Rausu Kombu for Dashi, 150g Bordallo Pinheiro Now these hand-painted earthenware plates

Now these hand-painted earthenware plates

This is because the santoku has a shorter blade and is more lightweight

This kitchen counter necessity is great for grinding herbs

It comes already seasoned with flax oil – so you can get cooking right away

The three balsamic vinegars are:

Rausu Kombu for Dashi, 150g Bordallo Pinheiro Now these hand-painted earthenware platesRausu kombu for dashi is a rare variety of wild kombu, known as the Queen of kombu. The wild kombu kelp is harvested on the northern island of Hokkaido and is high in glutamic acid the element that gives the distinct umami flavour. The large, round dark red Rausu Kombu leaves are fantastic for infusing Japanese broths and the dashi stock for. Or use them to give umami depth to fish and meat, by wrapping with a well boiled sheet of kombu before cooking