Kyoto Limited Sanneizaka Maiko Hanhii Hihii Kyoushin Worlds Spiciest Shichimi Togarashi 2 Bags Ochanokosaisai

"It's just so spicy!" Do you ever find that you use Shichimi Togarashi, sprinkling it once, twice, three times... and before you know it, half of it is gone in one meal? With "Kyokushin" Maiko-han Hii Hii Shichimi, you can achieve the same spiciness with just one sprinkle instead of the usual five! By blending the famously spicy Habanero chili and finely grinding the chili for better dispersion in your dishes, you can truly experience the heat. "In the spiciness, there is fragrance!" To match the heat of "Kyokushin" Habanero, we uniquely blended several aromatic seasonings, starting with the fragrant Asakura Sansho. This exquisite blend results in a Shichimi that captures the essence of Kyoto, with the fragrance of Sansho amidst the heat. A sprinkle on warm dishes like udon envelops the food in spicy flavor and the characteristic aroma of Kyoto Shichimi, stimulating your appetite. "Add a twist with 'spiciness' and 'fragrance'!" The rich aromas of Sansho and sesame enhance the dish, providing a great accent alongside the umami and spiciness of the chili. When used in rich meat dishes, it transforms them with the unique fragrance and flavor of Kyoto Shichimi, while the umami and heat of Habanero expand the taste. Even in lightly flavored dishes, the robust aroma and spiciness resolve any lack of flavor. The "Maiko-han Hii Hii Shichimi," with its combination of spiciness, umami, and fragrance, is an excellent companion that makes your meals even more delicious! "Maiko-han Hii Hii" is about ten times spicier than regular chili. If you can't be satisfied with just spicy, try the "Kyokushin," which exceeds extreme spiciness. The Scoville scale measures chili heat. While Taka no Tsume ranges from 40,000 to 50,000 Scoville, the Red Savina Habanero used in "Maiko-han Hii Hii" is said to reach up to 570,000 Scoville. This chili, "Kyokushin," is so spicy that even those who love spicy food will be surprised. By blending various chilies, it combines "heat," "umami," and "flavor." We are particular about spiciness and use domestically produced H