Clearspring Organic Japanese Hatcho Miso

• Made using traditional Japanese koji fermentation
• Matured in cedarwood kegs
• 80% more protein than brown rice miso or barley miso
• 25% less salt than brown rice miso or barley miso
• Contains ALL essential amino acids; a complete protein
• A rich source of calcium, iron & B-complex vitamins
• Source of beneficial bacteria
• Promotes healthy digestion
• Supports the immune system

Did You Know? The distinctive flavour of miso is known in Japan as umami; the “fifth human taste”. Umami is an earthy, savoury taste that doesn’t quite fit the description of sweet, salty, bitter or sour.

Recipe for Miso Rice Pilaf:
Ingredients:

• 2-3 dried shiitake mushrooms
• 4 cups water
• 4-inch piece kombu seaweed
• 3 cups uncooked brown rice
• 4Tbsp Clearspring Hatcho Miso
• ⅓ cup minced onion
• ⅓ cup minced celery
• 1 bay leaf
• ⅔ cup minced fresh parsley

Method:

• Soak the shiitake in water for 20-30 minutes.
• Add the kombu & bring to a simmer, uncovered, over medium heat. Remove kombu once the water starts to simmer.
• Mince the shiitake & return it to the pot.
• Wash & drain the rice. Roast in a dry skillet over medium heat, stirring constantly until golden.
• Dissolve the Hatcho Miso in some of the broth, then return it to the pot along with onion, celery & bay leaf. Bring to a boil & slowly add the roasted rice.
• Boil for 1 minute, then cover & cook 45 minutes.
• Remove from heat. Add the parsley, toss well & cover. Allow to sit for 10 minutes before serving.

Ingredients

Ingredients: Cultured whole soya beans* (65%), water, sea salt, roasted barley flour*
*Organically grown

Nutritional information (per 100g):

• Energy-kJ: 895kJ
• Energy-kcal: 214kcal
• Protein: 23.3g
• Carbohydrate: 12.7g
• of which sugars: 1.8g
• Fat: 10.4g

• of which saturates: 2.12g
• of which monounsaturates: 3.26g
• of which polyunsaturates: 4.56g

• Fibre: 6g
• Sodium: 10.75g
• Ash: 12.9g