It is commonly made with red chile peppers (often ‘Fresno Chili’, thai or red jalapenos), rice wine vinegar, sometimes garlic, sometimes fish sauce and sweetening ingredient such as fruit or a refined sugar or honey.

It has a very unique original spicy Miso with habanero pepper. This spicy but tasty chili miso can be uses vegetable stick and rice. MSG, chemical seasoning, preservatives, coloring not used.This superb can be enjoyed with rice and also is the perfect seasoning for grilled meat, grilled fish etc. Enjoy together with rice or sushi.

Red Pepper Powder give a dry and spicy taste and ideal used all year round. It is used as a spice to add pungency or piquancy and flavour to dishes.

Katsuobushi (Japanese: 鰹節) is dried, fermented, and smoked skipjack tuna (Katsuwonus pelamis). It is also known as bonito flakes when young bonito is used as a cheaper substitute for skipjack tuna. Katsuobushi or similarly prepared fish is also known as okaka (おかか).

Shaved Katsuobushi and dried kelp – kombu – are the main ingredients of dashi, a broth that forms the basis of many soups (such as miso) and sauces (e.g., soba no tsukejiru) in Japanese cuisine.

Katsuobushi’s distinct umami taste comes from its high inosinic acid content. Traditionally made katsuobushi, known as karebushi, is deliberately fermented with Aspergillus glaucus fungus in order to reduce moisture. Katsuobushi has also been shown to impart a kokumi flavour.