About this product
(Allergen: gluten, soya, sesame) Complex & full of textures with layers and layers of flavours including ume shiso, dry miso, orange peel and aonori, with a hint of heat and a bit of zing from green Sichuan peppers. Here we dry our orange peels, salted shiso leaves and miso, and toast our seaweed and seeds. Japanese sprinkle it on rice, cooked & cold rice, vegetables, and fish, or use as an ingredient in onigiri. Great with ramen, We like it on our eggs or sprinkled on top of salads, gives that extra crunch.