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Three hours from Tokyo in the city of Karuizawa, there's a smoke workshop that has perfected the technique of cold-smoking ingredients that are too delicate to stand up to heat smoking. Their smoked olive oil is like a secret weapon for adding rich, smoky flavor to all sorts of food. Add just a few drops to grilled vegetables, French bread, baked potatoes, pasta, bbq, or salads and turn ordinary foods into an extraordinary flavor experience.
Japan
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5.0Subtle, special and different. By Andre' from New York, NY 2.0Not as good as the California smoked.... By Steph from Sonoma About Me Foodie, Frequent Diner, Health Conscious
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