Yuko
Yuko, a chef from Osaka living in Portugal for 20 years and former owner of Tasca Kome in Lisbon, shares her Gima (Sesame) Ponzu sauce which blends Portuguese oranges with nutty sesame flavors. Yuko suggests drizzling the sauce on steamed vegetables, fish, or meat, using it for noodles, as a salad dressing, or adding it to simmered chicken for extra tenderness and flavor.
Vibeyard
Vibeyard aims to redefine wine culture by showcasing authentic, high-quality and low intervention wines. Collaborating closely with Portuguese winemakers, they create unique and exclusive wines for their label. For this box, we’ve selected the naturally sparkling Pet Nat, a unique expression of 100% Siria grapes using spontaneous fermentation.
Fermen.table
A one-woman run fermentation business, Fermen.table was founded by Simona in 2020. Her products enhance any meal with complex tastes while promoting gut health and sustainable food practices. For this box, Simona crafted a small-batch of pickled vegetables: onions with curry powder, cardamom, garlic and bay leaf; and classic gherkins with mustard seeds, garlic and bay leaf. Both pickled with apple cider vinegar and slightly fermented, they give the perfect crunch and acidity to add to any meal.
Meli Meli
Nikol sources organic, raw nuts from Portugal and Spain to create simple, creamy nut butters. Free from refined sugars and palm oil, each jar is handcrafted with care. As a special holiday edition, Ginger Spice is a classic almond butter paired with dehydrated unsweetened ginger and raw Portuguese honey. Perfect over a warm slice of banana bread or paired with a crisp apple.
Nice Life Herbs
Alex, a Chinese medicine practitioner, founded Nice Life to bring traditional Chinese herbal wisdom to everyday wellness. She meticulously crafts natural herbal blends sourced from the finest growers. In this box, her Winter Blend with nettle leaf, lemon peel, cinnamon, ginger and clove was crafted to support your body's defenses and gently sustain your energy during the coldest days.
Kin Ferments
After years in the restaurant industry, João Alves founded Kin Ferments in 2022 to explore fermentation and upcycling. His grass pea miso, fermented for a year in oak barrels, develops a nutty flavor from the wood and rich, caramelized earthy notes from the long fermentation. Made from a native Portuguese pea that has fallen out of use, it aims to bring this traditional ingredient back to the table. You can spread it on toast with butter, use it as a marinade for roasted turkey, or try it in sweet recipes like miso brownies or a spiced miso latte with oat milk and cinnamon.
Yuko
Yuko, a chef from Osaka living in Portugal for 20 years and former owner of Tasca Kome in Lisbon, shares her Gima (Sesame) Ponzu sauce which blends Portuguese oranges with nutty sesame flavors. Yuko suggests drizzling the sauce on steamed vegetables, fish, or meat, using it for noodles, as a salad dressing, or adding it to simmered chicken for extra tenderness and flavor.
Vibeyard
Vibeyard aims to redefine wine culture by showcasing authentic, high-quality and low intervention wines. Collaborating closely with Portuguese winemakers, they create unique and exclusive wines for their label. For this box, we’ve selected the naturally sparkling Pet Nat, a unique expression of 100% Siria grapes using spontaneous fermentation.
Fermen.table
A one-woman run fermentation business, Fermen.table was founded by Simona in 2020. Her products enhance any meal with complex tastes while promoting gut health and sustainable food practices. For this box, Simona crafted a small-batch of pickled vegetables: onions with curry powder, cardamom, garlic and bay leaf; and classic gherkins with mustard seeds, garlic and bay leaf. Both pickled with apple cider vinegar and slightly fermented, they give the perfect crunch and acidity to add to any meal.
Kin Ferments
After years in the restaurant industry, João Alves founded Kin Ferments in 2022 to explore fermentation and upcycling. His grass pea miso, fermented for a year in oak barrels, develops a nutty flavor from the wood and rich, caramelized earthy notes from the long fermentation. Made from a native Portuguese pea that has fallen out of use, it aims to bring this traditional ingredient back to the table. You can spread it on toast with butter, use it as a marinade for roasted turkey, or try it in sweet recipes like miso brownies or a spiced miso latte with oat milk and cinnamon.
