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Clearance Kissed by Binchotan Japanese Chile Blend
Shichimi Togarashi Blend
Rated 5.0 out of 5 stars
2 Reviews
Spicy Togarashi Chile, Sesame, Seaweed, Tangerine
Kissed by Binchotan aka shichimi togarashi is a red chile pepper blend translating to “seven spice.” Centered around the fruity yet spicy Togarashi chile, this blend is traditionally used in Japan to sprinkle over bbq skewers after they have been kissed by the hot embers of binchotan charcoal. There is no limit to this blend’s potential. Dust your fried chicken with it, sprinkle over a bowl of poke, use it as a rub for beef or simply elevate sautéed vegetables. Warning: This blend is spicy.
Regular price
$6.00
Regular price
$10.00
Sale price
$6.00
Unit price
per
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Highlights
Origin:
Inspired by Tokyo, Japan
Ingredients:
Gochugaru Chile, Sesame Seeds, Black Sesame Seeds, Orange Peel, Ginger, Garlic, Szechuan Peppercorns, Nori
100% Fresh Ingredients
You can trace our spices back to the farm where they were grown
Chef Tested
All our recipes are chef-tested (and tasted) -we don't sell it to you unless we love it
Straight From The Source
We work with farmers, nonprofit organizations, and agricultural cooperatives to obtain spices directly from the people who grow them
Give Back Program
A portion of proceeds from every sale goes to feed individuals and families in our local community through our foundation, Tribe for Change
Origin & Sourcing
Tokyo, Japan
Once in an alleyway izakaya in Tokyo, I took the bite of a lifetime from a beautifully blistered chicken skewer straight off the hibachi grill. While the flavor imparted from the smoldering white oak binchotan charcoal would have been a succulent miracle on its own, sprinkling a pinch—at the chef’s suggestion—of shichimi togarashi, a Japanese seven-spice wallop that garnishes everything from ramen to yakitori, was metamorphic. Kissed by Binchotan originated in that moment, and over time the blend has been fine-tuned to hit all the right notes: Togarashi for heat, a fruity tang from tangerine peel, nutty sesame seeds and the umami of roasted seaweed. Proven to transform any meat or vegetable licked by flames and give a simple bowl of rice flavor dimensions previously unknown, lightly dusting the powder on straight-from-the-skillet fried chicken is the future food obsession you didn’t know you had.
Chef Spotlight
With Chef Trent - Founder
Trent Blodgett's journey started from battling chronic depression to finding solace and purpose in cooking. Trained to cook at an upscale Spanish restaurant in San Francisco led to a chef position running large events and pop up dinners throughout the Bay Area. Immersed in the captivating world of flavors and scents, Trent became fascinated by the history and cultural influences of cuisine.
Driven by his newfound passion, Trent embarked on extensive travels, collecting spices that reminded him of the diverse culinary experiences he encountered. Cooking became his medicine and meditation, transforming his outlook on life. This transformative journey led Trent to establish Spice Tribe, a platform to share his spice blends, stories, and the belief that a shift in cooking perspective can profoundly impact one's existence.
Driven by his newfound passion, Trent embarked on extensive travels, collecting spices that reminded him of the diverse culinary experiences he encountered. Cooking became his medicine and meditation, transforming his outlook on life. This transformative journey led Trent to establish Spice Tribe, a platform to share his spice blends, stories, and the belief that a shift in cooking perspective can profoundly impact one's existence.
Tips for Success
Cooking tips from our chefs
Clumping is normal as we don’t use anti caking agents or salt. If clumping occurs simply break apart with your hands before seasoning. Try not to pour spices out of the jar over a steaming pot or pan as the steam can get in the jar and cause further clumping. For maximum flavor make sure to use with salt. Ground spices can burn quickly so make sure to use oil to help distribute the heat more evenly when making a rub.
Reviews
Frequently Asked Questions
How do you use this blend?
Here are just a few ideas! Stir fry mushrooms, sprinkle it on yakitori or teriyaki, sprinkle it on rice, use as you would shichimi togarashi seasoning, great on oven baked salmon, poke or raw fish, anywhere you need a kick of heat and extra umami.
Where does the name come from?
This blend was inspired by a trip to Japan where I was first introduced to the blend shichimi togarashi which translates to Japanese seven spice. After touring through the large Tsukiji fish market and trying many types of raw fish, we decided to eat yakitori for dinner. It was here where they were grilling chicken skewers over binchotan charcoal and sprinkling a pinch of their homemade shichimi togarashi blend on top of the chicken. It was incredibly delicious and I was in awe by the level of expertise and care taken in every aspect of this single bite; From white oak ubame binchotan charcoal to heritage chicken to an expertly balanced blend of chiles and spices to finish.
What’s in it?
This blend is salt free and made of non gmo spices. No additives or fillers. Ingredients: Gochugaru Chile, Sesame Seeds, Black Sesame Seeds, Orange Peel, Ginger, Garlic, Szechuan Peppercorns, Nori
