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Japanese Seaweed Chutney

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Japanese Seaweed Chutney
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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 but we think it also pairs perfectly with creamy cheeses (think Gorgonzola Dolce or Robiola 3 Latti), add a touch of Japanese refinement to your cheeseboard.



Things to know before you buy
Ingredients : Soy Sauce, Seaweed, Glutinous Starch Syrup, Sugar, Arame (Kelp), StarchYeast Extract, Vinegar, Salt Nutrition : Typical values as sold per 100ml. Energy 1555kj, 155kcal, Fat 0g, Of which saturate 0g,Carbohydrate 93g, Of which is Sugars 93g, Protein 0g, Salt 0g. ÿ
Additional Details
Japan - Tokushima
100g Jar
Serving Suggestion:
Cheese board, goat and blue cheeses