Originally from Kyoto, Japan, this colourful and spicy traditional blend awakens dishes to its citrus and iodine notes.
In Japanese cuisine, this spice blend is used in tempura recipes, meat-based broths, vegetable woks or noodle dishes. To be tried by chilli pepper lovers in rice, on eggs, pumpkin soup and butternut, a sauce for crustaceans, a grilled fish.
Ingredients: Piment, mandarine mikan, sésame noir, algue aonori, sansho, chanvre, pavot.
Ce mélange traditionnel japonais très piquant et coloré réveille les tempura, bouillons à base de viande, woks de légumes ou plats de nouilles de ses notes d'agrumes et d'iode.
