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.