Nuoc Cham van het Noorden

Our Dulse Garum is a landscape umami bomb: fish-free garum of dulse and koji on Frisian Wood Beans. Low Ponzu, made from Japanese quince from the food forest and shoyu from lemon beans, works just as well here. Choose your favorite for this nuoc cham of the North.

• 2 tbsp Dulse Garum or Low Ponzu
• 1 tbsp Wild Herb Vinegar
• 2 tbsp lime juice
• 1-2 tablespoons sugar
• 1 garlic clove, minced
• 1 red pepper, finely chopped

Preparation:

• Dissolve the sugar in the lime juice.
• Add garum or ponzu, vinegar, garlic, and red pepper.
• Taste and balance with extra sugar, acidity, or umami to taste.
• Serve as a dipping sauce with spring rolls or fried Boonzaak tempeh.