Garum moves the world gastronomy. Ever since Noma Projects reinvented it and came up with a more controlled and faster production process, its use has exploded.

Our fish garum was aged for about 3 months in a ferment box under the constant supervision of Koji and Erik Cehlar. The basic ingredients are beef, komekoji, water and salt.

You can season everything with it. Roasted meat, vegetables, paste, spreads, strong sauces, soups, etc.

More about garum in the article