Angus & Oink Japanese Togorashi BBQ
As soon as you open the tub, your nostrils are hit with a full tsunami force up side the head. Pungent, mellow, salty, sweet, umami sprinkles with a spike of heat from Sancho pepper. This is a monumental rub and Beauty is the beast.
Togorashi Japanese BBQ seasoning for grilling tuna, serious beef, wagyu, seafood or, maybe Godzilla?
We spent three weeks in Tokyo cooking on hibachi grills, enjoying the amazing earthiness of deep sea flavours like octopus fried dumplings, wafer thin slivers of lip-smacking wagyu beef cooked hot and fast over searing coals, and those delicious aromatic memories stayed with us. The age old purity of the tantalising Japanese flavours and sizzle of steak.
Coat your moist meat surface at least 1 hour before cooking to allow the Himalayan Sea Salt to soak in.
We recommend that you cook over medium heat and toast the sesame seeds, adding more seasoning throughout the cook to build layers of incredible umami flavour.
Ingredients (Allergens in CAPS & BOLD)
Himalayan Pink Salt, Black & White Sesame Seeds (SESAME), Sugar, black pepper, Sansho pepper, red chilli Flakes, Nori Seaweed, Orange Peel, Ginger, Soy Powder (SOY, WHEAT).