Owners Ryan and Chef Ryan out of Oceanside, CA, bring a unique spin to their hot sauces, fermenting their ingredients individually and then combining them with kombucha instead of vinegar. That’s What Shishito Said captures the amazing flavors of roasted Shishito peppers, yuzu citrus, and fresh shiso leaf layered with the umami of miso, shiitake, and black garlic. As is the Fuego way, Down To Ferment focuses on flavor over everything.
TRY IT ON:
Sean and Ryan will tell you to try it on everything but they use it most on sushi, chicken, dumplings, rice bowls, stir fry, and tempura.
INGREDIENTS:
Jalapeno Peppers, Roasted Shishito Peppers, Kombucha Culture, Mirin, Onion, Ginger, Garlic, Shitake Mushroom, White Miso, Tamari Wine, Salt, Sesame Oil, Black Garlic, Yuzu, Shiso. Note: Contains Soy
