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high-quality umami enhancement with distinctive oceanic character
Entirely plant-based
This special type of White Kombu came to fame when restaurant frantzen started to work with this high end kelp
Sardine garum tastes like a Freshly caught sardine
Compared with Sansho Komiyu (Japanese Pepper Flavored Rice Bran Oil)
UMEBOSHI PLUM PASTE WITH SHISO 500GR - 01014 kojinomics high-quality umami enhancement with distinctiveUmeboshi Plum paste is usually overly salted or acidic. I had my first encounter with this organic plum paste in Tokyo, where a rather famous chef used this paste to counterbalance the Fattiness of Wagyu beef. Ever since i swear on using plum paste for anything fatty, ranging from mackerel to ito Wagyu Beef, and by the way for vegetarians this plum paste makes the best and fastest pickles.
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