Vinaigre de Calamansi / Calamansi Vinegar 500ml ALMOND and when the center of

and when the center of the kombu has been shaved to the point where it can no longer be shaved

This recipe features our star ingredient—the sardine—combined with extra virgin olive oil and brightened by fresh notes of lemon thyme and Timut pepper

These ones are made without GMO and they are gluten free

This unique type of kombu is used to make Kochi prefecture's famous dish

the delicious soy sauce

Vinaigre de Calamansi / Calamansi Vinegar 500ml ALMOND and when the center ofCan be used wherever you would use lemon (but only in small quantities due to its strong taste) : summer raw vegetable salads (carrots, for example), tabouleh, hot or cold fish, shellfish, desserts (to add flavour to a dessert, to town down the sweetness in a caramel dessert, etc.). Keep fresh and shake before use.