Umamido is just the best spot to eat a good ramen in Brussels, by far our favorite. Everything is homemade, handmade, with the best fresh ingredients... Strangely it speaks to us :))
While talking with them, we learned that their kimchi is not only very good, it is also very very special. They have been making it themselves for almost 9 years with the same patience and the same method, and it is this process that is crazy: Each new batch is started with a small part of the previous one, so the fermentation is alive from the beginning.
Their kimchi is 9 years old this month, and for its birthday we pay tribute to it with a magical sauce: TSURAI made in very small quantities (only 400 bottles).
After weeks of testing, the recipe was self-evident: Kimchi, ripe local pears, Brussels habaneros marinated for 6 months in organic alcohol vinegar, and artisanal white miso.
A subtle balance between the complexity of the fermentation, the sweetness of the pears and the spiciness of the habaneros, which enhances the intense flavor of the kimchi.
A wave of flavor, ready to be served on any table.