UMAMI PICANTE - 200ml

Where savoury meets spice (and balanced with salty, sweet and sour). 

This condiment has played on my mind for sometime and I’m proud to finally bring it to the world. 

Shio koshihikari rice koji, fermented blonde rocoto, black garlic, wakame, kelp, shiitake, raw barrel aged acv + spices ~ blended and aged then emulsified with hemp oil. 

Everything (except rice from nsw and black pepper from fnq) is grown, harvested + fermented on lutruwita. 

Use me on anything and everything; oysters, crudo, finishing a stir fry, topping your rice bowl or congee, folded through noodles, dressing green leaves or salads and is particularly delicious used to finish pan fried mushrooms. #norules