Garum
The name garum comes from the Roman Empire and refers to a fish sauce. The exact recipe is no longer known, but ‘Colatura di Alici’ from Italy, which is a fish sauce made from anchovies, is still available today. Fish sauces existed and still exist all over the world, including in Japan. Nowadays, the name garum is often used for all kinds of sauces that contain animal ingredients.
We always make our garum from animal leftovers that we obtain from a co-operation with a fish farm, animal farm or restaurant. We utilise shrimp or fish heads, poultry carcasses or pork legs and add our koji and salt. Most of our garums are single batches, which means that we often only use one barrel. Therefore, these unique drops are usually limited and only available for a while.
We always make our garum from animal leftovers that we obtain from a co-operation with a fish farm, animal farm or restaurant. We utilise shrimp or fish heads, poultry carcasses or pork legs and add our koji and salt. Most of our garums are single batches, which means that we often only use one barrel. Therefore, these unique drops are usually limited and only available for a while.
