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Ripe Japanese pepper is used for Kanjuku Sansho Komiyu (Ripe Japanese Pepper Flavored Rice Bran Oil)
It is a versatile chili oil with a lot of ingredients that is particular about the flavor of Kyoto by choosing "Kujo green onion"
creating a sophisticated finishing oil
This special type of White Kombu came to fame when restaurant frantzen started to work with this high end kelp
Crafted from premium rapeseed oil infused with roasted lobster shells
UMEBOSHI PLUM PASTE WITH SHISO 500GR - 01014 kojinomics Ripe Japanese pepper is usedUmeboshi Plum paste is usually overly salted or acidic. I had my first encounter with this organic plum paste in Tokyo, where a rather famous chef used this paste to counterbalance the Fattiness of Wagyu beef. Ever since i swear on using plum paste for anything fatty, ranging from mackerel to ito Wagyu Beef, and by the way for vegetarians this plum paste makes the best and fastest pickles.
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