Japanese and organic fine foods specialist Clearspring has added an innovative new product, with an original twist, to its authentic Japanese miso range: Organic Unpasteurised Japanese Chickpea Miso. It is made from whole organic chickpeas, mixed with rice and koji culture (rice inoculated with Aspergillus oryzae mould spores). The innovative non-soya recipe makes it one of the only such misos available in the UK and Europe.
The miso is 100% organic, GMO-free, live, fermented, unpasteurised and suitable for vegans. It is made using the same traditional Japanese methods as the brand’s flagship Organic Brown Rice Miso, by a second- generation family producer in Japan’s Nagano prefecture.
Available in a sustainable 150g glass jar, it delivers a smooth, rich flavour which perfectly balances the nutty- sweet flavour of chickpeas with the umami-rich flavour of traditional miso. Extremely versatile, it can be used just like traditional Japanese miso to make miso soup, stews, casseroles, dressings or used as a seasoning or glaze.
Maria Dawson, director at Clearspring said: “This new and innovative Organic Chickpea Miso has been a long time in the making. After a lot of hard work and development, we have finally mastered the perfect non-soya recipe miso which delivers on quality and flavour.
“There has been huge demand for us to launch this miso, and it is on-target to be amongst our most successful launches ever.”
Clearspring’s new Organic Chickpea Miso will join Clearspring’s best-selling range of miso products, which includes Organic Japanese Brown Rice, Barley, Sweet White and Hatcho Miso, as well as its most recent additions, traditional White Miso and Reduced Salt Miso. Clearspring also offers a range of instant Miso soups.