circle conversations | clearspring
In 1972 a young law student in New Zealand began to question the changing face of agriculture with its endless deforestation, monoculture, and the mass production of cheaper quality food, presenting potential dangers for future generations. This was the beginning of a journey of the family run Clearspring, providers of a uniquely diverse range of organic, plant-based and sustainably produced Japanese and European fine foods that are enjoyed throughout the world.
Oyuna Tserendorj sat down with the founder Christoper Dawson and one of his daughters, Maria to hear about their ongoing amazing journey.
clearspring.co.uk | @clearspringuk
Christopher in KOTTO sweater and Maria in AILA sweater.
So, what are the highlights and what are the downsides of working with a family?
Maria:
Working with family has its highlights and challenges. One major benefit is the flexibility it offers, as work doesn’t have to stop at five o’clock. Ideas can flow at any time, and decisions can be made around the clock, allowing for quick responses to tight deadlines. The shared vision and deep involvement create a meaningful experience, with the understanding that if this is our journey, then perhaps this is it exactly. Additionally, building a nurturing environment where employees value their time, even returning after leaving, brings immense satisfaction; people have their children, they leave the company, and they come back… its brings a real joy to me.
However, there are challenges as well. The biggest difficulty is the inability to separate work from personal life. We never stop working—whether on holiday or sitting on a train. This constant overlap blurs boundaries, raising the question: "Do you have to have a work-life balance?"; For some, the answer lies in acceptance, but the continuous nature of work can strain relationships and limit downtime.
Head to Clearspring recipes link for delicious, easy meals. Image courtesy of Clearspring.
What is your family’s favourite dish and where do you get the ingredients for it?
Maria:
Our family doesn’t have one favorite dish; instead, we enjoy a variety of little dishes, especially Japanese ones. When hosting, it’s typical to prepare at least five different dishes.
As for ingredients, we’re fortunate to have many on our doorstep, but we deeply value fresh produce from farmers’ markets. Every weekend, we go to farmers’ markets to get fresh organic vegetables, often picked the night before or that morning. The taste is unbeatable.
We also use organic box schemes to supplement our weekly shop and rely on health food shops for smaller items. By combining fresh, seasonal produce with our seasonings, we can create almost anything. Seasonal eating is important to us—we don’t want asparagus in autumn. Instead, we savour the short asparagus season and appreciate the unique offerings of each time of year.
Clearspring’s signature Organic Japanese Yaemon Tamari Double Strength' was founded by the Aoki Yaemon family in 1871. The family has been making traditional Tamari for nearly 150 years in Aichi prefecture, Japan. Image courtesy of Clearspring.
I am a big fan of your Miso Soups and gluten-free Organic Yaemon Tamari Soya Sauce which is a 500-year old recipe made using methods that have been handed down for generations and naturally fermented and aged in cedarwood kegs over two summers. Impressive!; But your product offering is much wider than that, offering not only plant-based and organic but also biodynamic and macrobiotic foods. Please give us a short overview of the whole range.
Christopher:
Tamari soy sauce has a deep cultural heritage in Japan. I first encountered Japanese food in 1974, when a friend introduced me to miso soup as an alternative to the meat gravy I grew up with. Inspired, I traveled to Japan in 1979 and spent 18 years learning from and working with local producers to preserve their craft while converting their methods to organic.
Tamari originates from the Nagoya area in Aichi Prefecture and is unique for being made exclusively from soybeans, making it gluten-free by default. Historically, it developed from the liquid forming on top of fermenting miso and became a seasoning in its own right.
The tamari we source is crafted by two remaining traditional producers in that region, who use wooden kegs and ferment the soy sauce over two to three summers - more than 24 months. These producers maintain practices dating back centuries, including using 500-year-old stones during the pressing and fermentation process. They forego modern machinery, relying instead on traditional tools and methods passed down through generations. This level of dedication and heritage ensures exceptional quality and flavour in every product.
Clearspring’s Organic Yuzu Ponzu, a traditional Japanese umami-rich seasoning, that combines the tangy flavour of yuzu citrus juice with naturally brewed soya sauce. Image courtesy of Clearspring.
