Veggie Garum 250 ml Chilli to Chirashizushi

to Chirashizushi

Eine Anmerkung zu den Farben: Wasabi hat als verarbeitetes Produkt eigentlich nur eine blaßgrüne Farbe

cremigen Pilzsaucen oder überbackenen Ofengerichten – ihre schwammartige Struktur hält jede Sauce perfekt fest

Zu Jakobsmuscheln

Nutritional values for 100 ml Energy 1281 kJ / 301 kcal Fat 0 g saturated with it 0 g Carbohydrates 77 g of which sugar 77 g Protein Salt 0

Veggie Garum 250 ml Chilli to Chirashizushi250 ml Description Veggie Garum Garum is a fermented fish sauce that was a main seasoning in ancient Roman cuisine. It was made by fermenting fish, typically anchovies, in salt. In the production of Garum, fish was covered with salt in large vessels and fermented for several weeks or months. During fermentation, the fish broke down and released its flavors. Garum was valued for its rich umami flavor and was frequently used in Roman cuisine to season