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Yuzu Salt + Furikake

Every table needs Salt and Pepper. Built on that same instinct, we’ve upgraded that baseline with two of our most electric finishing touches, loaded with crunch, heat, salt, and tang.

On one side we have Alpine Yuzu Salt from the Japanese Alps, which is sunshine ground into a powder that’s electric and citrus-bright. On the other, Rayu Furikake: a crunchy, smoky, umami riot loaded with Chile, Sesame, Shiitake, and Sanshō Pepper. Together they turn the last five seconds before a bite into the best part of the meal.

Set it on the table like you would any Salt and Pepper. Let people play. A pinch of Yuzu Salt wakes up Crudo, Melon, a glass of something cold. A crack of Furikake adds crunch and heat to Eggs, Rice, Roasted Vegetables, anything off the grill. No recipe required.

Salt and pepper had a good run.

Every table needs Salt and Pepper. Built on that same instinct, we’ve upgraded that baseline with two of our most electric finishing touches, loaded with crunch, heat, salt, and tang.

Salt and pepper had a good run.

Inside This Set

Alpine Yuzu Salt
Deep in the clear mountains of the Southern Japanese Alps lies Kawanehon-cho, a fierce, woman-led collective growing the most exceptional pesticide-free Yuzu. Spearheading the effort to preserve tradition, they've developed a unique method that dries the peel and juice at a low temperature, then grinds it into a wildly aromatic, zero-bitterness powder. Blended in-house with our Big Sur Sea Salt and Extra Virgin Olive Oil, it becomes literal sunshine in a jar, with the perfect salty-tart edge for sauces, drinks, and desserts.

Furikake
Inspired by the bold flavors of Kyoto and reinvented with a Flamingo Estate twist, this crunchy Rayu Furikake is a true umami riot in a jar. It starts with golden-roasted Scallions and Sesame Seeds, roasted low and slow for maximum crunch in Osaka. Heat builds with Gochugaru Chile Flakes and crackling Rayu soy crisps, spicy, smoky, and just a little dangerous. Earthy Shiitake grown in Kyushu brings deep, umami-rich bass notes, while wild Sanshō Pepper hits the high end: floral, citrusy, and mouth-tingling. A true umami bomb that’s nutty, spicy, and electric.

Ingredients

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