Richly smoky purple Dulse has a firm texture that's perfect as a snack straight from the pack or used to enhance recipes with its deep flavor.

May Contain: Crustaceans and Molluscs.

100% Sea Spaghetti Seaweed.

EU Agriculture

Mild, al dente Sea Spaghetti is the perfect texture and taste to complement any traditional pasta dish. This is the ocean's best kept secret as nature's ready-made pasta growing in long strands ready to serve just as it is, it's the sea's gourmet ingredient.

May Contain: Crustaceans and Molluscs.

Organic Sea Spaghetti Seaweed.

EU Agriculture

Mildly hot horseradish condiment, ideal for Sushi or to give extra flavour to tofu, salads, dressings or dips.

Contains: Soya, Wheat, Mustard and Gluten.

Horseradish (32%), Cider vinegar, Vinegar, Sea salt, Shoyu (water, soya beans, wheat, sea salt, aspergillus oryzae), Apple juice concentrate, Mustard seeds, Wasabi powder (3%) (horseradish, wasabi(10%)), Rapeseed oil, Spices (ginger, tumeric, lemon greass, cardamom, cinnamon), Spirulina, Thickening agent: guar gum, Mustard oil.

EU/non-EU Agriculture.

Miso is a Japanese fermented whole soya food that is well known for its rich flavour and concentrated goodness. Use instead of salt to enrich the flavour of soups, stews, beans, sauces and spreads. One teaspoon of Hatcho Miso will season about one cup of liquid. Dilute in a little cooking liquid then add towards the end of cooking.

Cultured Barley (48%), Whole Soya Beans (32%), Sea Salt, Water

Japan

The full-bodied yet gentle character of this classic vinegar from Japan's southern island of Kyushu makes it a job to use wherever tartness is needed.
Its exquisite quality comes from using organic brown rice and the centuries old method of slow maturation.

Perfect for sauces and salad dressings.
A key ingredient in Sushi Making.

Water, Cultured Brown Rice (34%).

Japan

A rich, dark Miso made only from soya beans, as opposed to other varieties that include rice or barley as well. Use instead of salt to enrich the flavour of soups, stews, beans, sauces and spreads. One teaspoon of Hatcho Miso will season about one cup of liquid. Dilute in a little cooking liquid then add towards the end of cooking.

Cultured whole soya beans (65%), Water, Sea Salt, Roasted Barley Flour.

Japan

Japanese whole soya food that makes a rich, satisfying soup. It contains all the fresh and smooth flavour of its high quality ingredients sourced from Japan, and blended to a delicious recipe.

4 sachets per pack (4x15g).

Contains: Soya.
May Contain: Traces of Gluten and Sesame Seeds.

Organic Brown Rice Miso (70%) (organic whole soya beans, organic cultured brown rice, sea salt, water), Organic Mirin (organic glutinous rice, water, organic malted rice, organic rice), Water, Sea Salt, Organic Onion Puree, Wakame Sea Vegetable (1%), Kombu Sea Vegetable Extract (1%) (water, kombu, sea salt).

Japan.

An instant miso soup paste with the mellow flavour of sweet white miso and added sea vegetables. A little sweeter, milder and lighter, to give you more choice and new flavours.

4 sachets per pack (4x15g).

Contains: Soya.
May Contain: Traces of Gluten and Sesame Seeds.

Organic White Miso (65%) (water, organic whole soya beans, organic rice, sea salt), Organic Mirin (organic glutinous rice, water, organic malted rice, organic rice), Sea Salt, Organic Onion Puree, Wakame Sea Vegetable (1%), Kombu Sea Vegetable Extract (1%) (water, kombu, salt).

Japan.

Mirin from Mikawa region (old name for current Aichi prefecture, Japan) is considered to be the finest in Japan. It is produced by a traditional method of koji fermentation and careful ageing over nine months. Sweet rice is used instead of the cheaper starches found in the other products in the market. Mirin is used to sweeten and gives a depth of flavour.

Sweet Rice (52%), Water, Cultures Rice.

Japan.

