A small-batch green hot sauce, with serious depth of flavour thanks to the several-day-long making process. First, a dashi broth, a key component in ramen, is made using a base of kombu seaweed and shiitake mushrooms. Then, Serrano and Birds Eye chillies, garlic and shallots are fermented for 2 days in the dashi, to develop the flavours further. The resulting sauce is complex and layered with tangy, punchy, deeply savoury, and fiery flavours.

Try it drizzled over oysters, on grilled chicken, in soup, or to transform a simple cheese on toast.