Smoked Turkey Ramen
I love exploring new flavors and trying out fun things in the kitchen, especially after being inspired by a fresh grocery haul from the Asian market. With my recent move,...
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Shichimi Togarashi Blend
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.
I love exploring new flavors and trying out fun things in the kitchen, especially after being inspired by a fresh grocery haul from the Asian market. With my recent move,...
Galbi or Kalbi, which is a dish made with marinated short rib, is always my favorite thing to eat at Korean BBQ or Hawaiian BBQ restaurants. For this dish, I...
Chef Trent BlodgettThis recipe is easy, relatively quick and a perfect pairing for pork, roast turkey or even just a pile of mashed potatoes! The sweet and tart of the glaze combined...
Chef Trent BlodgettPoke bowls are one of those dishes that are commonly thought of as ‘restaurant food.’ It’s time to bring this meal into your kitchen so that you can satisfy your...
Spice TribeInspired by Tokyo, Japan
Gochugaru Chile, Sesame Seeds, Black Sesame Seeds, Orange Peel, Ginger, Garlic, Szechuan Peppercorns, Nori
You can trace our spices back to the farm where they were grown
All our recipes are chef-tested (and tasted) -we don't sell it to you unless we love it
We work with farmers, nonprofit organizations, and agricultural cooperatives to obtain spices directly from the people who grow them
A portion of proceeds from every sale goes to feed individuals and families in our local community through our foundation, Tribe for Change
I love all of these spices that I have bought.Right now I am using it on grilled chicken that I put in my salad everyday.Delicious! I want to make the Shrimp and Summer Squash Fried Rice next.I love that you have recipes!
I can’t go back to bland market bought shichimi any more. I can taste the actual kick with citrusy umami that goes well with not only udon but also fried foods such as tonkatsu or karaage.
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