Verjus de Bourgogne 250ml HAZELNUT Due to its high amount

Due to its high amount of glutamic acid (the umami component) Its leaves are broad rather long and rounded and they are easily recognized among all sort of kombu

is soft with a exceptional negi flavor

It is made by carving kombu with a special knife called an "akita"

dashi and a Japanese citrus

Verjus de Bourgogne 250ml HAZELNUT Due to its high amountLa Maison Fallot is an independent Burgundian family business since 1840. It has ever since protected the craftsmanship of mustard making including seed grinding in the stony grindstone hence conserving its gastronomic qualities. La Moutarderie Fallot enriched its range of products over the years with aromatics mustards, vinegars, and others condiments like pickles. With the traditional know how at heart La Moutarderie Fallot in 2003 and 2009 opened