cura. seasonings are handmade by Tony Schifilliti, head chef of Sydney's renowned restaurant, Sixpenny. His range of koji based seasonings were created as a way to make umami less technical and to effortlessly enhance the flavour of any meal.
Made with everyday use in mind, they combine traditional Japanese fermentation methods with unconventional ingredients. His seasonings use organic, biodynamic and locally sourced beans and grains and are unpasteurised, allowing enzymes and bacteria to aid gut health and digestion.