Origin: Tokushima Prefecture
Arame seaweed chutney from Tokushima. The Arame is found 5m deep from the surface of the water, where they find it attached to the rock.
This particular arame seaweed is harvested along the coastline, surrounded by mountains and a village with only 100 people living there. This particular arame seaweed gives the chutney a course texture.
A fantastic cheese board accompaniment.
A talking point in a jar. Our seaweed chutney is made from Arame seaweed from Tokushima prefecture, located on an island south of Kobe. Underwater farmers harvest this thick, black seaweed which is then dried on beaches before being made into our chutney which has a deep, intense, complex flavour. Imagine a more tangy, salty, umami caramelized red onion relish and you’re getting close to its taste profile.
Traditionally this chutney is served with rice or as a sushi topping. However we think it also pairs perfectly with creamy cheeses like Gorgonzola Dolce or Robiola 3 Latti, to add a touch of Japanese refinement to your cheeseboard.
