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topping rice bowls
deeply savory ingredient that elevates both classical and contemporary cuisine
the birthplace of soy sauce
com/eliciouschef/guide/saikyo-miso/17880671258407910/
WHITE SHIRO KOMBU 100 SHEETS garum topping rice bowlsThis 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
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