Description
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.