Your commitment to preserving traditional methods, such as the slow fermentation process for tamari or miso, shows a level of patience and dedication that's rare in today’s fast-paced world.
Each product in our range has a story, a history, and a face behind it, which connects deeply with our consumers.
Christopher in KOTTO sweater.
What's the story behind the name Clearspring?
Christopher:
The name “Clearspring” originated from a shop I opened in 1977 on Old Street. When I left to go to Japan, a friend’s company took over the shop and renamed it. They wanted a name that reflected their passion for health, food, and transparency. Everyone wrote down their suggestions, and “Clearspring” was chosen from the hat, coined by Bob, who later became the financial director at Clearspring.
When I returned in 1993 after the collapse of the pound, I bought the company and transformed it into an international business. The name “Clearspring” perfectly reflects our ethos: transparency and a return to the source of pure, good food.
Clearspring’s Organic Japanese Matcha - green tea powder. Image courtesy of Clearspring.
Food made with love and grown with love nourishes our bodies. What do you find the food for your soul is?
Maria:
Food for my soul is freshly prepared meals for my family. I believe the energy that comes from home-cooked food is completely different from eating out. Even when I’m busy, I make time to cook because I know exactly what’s in our food. Freshly cooked meals keep everyone happy, healthy, and energized. Freshly cooked home meals are vital—not just for our bodies, but for our minds.
What is the biggest challenge in organic agriculture?
Christopher:
The biggest challenge is the financial strain on farmers during the three-year transition period to organic certification. Farmers often struggle to make money with conventional farming and face significant costs when transitioning to organic. During those three years, they can’t sell their produce as organic, leaving them without income. Certification fees add to the burden.
Government support is crucial. Subsidizing this transition and covering certification fees would encourage more farmers to switch, ensuring the growth of organic agriculture for future generations.
If you could be a president or prime minister or a king of any country you want, what would you do to affect a meaningful change towards achieving organic agriculture?
Christopher:
I would subsidize farmers during the three-year transition period. This would enable them to switch to organic without financial strain. Additionally, I would tax irresponsibly produced non-organic products to reflect their environmental cost and require supermarkets to promote and stock a significant percentage of organic products.
Simplifying bureaucracy for organic imports would also make organic products more accessible. By supporting farmers, incentivizing responsible practices, and reducing barriers, we could make organic agriculture a widespread, sustainable reality.
Lisa and Maria Dawson (in the centre) with their team. Image courtesy of Clearspring.
What inspires you at the moment?
Christopher:
What inspires me is seeing the dedication of my suppliers in Japan and worldwide, who continue to create products of immense value with impeccable eco credentials. Visiting them again after Covid was incredibly inspiring. It drives me to bring their products to market and share them with others. My goal is for people to taste these products "just once," knowing that afterward, it's "the point of no return" for their appreciation of quality and tradition. Our community is based in different places around the world.
Where can one get Clearspring products?
Christopher:
Clearspring products can be found in over 60 countries worldwide. The UK is our biggest market because it's our home, and across Europe, especially in Scandinavia, Benelux and the Middle East, you’ll find a variety of our products. For many, the best place to look is "your local health food shop," as these often stock our range. In some regions, our products are also available in supermarkets, though we don’t currently deliver to the USA due to different regulatory requirements.
Maria Dawson in a sleeveless cashmere jacket from past seasons.
Maria, you have been our customer for how many years now? What attracted you to our brand?
I think over 15 years now. What attracted me to your brand was the authenticity in everything you do. It's inspiring to see a brand that prioritizes quality and values over shortcuts, especially in a market where cheaper, less responsible options dominate. The taste and craftsmanship of your products make it clear that these aren’t just goods—they’re experiences rooted in tradition, care, and respect for the earth. Once I experienced that difference, it was impossible to turn back.
To finish off, I have a few simple questions. You can respond with a word or a couple of words..
Blue?
The deep blue sea, the source of life.
Strength?
Relentless endurance and pursuit of the common good for humanity and the planet.
Softness?
Flexibility of babies: mind, body and soul
Beauty?
Viewing the rising sun coming up from the sea
Timeless?
Oyuna with Christopher, never forgetting to have a good laugh.