Tasmanian grain mustard [190g]

It is described as a dish that goes beyond the general mustard, both "incense", "flavor" and "texture". It is widely used from Japanese hotels, French Italian, Japanese -yakitori and bars at bars. Especially in the Kansai area of ??Osaka and Kyoto, the evaluation as Tasmanian and grain mustard is extremely high and has been featured on many blogs. It is recommended to use it as a condiment, but you can enjoy the texture of meat dishes, add texture, and suit the sashimi of white fish and enjoy sushi. The grain mustard is characterized by a "bubble wrap" texture and has a moderate sourness, so it feels like a pickle and is delicious even if you eat it on a baguette. In addition, each mustard has a different seasoning and the flavor has its own characteristics. It is a gem by handmade by Marie, "additive -free" and "unsalted". We use tasmanian raw materials as much as possible. In the local Australia, it is also featured in gourmet magazines and is also introduced as a restaurant and high -end food shop. Currently, Marie has retired and has been taken over by Caroline Nichols, but the recipe has been inherited as an advisor. Mustard, a newly used Tasmanian "wasabi, was selected as the best gurmarfood at the Tasman Food Competition.