Sea buckthorn kocho
Many people will find this component far too spicy! It’s used as a base for a subsequent preparation. Use it carefully, the taste of this component is unmistakable!
Creation by Bas van Kranen, Flore**, Hotel de l’Europe, Amsterdam.
Makes 900g.
Allergens and dietary requirements
- Vegan
Ingredients
250
g
yellow madame jeanette pepper200
g
tangerines, peel500
g
sea buckthorn berry125
g
salt