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#KOMBU Oil: a uniquely delicious component in the Vestry Kitchen - making it is a multi-step process in which great care is taken. But one step is the most important: „Toasting the kombu over binchotan before making it into an oil is the key to get its nutty flavor and heady perfume,” says Chef Shaun Hergatt (@shergatt). 📍 @vestrynyc #nyc 📹 @shergatt #thebestchefawards | The Best Chef
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