3 reviews
Recipes using this spice
In stock!

nutty, citrusy, umami

Inspired by Japanese Shichimi Togarashi, Yagenbori's complex nutty, citrusy, umami flavors come from a mix of soy sauce, sesame, orange zest, and chili flakes.

INGREDIENTS - sesame seeds, orange, chili, soy sauce powder, spices
CONTAINS - salt, sesame seeds, soy, gluten

2.5 oz. by weight

Shipping Information

For more information about our shipping policy, click here

You may also like

Customer Reviews
5.0 Based on 3 Reviews
5 ★
4 ★
3 ★
2 ★
1 ★
Write a Review Ask a Question

Thank you for submitting a review!

Your input is very much appreciated. Share it with your friends so they can enjoy it too!

Filter Reviews:
  • dishes
  • spice
  • salmon sauce
  • Japanese
  • waste
  • sesame seeds
  • mushrooms
  • flavors
  • ingredients
  • seasoning
Rob S.
United States

Love this combo

I love to sprinkle it on steamed corn on the cob and then sauté the noblest for a few minutes along with some lemon bits.

Sophia C.
United States United States

Love It

I love it‼️ This spice it’s delicious and has a lovely aroma, I can season it with any kinds of dishes. I will definitely recommend to anyone enjoy delicious seasoning with any of their dishes. I am going to order few more of from the website. What I love the most it’s the freshest of the spices n all the ingredients I want in my food. Thank for have such a fresh and quality spices on the website

Lyn C.
United States United States

Intoxicating aromas

I like this blend very much. Black and White sesame seeds are often used together in my kitchen. This took that idea and made a much more complex, though subtle, spicing for Japanese influenced dishes. My favorite aspect is the aroma that comes from the orange and chiles. My most successful use has been as a coating on scallops and (Wester Ross) salmon fillets. Each had its own side sauce. For the scallop sauce, a simple scallion, Japan sourced mirin and double fermented soy sauce. For the salmon sauce, a medley of Japanese mushrooms, orange slices, and same mirin and soy sauce. The scallops didn’t need the sauce. I would now add it to the rice along with mustard seeds. I tried this blend in rice but the flavors seemed lost. Maybe I needed more of it but it is a waste of an expensive spice blend in my view.