BORD à BORD Tsukudani d'algue kombu & Yuzu kosho 100g

<p>The philosophy of Bord à Bord has not changed since its foundation: 100% of the ingredients come from organic farming. Priority is given to local products or the nearest sources. Like everyone, we grow and learn. Bord à Bord strives every day to reduce its environmental impact and now incorporates this eco-friendly design approach at the beginning of every project. Our story began in 1996, when Henri Courtois presented his project related to the consumption of seaweed. At that time, most of his partners thought that excess iodine was harmful to him, so he came up with such an idea. However, convinced of the culinary possibilities inherent in seaweed, he visited a lot of places, from the highest level kitchens to the local bistro, passing by vegetarian restaurants, delicatessens and organic product shops. If you have the desire to consume these marine plants, then the question arises, "how do we do it?", which prompted Henri to offer "ready-to-eat" products and the Bord à Bord product line was launched.</p>

Royal kombu (Saccharina latissima)* 42%, of Brittany origin, blond sugar*, soy sauce*, (water, soybeans*, sea salt, alcohol*, A.orizae), water, apple cider vinegar*, red yuzu kosho 1.8 % (yellow yuzu, sea salt, red chili), green yuzu kosho 1.6% (green yuzu, sea salt, green chili).

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