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Toss it, coat with it, simmer it, finish with it. An all-purpose seasoning: no salt, no additives, 100% plant-based. Composing to hundredths of a gram, on the food you already cook.
DISH ／ salt-freeNot for special days — for every day. One shake over eggs, meat or vegetables, and Dish gives the usual plate a face you have not seen before.
No salt, no additives, 100% plant-based. It fills the plate with scent instead of salt, so it gets in the way of neither the ingredients nor your body. Five characters, No.1 through No.5.
Simmer, steam, grill, toss. A base of scent that does not mind the method.
The flavour is not decided by salt. It is filled by scent, so cutting salt does not leave the plate wanting.
Read about a table kind to the body →On rice, on egg, on pasta, in a marinade for karaage. One shake on whatever you think of.
See four everyday moments →Nothing animal, no flavour enhancers. A seasoning you can share with anyone.
To the thinking behind Inspice →On the morning egg, in the evening braise. Toss, coat, knead in, simmer, steam, grill, finish — it minds neither the method, nor the dish, nor the occasion. Add a pinch of salt alongside, and the usual plate becomes a feast.
On rice, egg, salad, dressed vegetables. With no heat applied, the scent comes up at its most honest.
As a marinade for meat or fish. The moment it hits heat, the scent rises from inside.
Partway through a soup or braise. Put the scent through heat, and depth appears.
To finish a stir-fry or a grill. It meets the oil, and the toastiness spreads.
One last shake over the finished plate. This is when the scent stands tallest.
Into a sauce, a dressing, a dough. How you use it is up to you.
Which symphony on which dish — there is no right answer. Japanese, Western, anything spiced. Choose by today's mood and try freely. The complete guide to a salt-free table →
Only the base pepper and the blend change from number to number. All of them are salt-free, additive-free, 100% plant-based, and work anywhere. Look through the landscape, the spices and the package of each.
Built on Pepper Caviar, the Madagascan pepper that chefs around the world describe as caviar-like, with twelve spices and herbs. Toastiness rises, and a savour with weight to it.
A man walking in a forest is drawn by a scent on the wind and arrives at a single mountain hut. The name comes from that scene.
Led by Javanese long pepper, with an acidity like wood, and maqaw, which recalls lemongrass — eleven spices and herbs in all. Fresh, with a spiced depth.
On a southern island, islanders cooking on a beach at sunset. That abundance and warmth, closed into one pouch.
Built on Chinese five-spice, with the clarity of grains of paradise and peppermint among ten materials. Sweet and woody, with a long finish.
The scent of market coins left on the fingertips of a traveller at the end of a long journey. A bottle of concentrated memory.
Built on highland red sanshō, which grows only in Okuhida, Gifu, with roasted chickpeas and cacao nibs among nine materials. A sanshō-like scent, with sweet toastiness laid over it.
“If a flower bloomed underground, how would it smell?” A story born from an imagined flower.
Four peppers woven together — bright, sharp and lively — with five spices laid over to lift them. Colour and depth for any dish.
As scents mingle on the wind, four peppers come into harmony and five plants gather — a celebration spreading through a garden.
The prices are the same throughout — 28g ¥1,728 ／ 60g ¥3,240 ／ powder pouch ¥980.
No symphony has a fixed list of dishes it suits. The number is a way in, not a limit.
Pepper Caviar, maqaw, highland red sanshō — each landscape is made of real plants. Choose a number to see its materials in order of weight. Tap a name to read its part.
Source: the ingredient list on each product, in order of weight. All are salt-free, additive-free and 100% plant-based.
The QR on the package brings new Dish recipes every day. A recipe born from No.1–3 tastes just as good with No.4 or No.5. Do not be bound by the number — use the bottle you have.
Start with chicken, pork or vegetables, whichever symphony you like, and a pinch of salt. Coat, grill, and the usual plate changes. Toss, simmer, steam, finish — minding no method at all is what makes it all-purpose.
Just shake it, just toss it. What Dish actually becomes on a plate, newest first.
Separately from the bottle, there is a pouch of the powder alone (¥980 each). Decant it into a container of your own, or use it as it comes.
Note: this is the powder as its own product, not a refill made for the bottle. The bottle has a narrow mouth, so we suggest using a separate container.
A spoonful of scent on the everyday plate. Notes on building a table that is kind to the body.
These reviews are held by Inspice itself. We publish them as they were given, low ratings included.
美味知人にご馳走になった時に美味しかったのでこちらの商品教えてもらいました。 無塩、無添加で他にない味で虜になっており、どうしてもたまに食べたくなり、料理のデバートリーが増えました！ 今後は他の味も試してみたいです！
友人からいただき、レシピを参考に肉料理とサラダを作りました。材料も作り方もシンプルで、このスパイスを入れるだけでいつもと違った美味しい料理になります。すぐ使い切りそうなので、もう少し安ければ嬉しいですね。
キャンプで焼き鳥にまぶす為に購入しました元々、山椒や花椒が好きなのですが、こちらは特に奥飛騨の高原山椒の香りがとても印象的で、新しい香りと味の世界が広がりました。今度、麻婆豆腐にも使ってみたいと思います。（ちなみにDISH3は麻婆豆腐に最高です。）
No.1 through No.5, in bottles and in powder pouches. For the bottle, choose 28g or 60g on the product page.
Give the scent to someone who matters →
Our flagship in Higashiyama, Kanazawa Inspice KANAZAWA , where you can try the scents.
No salt, no additives, 100% plant-based. From ¥980 for the powder pouch. Find out what the scent does on tomorrow's plate.
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