#474 Gezora

Inspired by the Kaiju of the same name, this dark and delicious sauce has an onyx hue with smoky and umami power to spare.

Suggested pairings: soba noodles, oysters, clam chowder

6.6/10 heat

filtered water, organic sugar cane vinegar, Anghang Sarap (fermented coconut nectar, iodized salt,  ginger, garlic, red chilli, onion, black pepper), K & R Farms chocolate primotali peppers,  Billy’s Botanicals ‘millionaire’ eggplant, shiso leaf, holy basil, garlic chives, & ginger mint, sea salt,  Ivanhoe Organics sea moss (Bocas del Toro, Panama), SAV Local black dragon Thai peppers,  TART Vinegar yuzu vinegar, Shared Cultures Morel Mushroom Miso (organic chickpeas,  organic kokuho rose rice, wild foraged morel mushrooms, sea salt, water, koji culture),  wakame (seaweed), squid ink (Taiwan), extra virgin olive oil,  Eden Seaweed Gomasio (organic sesame seed, sea salt, organic dulse, nori, & kombu),  Fox Among Bears Maillard Salt (Maillard slow-baked: muscadine grapes, apples, candy cap mushroom,  cacao, yuzu, orange, turmeric, ginger, chanterelle mushrooms + pink Himalayan salt)  & yuzu salt miso solids, Burlap & Barrel Black Urfa chili & black mustard seed,  Filipino Forager red wine finishing salt, SOS Chefs sansho pepper

5 fl oz/150 mL

Best by 08/28/2025