Cooking with Organic Japanese Umami Paste
Trying to jazz up my lunches and dinners is a constant quest that I am on as there is nothing worse than a bland meal or a boring salad. So when I was invited to Clearspring HQ to sample, learn and even cook side by side with Madonna’s previous chef I was quick to accept! That is when I discovered Umami, Clearspring’s latest launch.
What is umami?
Umami is the concept of the fifth taste originating from Japan. When translated, it means ‘Savoury Deliciousness’.
Which when transalated is the only way to describe a combination of ingredients and flavours that can marinate, flavour or spice up any dish. The rich taste is a great addition into stews or soups; may also be used as a marinade or just as a side dip. It can be added to any type of cuisine and used as a flavour condiment that you add to the dinner table time and time again.
How is umami made?
Traditionally, umami paste is made by adding a koji culture to rice and leaving it to ferment naturally. Koji culture (for those of you that were as baffled as I was when I started doing my research) is cooked rice and/or soya beans that have been inoculated with a fermentation culture. Then with the addition of soy sauce and fresh ginger, your umami paste is born. Clearspring’s umami paste is ideal for people who are vegan or want to pursue a high protein fat-free diet. Their umami paste has no added sugar, is high in protein, fat free and vegan!
Organic umami paste is available in two flavours: umami with chilli* and umami with ginger*. Priced at £4.40, they’re available from ClearspringUK and other organic stockists. I’ve been adding Umami to my dinners as a side dip Follow me on Snapchat @MrsJRecommends or Instagram @mrsjonasrecommends to see what flavours I’ve been creating!
Mrs J xx