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Herbal
Wild foraged three-cornered leeks, known for their delicate flavor reminiscent of onions, garlic, and chives, are slowly fermented with koji, then carefully blended with leek flowers and California sea salt. The result is a savory fermented salt, bursting with amino acids and layered with natural umami. Use it to elevate anything from roasted vegetables to grilled meats, soups, and popcorn!
Sea salt, wild foraged leeks (water, organic kokuho rose rice, sea salt, koji culture), wild foraged leek flowers.
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