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What's cold smoke
The cold smoking method uses a low-temperature smoking process. (Generally lower than 30 ℃)With the use of low temperature will slowly blend the smoky aroma into the food, keeping the nutrients high and bringing another dimension depending on combination of wood chips flavor and ingredients used.
Students from Swinburne University of Technology
and Kyoto Institute of Technology University have joined in SUGAR program and form a team-Kanpai