Angus & Oink Japanese Rub

As soon as you open the package, your nostrils will be hit with the full force of a tsunami. Spicy, mild, salty, sweet, and umami—all sprinkled with hot Sancho pepper. It’s a monumental seasoning!

Angus & Oink spent three weeks in Tokyo, cooking on a hibachi grill and savoring the incredible earthiness of deep, complex flavors—like fried octopus dumplings, tasty Wagyu beef cooked hot and fast over glowing coals—and those delicious, aromatic memories have stayed with us. The timeless purity of tempting Japanese flavors and the sizzle of a steak.

Rub the Himalayan sea salt into the moist surface of the meat at least an hour before cooking so it can be absorbed.

We recommend cooking over medium heat and toasting sesame seeds, adding more seasonings throughout the cooking process to achieve a layered, incredible umami flavor.

We use this seasoning very often at the Higher School of Grilling workshops—and participants are delighted every single time! There’s something mesmerizing about the combination of seaweed, sesame, sweetness, and a slight spiciness. It’s simply Japanese cuisine in a nutshell!

Ingredients: pink Himalayan salt, black and white sesame seeds, sugar, black pepper, sansho pepper, red chili flakes, nori seaweed, orange zest, ginger, tamari soy sauce powder (soy).