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April 17, 2016 / mintcustard

A taste of Clearspring – sushi, umami and blinis.

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Every now and then I’m invited by producers to find out a little more about what they do and sometimes hear the story behind why they do it. This was the case when I was invited to Clearspring UK recently. As an occasional buyer of the miso paste, nori sheets and soba noodles it was a real surprise to discover just what a wide range of products are available in Claerspring’s different ranges. Clearspring foods must be made by traditional methods using time-tested recipes. Indeed, some of the foods Clearspring labels are made using methods and recipes dating back 200 to 500 years or more. It was a real pleasure to watch Matcha tea be ground into matcha powder using a matcha stone grinder.

I’ve tried cooking using ingredients from all over the world, but I have never pr0operly before tried to make sushi. The length of time it takes a sushi chef to become proficient it would be arrogant of me to think I could teach myself at home using YouTube so I have always bought it in the past. Thanks to Clearspring and Mayumi Nishimura, I think I’d now be brave enough to try. Beautifully demonstrated with a cheeky smile and the odd (very discrete) tidbit about Madonna we all tried our hand at sushi making.

In addition to trying our hand at rolling sushi, we had the chance to look over other products that Clearspring UK have added. Lots to entice anyone wanting to try to eat cleanly. I’m really looking forward to the launch of the Umami pastes in May, the photo of the aubergine is not good, mainly as it was so delicious every time I went to take a picture there was a hand grabbing another slice!

One product I have never used but have eaten before is buckwheat flour. Blinis it is then.

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Buckwheat blinis (make about 12)

  • 2oz buckwheat flour
  • 2oz plain flour
  • 1/2 tsp salt
  • 1 tsp dried yeast
  • 100g sour cream
  • 4 fl oz milk
  • 1 large egg (separated)
  • butter or oil to cook

How to …..

  • Sift the flours into a bowl. Add the salt and yeast.
  • Warm the milk and cream in a pan to take the chill off. Whisk in the egg yolk.
  • Stir into the flours, cover with a cloth and leave to rise for an hour or so.
  • Whisk the egg white, fold into the dough and leave again to rise for another hour.
  • Heat a frying pan, add a little butter or oil and cook tablespoons of the mixture. Fry on one side until set, turn and cook on the other side.
  • Eat warm as you would pancakes with butter and syrup or allow to cool and eat with smoked fish, pickles or a sour cream dip.

Thank you Clearspring for inviting me to your day, I was not asked to write a blog post or create a recipe. I was given a selection of products to try. All photographs and words are my own.

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