Clearspring Organic Japanese Barley Miso
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Description
Nutritional Information
Ingredients
Reviews
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.
During 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.
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.
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.
The resulting miso has rich and complex flavours and an abundance of umami, the fifth taste.
Typical values, as published by the manufacturer.
| Typical Values | Per 100g |
|---|---|
| Energy | 639 kJ / 153 kcal |
| Fat | 5.7 g |
| of which saturates | 3 g |
| Carbohydrate | 12 g |
| of which sugars | 6.7 g |
| Protein | 11 g |
| Salt | 12.3 g |
Values may vary slightly between batches — always check the on-pack label for the most accurate information.
Cultured barley* (38%)
Whole soya beans* (35%)
Sea salt
Water.
*organically grown
We are dedicated to maintaining the accuracy of product information. However, as ingredients and usage instructions may change over time, we cannot guarantee complete accuracy. For the most reliable and current details, please refer directly to the manufacturers' information.
Description
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.
During 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.
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.
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.
The resulting miso has rich and complex flavours and an abundance of umami, the fifth taste.
Nutritional Information
Typical values, as published by the manufacturer.
| Typical Values | Per 100g |
|---|---|
| Energy | 639 kJ / 153 kcal |
| Fat | 5.7 g |
| of which saturates | 3 g |
| Carbohydrate | 12 g |
| of which sugars | 6.7 g |
| Protein | 11 g |
| Salt | 12.3 g |
Values may vary slightly between batches — always check the on-pack label for the most accurate information.
Ingredients
We are dedicated to maintaining the accuracy of product information. However, as ingredients and usage instructions may change over time, we cannot guarantee complete accuracy. For the most reliable and current details, please refer directly to the manufacturers' information.
Whole soya beans* (35%)
Sea salt
Water.
*organically grown
Reviews
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