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The fermentation process creates complex
and finishing sauces
Ripe Japanese pepper is used for Kanjuku Sansho Komiyu (Ripe Japanese Pepper Flavored Rice Bran Oil)
dried kombu seaweed
The resulting condiment delivers a sophisticated flavor profile—warm
OYSTER GARUM - 250ML Kyoto The fermentation process creates complexCrafted from premium Zeeland Dutch organic oysters, this garum represents the pinnacle of fermented umami intensity. Through careful fermentation, we've extracted the oysters' profound savory deptha complexity that compliments the finest chicken dashi. Each 250ml bottle delivers concentrated umami notes ideal for elevating broths, sauces, and refined culinary applications. A sophisticated ingredient for discerning cooks seeking authentic, naturally
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