A taste explosion of salty seafood and umami – 30 times more flavor-intensive than the liquid Ciona Umami Fond.
A completely crazy product and something for those who dare to experiment in the kitchen – or want to be first with the latest.
If you like Asian fish pastas, or are curious about new strong flavors, this is a great product.
No additives or chemicals, in any form, in the entire production. A pure natural product.
The best recipe so far is a Toast Ciona:
Slices of white bread, spread a thin layer of butter and then a thin layer of Ciona Crème on the bread. Fry until golden brown in butter. A tasty variant is to add a pinch of garlic.
And in shared best-place is also
Ciona butter: 1 dl room temperated butter, 1 teaspoon ciona creme, 1/2 clove of garlic. Stir until an even gray color. Spread on toast or on crostini.