Rubs, marinades, stocks, and finishing touches — shelf-stable Japanese umami that seasons consistently, dosed by weight like any spice in your kitchen.
Each selection shows dosing per dish or per kilogram, plus estimated cost.
Dry soy umami for rubbing, dusting, and blending — bring soy flavor where liquid soy sauce can't go.
Aged Hatcho miso as a finishing powder — dust over pizza, steak, fries, and eggs.
Concentrated shiitake umami for stocks, sauces, and plant-based dishes.
Salt koji tenderizes and seasons meat and fish overnight — juicier results with one ingredient.
Seven-spice with yuzu — citrus heat to finish noodles, grilled meat, and soups.
Awaji Island sea salt with seaweed — a finishing salt for seafood, salads, and butter.
By weight, like any spice — consistent seasoning on every shift.
| Powder | Dose | Prep | Works in |
|---|---|---|---|
| Soy Sauce | 1–2% by weight | Blend into rubs, dusts, batters | Rubs, popcorn, fried chicken |
| Hatcho Miso | 1–3% by weight | Dust to finish or blend into sauces | Pizza, steak, fries, eggs |
| Shiitake | 10–20g / 1L | Whisk into stock or sauce | Dashi, ramen broth, gravy |
| Shio Koji | 10% of protein | Coat and marinate 2–24h | Chicken, pork, fish |
| Yuzu Shichimi | 0.2–0.5g / dish | Sprinkle to finish | Noodles, yakitori, soups |
| Seaweed Salt | 0.5–1g / dish | Sprinkle to finish | Seafood, salads, butter |
Doses are starting points — dial in your own blend.
Order a 5g sample in one click, run it on the line, and order only what earns its place.
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Samples are free of charge — special flat $15 shipping by DHL Express, up to 7 samples in one box.
