Date & Tomato Ketchup

This blend of pure mushroom juice, garlic, ginger, vinegar and a surprisingly small number of aromatics is a liquid umami bomb that I could swig straight from the bottle (and I sometimes do).
An indispensable alternative to soy (it’s non-fermented) or Worcestershire Sauce (it doesn’t contain anchovies), this is a 200-year-old recipe and still going strong!

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