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savory notes that elevate both traditional and contemporary dishes
the birthplace of soy sauce
Sardine garum tastes like a Freshly caught sardine
topping rice bowls
Crafted from premium Dutch mackerel combined with house-cultivated basmati rice koji and Himalayan sea salt
WHITE SHIRO KOMBU 100 SHEETS garum savory notes that elevate bothThis special type of White Kombu came to fame when restaurant frantzen started to work with this high end kelp. Instead of traditionally using the white Kombu to cure mackerel for battera sushi it has been deep fried to crispy perfection. There are several different methods of cutting the kombu and it can be deep fried with different oils to further make this product unique on your dish. Our version is fried in rapeseed oil for a more vibrant colour
US$ 30.00
US$ 32.25
US$ 22.95