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Soft meadow light on paper grain — path brief on the left, field journal on the right.
After washing
or even intricate carving for artistic garnishes
The oval represents the main fruit of Frantoio Muraglia production: the olives
Mix and match with other Puglia tableware for a bright crockery collection
Rausu Kombu for Dashi, 150g Opinel After washingRausu kombu for dashi is a rare variety of wild kombu, known as the Queen of kombu. The wild kombu kelp is harvested on the northern island of Hokkaido and is high in glutamic acid the element that gives the distinct umami flavour. The large, round dark red Rausu Kombu leaves are fantastic for infusing Japanese broths and the dashi stock for. Or use them to give umami depth to fish and meat, by wrapping with a well boiled sheet of kombu before cooking