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Tsukudani is an ancestral Japanese recipe. Bord à Bord has interpreted it with Kombu Royal from Brittany. Slow cooking to reduce the seaweed and concentrate the flavours characterised by powerful and deep notes: one spoon is enough!
Gives depth to a broth or soup, enhances a fried or poached egg. Ideal base for marinades, which also marvellously accompanies foie gras and cheeses.
Kombu Royal* (saccharina latissima from Brittany) 57%, brown sugar*, toasted sesame seeds*, soya sauce* (water, soya beans*, sea salt, yeast: a.oryzae*) , cider vinegar*.