Kissed by Binchotan Japanese Chile Blend

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.

• 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.