The complex flavour of miso is difficult to describe. It is predominantly savoury, yet has salty and sweet overtones that both stimulate the appetite and make it uniquely satisfying. Miso can be used instead of salt to flavour dishes and successfully combines with other seasonings including garlic, ginger, rice vinegar, malt syrups, tahini, peanut butter, herbs and citrus zest or juice.

Instant miso soup - most people's first experience of miso comes as sachets of freeze-dried miso powder with tofu or sea vegetables that makes a wonderfully warming soup simply by adding hot water.

The miso in jars and pouches is still in its original form as a firm brown paste that can be diluted in water or cooking liquid and then added to soups, stews and casseroles, vinaigrettes, sauces, dips and spreads

Clearspring miso is still made as slowly and authentically as possible, a rare practice in today's fast moving world.

Slow production and traditional fermentation create a rich and complex flavour and the best possible health benefits for miso.

Clearspring miso is made using organically grown ingredients, with handmade koji that is full of potent digestive enzymes to break down the beans and grains, whole soya beans that undergo long, slow cooking, and natural ageing in seasoned cedarwood kegs over many months at ambient temperature.

Miso is a nourishing, high energy whole food that can help maintain health and vitality.

All dark varieties of Clearspring miso are made using cereal grains and whole soya beans, so the nutrition of these whole foods is fully available in the finished miso.

Production of miso begins by cooking soya beans and combining them with koji (grains or soya beans inoculated with Aspergillus oryzae mould spores), salt and water. This mixture is then fermented and aged over several months in large cedarwood kegs.

Over time, 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, making miso an excellent food for strengthening digestion.

Friendly bacteria
The same enzymes that help with fermentation during the making of miso can also help with digestion of a meal that includes miso, and can even destroy substances in food that cause food allergies.

Miso also acts like a digestive tonic, and once established in the intestine, the acid-loving bacteria found in abundance in unpasteurised miso promote health and stamina.

Beneficial bacteria found in the small intestine are also effective in fighting conditions such as constipation, yeast infections (candidiasis), and lactose intolerance. New research is also beginning to suggest that some friendly bacteria strains may combat more serious diseases such as coronary heart disease and cancer.