The dip made from garlic from Hokkaido and Japanese anchovies commands much attention lately.
As bagna càuda's another name "oil fondue" suggests, the sauce is new type of seasoning which contains a lot of olive oil.
You can dip vegetables in the hot sauce, or enjoy it with bread, meat, fish or anything.
Thanks to the good combination with wine, you can set Italian foods on daily table or at a party easily.
Bagna càuda is basically enjoyed as hot sauce, so won't you try it with the dedicated pot?
- garlic, olive oil, sunflower oil, anchovy sauce (Japanese anchovy, salt, brewed vinegar and sugar), milk, seasoning (amino acid etc.), thickener (xanthan gum)
- H90×W55×D55 mm
- Net Weight
- Shelf Life
- 180 days
- Storage Condition
- Avoid direct sunlight and store under normal temperature.
Hokkaido bagna càuda sauce
1,520 JPY (included Japanese consumption tax)
- North Farm Stock