Chicken Garum 250 ml Asien Simply put into a saucepan

Simply put into a saucepan together with nigari

it can also be used

Drizzle over mixed vegetables

Shown are the flowers of the hydrangea

preservative: potassium sorbate

Chicken Garum 250 ml Asien Simply put into a saucepan250 ml Description Chicken 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