Umami powder .... ‘it’s that fifth taste on your tongue, well liked by the Japanese’ ... a blend of seaweed, Halen Môn Sea Salt and shiitake cultivated in Cynan’s shipping containers. He’s teamed up with a local chocolatier in Llan Ffestiniog to make an Umami flavoured chocolate.
Mushroom caviar is a mix of Snowdonia shiitake with laver bread from the Gower. I took some home with me and can vouch that it’s great on a canapé but too much garlic for vampires.
Washed down with a glass of Cwrw Madarch, a pale ale made with dried shiitake at a micro brewery in south Wales .... what more could one want?
From what I gather these product collaborations have been encouraged by Menter a Busnes – the whole is greater than the sum of the parts? or something like that. Good stuff.
Here is Cynan talking about his new products: