8 g cane sugarCombine sugar and water in a small pot and caramelise until dark.
6 g water
21 g tamari
20 g brown rice vinegar
10 g lemon juice
16 g green ginger shoots
8 g eschallots
Whisk in tamari, vinegar, lemon juice and remove to a small bowl.
Finely slice ginger shoots, brunoise eschallots and throw everything together.
Set aside for an hour or two to let the flavours infuse.