The Starter Pack

To make our Corn Yuzu Hot Sauce, we gather ingredients during their peak season. In winter, we harvest the Yuzu fruit and preserve its zest to capture it when it’s most aromatic. In summer, we harvest sweet corn, fruity habanero chiles, and the tender, green branches of the blackcurrant bush. We infuse the branches to create our fresh Blackcurrant Wood Oil (also featured in our Forager’s Vinaigrette). We blend them all together to create a textured, fruity, and aromatic hot sauce. 

Enjoy it anywhere you use hot sauce already, we think it’s especially delicious for barbecue because its brightness pairs well with grilled fish and vegetables. 

For the past twenty years, we’ve been able to develop innovation upon innovation by embracing a culinary tradition that dates back millennia: garum was originally fermented fish sauce made all around the Mediterranean basin. Whereas the original recipes garum ago relied on the naturally occurring enzymes in fish intestines to produce robust flavors, we use koji. This simple switch has allowed us to experiment with a wider range of high-protein ingredients, including mushrooms, and to create less salty but equally captivating garums.