Also known as Mugi Miso, is the traditional miso of rural Japan. It is made by traditional methods and is fully aged in cedarwood kegs.

May Contain: Traces of Gluten

Cultured Barley (38%), Whole Soya Beans (35%), Sea Salt, Water

Japan

Also known as Genmai Miso, Brown Rice Miso is made using traditional methods and is fully aged in cedarwood kegs. It has a similar property to Barley Miso but with a slightly sweeter taste.

May Contain: Traces of Gluten

Whole Soya Beans (47%), Cultured Brown Rice (33%), Sea Salt, Water

Japan

Dried sea vegetables, un-toasted. To prepare, briefly toast each sheet over a gas flame or electric burner until it turns a vibrant green. Use to make sushi rolls, cut with scissors into quarters for wrapping rice balls or cut into thin strips for a tasty garnish for grains, noodles, soups and salads. Includes 10 sheets.

May Contain: Traces of fish and/or shellfish particles.

Dried Sea Vegetable

Japan

There is a world of difference between this award winning soya sauce and most of products in the market. It is the finest quality available and to a traditional recipe.

Contains: Soya & Cereals Containing Gluten.

Water, Whole Soya Beans (21%), Whole Wheat, Sea Salt.

There is a world of difference between this award winning soya sauce and most of products in the market. It is the finest quality available and to a traditional recipe.

Contains: Soya & Cereals Containing Gluten.

Water, Whole Soya Beans (21%), Whole Wheat, Sea Salt.

Contains: Cereals Containing Gluten.

100% rice.

Japan.

Miso is a traditional fermented Japanese staple food and seasoning that has been long prized for its rich taste and concentrated goodness. Made from whole soya beans and a unique koji fermentation culture it is naturally aged in cedarwood cegs over many months at ambient temperatures. This slow fermentation results in a seasoning with rich and complex flavours and an abundance of umami (referred to as the fifth taste after sweet, sour, bitter and salt).

Contains: Soya.

Organic Rice (63%), Organic Soya Beans (24%), Water, Sea Salt.

This is a rare treat - a double strength, wheat and gluten free soya sauce produced by a natural fermentation in the cedarwood kegs over two summers. Enjoy its classic sauce that has been made to a 500 years old recipe. Its flavour is more concentrated than standard soya sauce, yet never over powering.

Contains: Soya Beans

Whole soya beans (46%), Water, sea salt, Mirin (sweet rice, water, cultured rice).

This is a rare treat - a double strength, wheat and gluten free soya sauce produced by a natural fermentation in the cedarwood kegs over two summers. Enjoy its classic sauce that has been made to a 500 years old recipe. Its flavour is more concentrated than standard soya sauce, yet never over powering.

Contains: Soya Beans

Whole soya beans (46%), Water, sea salt, Mirin (sweet rice, water, cultured rice).

This award winning Teriyaki Sauce is ideal for basting and glazing, and adding a deliciously sweet yet savoury flavour to stir fries, roasts, barbecues, grilles and marinages. It is prepared according to a traditional Japanese recipe using our own Soya Sauce and other high quality ingredients - without added sugar. Perfect ingredient for BBQ.

Contains: Soya and Cereals Containing Gluten.

Soya sauce (water, whole soya beans, whole wheat, sea salt, grain alcohol), Corn malt syrup (corn, sprouted barley, water), White wine vinegar, Mirin (sweet rice, water, cultured rice), Grain alcohol, Gralic puree, Sea salt, Apple juice concentrate, Ground black pepper, White pepper powder, Water.

Umami, the concept of the fifth taste originating from Japan, literally means ‘savoury deliciousness’. Clearspring authentic Japanese umami paste can be added to unlimited recipes to lift and bring out the ingredients’ full flavours. Traditionally made by adding a Koji culture to rice and leaving it to naturally ferment, it is then mixed with soya sauce and fresh ginger to create this incredibly moreish and versatile condiment.

Contains: Soya and Wheat.

Organic Soya Sauce (47%) (water, organic soya beans, organic wheat, sea salt), Organic Cultured Rice (27%) (organic rice, koji [0.001%]), water, Organic Ginger (3%).

