The ketchup of the Ancient World. A fermented fish sauce with the added enzymatic power of barley Koji. The result is a rich umami liquid similar to colatura di alici but a little less salty. The Australian palate may find some familiarity with the punchy umami of the beloved spread Vegemite.
Aged for over three years a frugal splash will go a long way to adding complexity to any dish. Perfect for enhancing braises and stews, brushing over grilled meat or vegetables or seasoning some linguine vongole.
A super small run of only 15 bottles!