese variety of kelp with pronounced culinary appeal. Whilst a lot of Japanese kombu is cultivated nowadays, this kombu is harvested wild in the cold waters off Hidaka in Hokkaido, Japan's northern island. As such it is considered a premium grade, being prized both for its tenderness, enabling it to be used as a vegetable, and for its exceptional flavouring ability.
Kombu contains a wide range of minerals and is especially rich in iodine. This Kombu is Laminaria japonica, sustainably wild harvested and dried in Japan.
Manufacturer's web site: www.clearspring.co.uk
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The sweetest traditional Japanese sea vegetable. Rich in protein, calcium, iron and vitamins. ideal for sushi or as a snack.
These Toasted Nori Strips are prepared in Japan from high grade nori sea vegetable that has been dried, toasted and coated with top quality traditional Japanese seasonings to give each strip a deliciously rich taste combining savoury, sweet, salty and spicy tones.
Ingredients: Toasted nori sea vegetable, soya sauce (water, whole soya beans, whole wheat, sea salt), water, mirin (sweet rice, water, cultured rice), malt syrup (sweet potato starch, water, sprouted barley), sea salt, kombu sea vegetable, shiitake mushrooms, chilli pepper. This Nori is Porphyra tenera, cultivated and prepared in Japan.
Manufacturer's web site: www.clearspring.co.uk
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A sweet, thin-leafed traditional Japanese sea vegetable. It has a mild flavour and a tender texture. Commonly used in miso soup and can be prepared in the same way as dulse.with its tender dark green fronds, has a pleasing mild flavour and is versatile and easy to use in soups, salads and vegetable dishes. Simply soak, cut into suitably sized pieces and add to your favourite dishes. It is especially delicious sautéed with onions or served with blanched greens. It combines well with fish baked in foil and is delicious added to a cucumber and citrus salad with a vinegar dressing.
Wakame shares many of the nutritional benefits of its close relative kombu, although it contains less iodine and more magnesium. Wakame, like kombu, has the ability to soften the fibres of foods it is cooked with. This Wakame is Undaria pinnatifida, cultivated and dried in Japan.
Manufacturer's web site: www.clearspring.co.uk
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With its fresh, zesty taste this Sushi Ginger stimulates the appetite, invigorates the taste buds and aids digestion. It can be eaten straight from the pack, and is so named because it is almost always served with sushi or sashimi, to cleanse the palate between mouthfuls and also for its antibacterial qualities. It combines well with both Western and Asian dishes. Cut into slivers and add to salads, fried rice or noodles, and stir-fries or use straight from the pack as the perfect complement for tempura and other fried foods, fish and, of course, sushi!
This Sushi Ginger has a superb flavour and has been prepared from young, tender ginger roots, thinly sliced, briefly salt-pressed then pickled in high quality rice vinegar. It is unsweetened and its colour comes naturally from red shiso herb.
Ingredients: Fresh ginger root (78%), rice vinegar (water, rice), shiso (perilla) leaves, sea salt.
Manufacturers web site: www.clearspring.co.uk
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Wasabi is the hot and stimulating green paste that lends a characteristic, pungent taste to sushi dishes, dressings and dipping sauces. The wasabi plant, sometimes called Japanese horseradish, has long been used in Japan as an essential condiment for serving with raw fish sashimi and sushi dishes where it is valued for its protein digesting enzymes.
This Wasabi powder is made of only natural ingredients and contains real wasabi root.You can recognise its authenticity by its pale grey green colour, which contrasts with the brighter green of dyed wasabi.
Researchers from Michigan State University, USA, have found that both horseradish (Armoracia rusticana) and wasabi (Wasabia japonica) have the ability to protect against the proliferation of certain types of cancer cells (1). Wasabi is also reputed to have strong antibacterial powers, and is often spread over the tops of lunchboxes in order to keep them fresh and stave off germs.
This Wasabi comes as a powder in a resealable tin and can be prepared by adding 1 part warm water to 2 parts powder and mixing into a paste. Cover and leave for 5 minutes to allow the flavour to develop.
To incorporate in your sushi, pick up a small amount with your finger and spread on top of the sushi topping before placing on top of the ball of rice, or spread on top of the rice before rolling if using a sushi mat. Alternatively, mix into the soya sauce or make into a little ball and serve along side sashimi or sashimi to be mixed in at the diner's discretion. Always make fresh each time.
Ingredients: Horseradish, mustard, wasabi (10%).
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The rich nutty aroma and flavour of this Toasted Sesame Oil gives an authentic oriental taste to food. Use in marinades, vinaigrettes, sauces and dressings, as well as flavouring stir fries and noodle dishes. Fragrant toasted sesame oil is one of the defining tastes of East Asian cooking.
Manufacturer's web site: www.clearspring.co.uk
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