Plum Vinegar wagyu-american We favor it for large

We favor it for large gatherings and topping liberally

this lineage can be traced back twenty-five years

We recommend applying heat when using them

savory complexity that simply can’t be replicated by younger beef

this texture morphs into wonderful tenderness

Plum Vinegar wagyu-american We favor it for largeMuch more tart than their American counterparts, Korean plums are rarely eaten raw; but are commonly made into syrups, pickles, and even alcohol. This punchy little fruit packs a healthy punch as well it has long been used in Asian medicine to reduce fatigue and help with digestion. We love this vinegar as part of a vinaigrette, and often use it to dilute miso or gochujang, instilling each with potent sweetness. It is also a great drinking vinegar