Clearspring Umeboshi is a deliciously zesty & versatile seasoning. Choice immature Ume (Japanese Plums) are gathered from mountain orchards pickled in sea salt sun-dried & aged for up to a year. Shiso is added to impart its deep red colour. Use the flesh of the plums instead of salt to impart a lively tartness to salad dressings dips sauces & cooked vegetables. The shiso leaves can be chopped & used as additional seasoning. ...

Clearspring Umeboshi Purée consists of puréed umeboshi plums shiso leaves & sea salt. It can be used instead of salt in cooking or be added to sushi & rice balls. For delicious salad dressings blend with a little water & either rice vinegar nut butter mustard or crushed tofu. ...

Clearspring Umeboshi Purée consists of puréed umeboshi plums shiso leaves & sea salt. It can be used instead of salt in cooking or be added to sushi & rice balls. For delicious salad dressings blend with a little water & either rice vinegar nut butter mustard or crushed tofu. ...

In Japan, sea vegetables have long been valued for their distinct flavours, their versatility in use, & their natural goodness. They are now recognised as a valuable part of a healthy wholefood diet throughout the world. Kombu is a Japanese variety of kelp with pronounced culinary appeal. Whilst a lot of Japanese kombu is cultivated nowadays, Clearspring kombu is harvested wild in the cold waters off Hidaka in Hokkaido, Japan 's northern isl&. Kombu (Laminaria japonica)  Thick, wide strips of Kombu are commonly used to flavour Japanese soups, noodle broths & stocks (dashi).  Kombu 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 & 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 & add to vegetable dishes. A strip of kombu cooked with beans helps to soften them & improve digestibility. ...

In Japan, sea vegetables have long been valued for their distinct flavours, their versatility in use, & their natural goodness. They are now recognised as a valuable part of a healthy wholefood diet throughout the world. Kombu is a Japanese variety of kelp with pronounced culinary appeal. Whilst a lot of Japanese kombu is cultivated nowadays, Clearspring kombu is harvested wild in the cold waters off Hidaka in Hokkaido, Japan 's northern isl&. Kombu (Laminaria japonica)  Thick, wide strips of Kombu are commonly used to flavour Japanese soups, noodle broths & stocks (dashi).  Kombu 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 & 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 & add to vegetable dishes. A strip of kombu cooked with beans helps to soften them & improve digestibility. ...

Clearspring Organic Kuzu is a superior quality starch with a smooth texture & neutral flavour that is naturally extracted from the roots of one of Japan's most vigorous mountain plants. Its quality is recognised by Free From Awards 2012 commended this year! ...

Elegantly uplifting, Clearspring Match Green Tea is a delicious blend created especially by expert tea producers in Japan. It combnes the exceptionally light, smooth & refreshing flavour of Japanese Sencha with distinctly rich & exquisite matcha powder. Skillfully blended & packed on the producers estate immediately after production to ensure the finest top quality. ...

Elegantly uplifting, Clearspring Match Green Tea is a delicious blend created especially by expert tea producers in Japan. It combnes the exceptionally light, smooth & refreshing flavour of Japanese Sencha with distinctly rich & exquisite matcha powder. Skillfully blended & packed on the producers estate immediately after production to ensure the finest top quality. ...