Organic fermented rice and whole soy beans mashed purée. Try using a little in mashed potato instead of milk, or in creamy soups instead of dairy cream. It is also perfect for party snack foods such as dips and salad dressings.

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 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 digestive enzymes, an excellent food for strengthening digestion.

Ingredients: Cultured rice* (45%), soya beans* (24%), water, sea salt.  * Organically Grown. May contain traces of gluten.