Konro Grill in Red - 37.5cm gifts gardeners The fermentation and ageing techniques

The fermentation and ageing techniques used to produce Kurozu black vinegar date from the Edo period

with gentle citrus acidity and tingling charisma

which acknowledges the health benefits of vinegars and proposes vinegar consumption as part of a healthy diet

Add 5 ml of Nigari to the soy milk (available here)

six big flavoured spices are incoming

Konro Grill in Red - 37.5cm gifts gardeners The fermentation and ageing techniquesThe Konro Grill is a traditional Japanese charcoal grill made of a porous clay called Keisodo, with a striking red finish. This clay, formed by the fossilized remains of ancient algae accumulating at the bottom of the ocean, has around 40,000 small holes per micron. This gives the Konro grill extraordinary heat retention power, making it possible to cook with very little heat. With a grill size of 360 x 205mm, this charcoal barbecue is suitable for