East Asian umami flavour in a dry blend — sesame, ginger, nori, and soy powder.
Add to stir-fries or noodles. Mix with soy sauce + honey + a drop of sesame oil for an instant glaze on salmon or chicken.
Tip: Start with ½ tsp per portion and adjust to taste. These blends are concentrated — a little goes a long way. Great as a dry rub, mixed into marinades, or stirred into sauces and dressings.
Built around the umami-forward cooking of East Asia — where depth of flavour comes from fermented ingredients, sesame, and sea vegetables rather than just heat. Tokyo Ember Blend brings that complexity to your kitchen in dry form.
Every blend in the TheChap Global range is handcrafted in small batches in Austin, Texas, under Texas Cottage Food Law. Each batch produces 25 jars — mixed by hand, with no shortcuts, no fillers, and no apologies.