Garum is a fermented fish sauce with roots in ancient Roman cooking, and Munich’s Ticaret gives the centuries-old condiment a twist with anchovies, koji, and rice fermented by Daniel Pietsch. 

Designed by Herburg Weiland, the packaging departs from traditional fish sauce bottles, featuring electric blue wax caps. The white labels feature three detailed sardines, surrounded by tiny blue typography that curves around their bodies like annotations in an old scientific specimen book. On the back, a lively handwritten Ticaret logo adds another layer of personality. It is a great example of how tactile details and a little visual humor make even the most traditional ingredients feel fresh and new.