Smoked Tamari 100 ml VEGETABLE and when the center of

and when the center of the kombu has been shaved to the point where it can no longer be shaved

The red miso went through a longer fermentation process and is made out of soybeans and barley

Created in 1932 by Georges Hilliet near the fishing port of Quiberon

“La Conserverie la belle-iloise engages in responsible fishing daily commitment is to select our fishermen who

Product Description – Saint-Georges Sardines

Smoked Tamari 100 ml VEGETABLE and when the center ofIt is a tamari soy sauce, made without wheat nor additives. Once the soy sauce is made, it is smoked 40 minutes with cherry wood. This process gives the soy sauce strong smoked flavour that highlight its fullness