5 Reviews
Recipes using this spice
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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

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Customer Reviews
4.8 Based on 5 Reviews
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Robert D.
United States


Have used this blend , over the years. Slightly salty, but overall very good. Please inform me if your products are all organic?? My boss was asking. Thank you very much. Sincerely, Robert.

La Boîte Yagenbori Review
Ann S.
United States United States

Great Flavor & Crunch

Nice surprise! Sprinkle on veggies or other items - especially softer items like mashed sweet potato or squash - for a flavor burst and nice crunch. The orange plus a bit of heat enhances and balances these sweeter veggies.

Rob S.
United States 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.