Kombu Infused Caviar
Sturgeon Species: DAUxSCH - H.Dauricus x A.Schrenkii - Kaluga x Amur
Country of Origin: China
Egg Size: 3-3.3mm
Egg Colour: Brown to golden
 
About Kombu Infused Caviar
A caviar completely unique to Exmoor Caviar, using our patented Pure Caviar Oil which we gently infuse with Kombu. Kombu, otherwise known as kelp in the UK is widely used in Japanese cooking as both a flavouring and preserving ingredient. Known for it's big Umami quality, the famed fifth flavour profile, Kombu gives our caviar an extra depth and roundness. Being a seaweed, Kombu has a natural salinity and ozone brininess, so we think of this as caviar seasoned with all of the best caviar attributes!
 
We use our Royal Beluski as a base given it’s more neutral flavour profile. The kombu gives an extra richness and intensity to make this an incredible caviar.
 
Caviar Pairing Notes
Japanese cuisine and caviar are quite natural partners, and this is the ideal caviar for it. Whether atop your favourite sashimi or nigiri, we love it on Otoro, or even excellent with rice dishes such as donburi with wagyu beef.
 
Recommended By
We developed this caviar with sushi master Endo Katzutoshi, where we experimented with various combinations of seaweeds to perfect the recipe, with Kombu being the standout. Now used widely by Great British Menu double winner Jean Delport from Restaurant Interlude, long term friend of Exmoor Caviar Luke French from JÖRO and at Michelin Starred Umu in Mayfair.