This exclusive blend was made in collaboration with Chef Masaharu Morimoto, the Japanese master chef known for his innovative cooking style and seamless integration of Western and Japanese ingredients.
Chef Morimoto’s playful take on Japanese cuisine has charmed diners around the world. This premium spice blend brings his tastes and talents into your own kitchen.
Japanese Style BBQ Grilled Salmon
This delicious and simple recipe technique is great for any type of fatty fish, such as halibut or trout.
100%
of reviewers would recommend this product to a friend
4 Reviews
JA
Janice A.Reviewed by Janice A.
Verified Buyer
I recommend this product
Rated 4 out of 5
Review posted
Good Chile Rub
This new rub is really good on grilled chicken…have used it twice already.
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JBReviewed by JB
Verified Reviewer
I recommend this product
Rated 5 out of 5
Review posted
Wish it came in a larger size
Absolutely LOVE this BBQ blend. The mix of sichuan and gochugaru is Chef’s Kiss! It’s a little sweet and a little spicy….just what I love! Sooo good on crispy chicken skin. Would love to try in more BBQ methods and sooo many more things. The only thing is, I’m afraid the one small jar isn’t enough for all the things I’d like to do with it. Especially if considering using in smoked bbq scenario’s where a larger amount would be required. One of my favorite Spice House blends EVER! Just begging for it to come in larger options.
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Olivia D.Reviewed by Olivia D.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted
Great Savory Blend!
This blend has a deep savory flavor that is great on
everything from pork, chicken to ground turkey.
It is the epitome of Umami. My favorite Spice House blend.
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Geoff M.Reviewed by Geoff M.
I recommend this product
Rated 5 out of 5
Review posted
Salmon Superstar
This sweet, savory, and spicy blend is sooooo good on salmon! All I do is mix equal parts of Dijon mustard and maple syrup and brush taht over a whole side of salmon. Coat it generously in the Morimoto BBQ spice and roast at a high temp in the oven. WOW.
I can't wait to try this on pork or some freshly caught trout!
