Sprinkle the earthy, deep sea flavours of this Japanese Yakiniku Togorashi rub on your foods for a complex salty, sweet, mellow, pungent, umami seasoning for tuna, wagyu beef or seafood and then cook over hot coals. Developed by the A&O team after spending three weeks in Tokyo cooking on little hibachi grills, this rub draws on the inspiration of many Japanese dishes including octopus fried dumplings and sizzling waffer thin slivers of wagyu cooked hot and fast over searing coals.
- Authentic earthy Japanese flavours for seafood, tuna and wagyu beef
- Ingredients include: Himalayan pink salt, sesame seeds, sansho pepper, red chilli flakes, nori seaweed, orange peel, ginger.
- 200g in a shaker tub
Apply an even coating to the meat surface prior to cooking and allow to season. Use approximately 3-5% rub to meat weight. Cook over a medium heat adding more seasoning throughout the cook to build layers of umami flavour. Cook away from direct heat if possible to avoid over charring.
Apply an even coating, use at approx 3-5% meat weight.
Himalayan pink salt, black & white sesame seeds, sugar, black pepper, sansho pepper, red chilli flakes, nori seaweed, orange peel, ginger, soy powder
(Allergens: Sesame, Soy, Wheat)