Japan.

Clearspring Organic Umeboshi's are tart, tangy, salt pickled ume plums that have long been a vital part of Japanese cuisine and folk medicine.

Small pieces add zest to sushi and rice balls and can be rubbed onto cooked sweetcorn or used in other dishes. Taken alone, Umeboshi flesh has been traditionally used as a digestive tonic. Umeboshi are a concentrated food and only a small amount is needed.

Japanese ume plums (88%), Sea Salt, Shiso (perilla) Leaves (1%)

Japan

Versatile and quick to cook. Artisan family producers slowly air dry and mature these noodles to concentrate their flavour. Serve all year round in hot broths, chilled with a dipping sauce or with a dressing for a fresh summer salad.

Contains: Wheat flour

Wheat flour (52%), buckwheat flour (35%), water, sea salt

Japan

Versatile and easy to cook. Artisan family producers slowly air dry and mature these noodles to concentrate their flavour. Serve all year round in hot broths, stir-fries or chilled with a dipping sauce.

Contains: Wheat flour

Wheat flour (86%), water, sea salt

Japan

Versatile and easy to cook. Honouring traditional methods, the artisan family producers roll, cut and slowly air dry these noodles. Serve all year round in hot broths, stir-fries or chilled with a dipping sauce.

Contains: Wheat flour

Wheat flour (77%), water, brown rice flour (9%), sea salt

Japan

Versatile and quick to cook. Artisan family producers slowly air dry and mature these noodles to concentrate their flavour. Serve all year round in hot broths, stir-fries or chilled with a dipping sauce.

Contains: Wheat flour

Wheat flour (86%), water, sea salt

Japan

Roast, fry, boil, stir-fry or marinate Kombu / Kelp. Wrap around oven-baked fish or steam. Mix with other veggies, rice and pulses (increases their digestability and speeds up cooking time). Use in stock, add to soup (basis for dashi), or stews.

Natural flavour enhancer with a meaty taste. Roasted it tastes like bacon, sweet, liquorishy and salty.

This packaging may contain traces of sand, shells or crustaceans.

100% Dried Organic Kombu/Kelp (Laminaria Digitata).

UK

This wonderful mix of Kelp, Sea Spaghetti and Dulse is a fab and easy intro to seaweeds. Much like a seasoning or stock to add to cooking. Its taste is deep, with umami tones. Salty, beefy and hearty. Eat raw or cooked.

This packaging may contain traces of sand, shells or crustaceans.

Organic Kelp, Organic Sea spaghetti, Organic Dulse.

UK

Naturally rich in Vitamin B12.

Sea greens are the base for the famous crispy seaweed. Buts it uses are much more varied. Eat raw in salads, lightly boil or steam for use as a vegetable, mix with lemon juice as a side, or blend into smoothies and super-juices.

This packaging may contain traces of sand, shells or crustaceans.

100% Dried Organic Sea Greens (Ulva Intestinalis, Ulva Lactuca).

UK

This mix of dried seaweeds offer a fab and simple introduction to sea veggies and how to use them.

Sprinkle on salads or in soup, over fish, meat, oysters or veggies. Add to omelets or egg dishes, rehydrate and knead into dough. Great in mashed potatoes. Or just mix and match as you like. Adds salty kick to cobblers, brownies or cakes.

This packaging may contain traces of sand, shells or crustaceans.

Dried Organic Dulse (Chondrus Crispus), Organic Nori (Porphyra sp) Organic Sea Lettuce (Ulva sp).

UK

This fresh, unpasteurised organic red miso is made from soya beans, rice and koji culture. It’s been slow-aged to give it a deep and powerful flavour with a long, complex finish. It’s the perfect balance of umami salty-sweetness and tartness, and is lovely in dressings, soups, miso broths and as a healthier stock alternative.

Contains: Soya.

Water, Organic Soya Beans (28%), Organic Rice, Sea Salt, Yeast, Koji Culture.

Light & crispy, delicate & absorbs less oil! Ideal for deep frying.

Contains: Wheat

Wheat Flour, Dry Yeast, Salt, Enzyme.

China