In Quezon, cooks reach beyond vinegar and sampaloc for their sour kick, turning to ingredients like santol, kamias, and katmon, each bringing its own kind of acidity and character.
In this episode of Kusina Guide, presented by Lemon-Dou, Erwan travels through Infanta, Quezon to discover how these ingredients shape the region’s cooking, meet the locals keeping these traditions alive, and end the day with a riverside feast shared with the team.
Lemon-Dou shares our appreciation for sourness from a different perspective, bringing Japanese craftsmanship and the flavor of whole lemons into a refreshing drink that pairs great with food.
