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In a small studio in Kanazawa, we build scent to hundredths of a gram, with plants in the lead. That is the work of Inspice.
Inspice is a Japanese spice brand, born in Kanazawa in 2021. With plant-derived materials gathered from around the world and our own way of composing flavour, we make spiced food and drink for days that are joyful, glad and good to eat.
Since the beginning, every step from processing the materials to packing them has been done by hand in our own workshop in Kanazawa — so that what each season gives arrives fresh, with the life of the plant still in it.
We hope what we make becomes a source of invention and pleasure at your table.
Plants chosen at source lead every Inspice seasoning. We add no flavour enhancers and no fragrance. Our flavour perfumer blends the scent of the materials themselves, to hundredths of a gram, and builds it into one harmony.
What does harmony mean in this age? We keep asking that question in the language of scent. Shake, cook, brew, dissolve — each time the verb changes, the usual table shows a face you have not seen. That small surprise, every day.
Scent is not only a matter of feeling. Which spice, in what proportion, laid on in what order — the Inspice flavour perfumer draws it as a blueprint, to hundredths of a gram.
Maqaw, tonka bean, timur, Hida Highland green sanshō, Sichuan green sanshō. Aromatic materials gathered from around the world, taken from competing with one another to lifting one another — a chord. We are not writing recipes. We are writing stories of scent.
No salt, no additives, 100% plant-based. We keep working at the idea of filling a dish with scent. A plate can be rich on aroma alone, without leaning on salt or additives — that conviction is where every product starts.
Something you would want every day. Something you can share with anyone. Pleasure in scent and kindness to the body, together. That is the promise Inspice will not give up.
Five things we keep at the centre, whether we are making a product or standing in the shop.
The spices and herbs we cook with are plants. Raise the view a little, and they are nature. And we ourselves are one of the forms nature takes — natural beings.
Japan has an older idea, jinen, meaning things as they are. It is said that only after the Meiji era did people begin to read the same characters as shizen — nature as something separate from oneself. From that separation came the habit of seeing nature as a resource.
As long as nature is a resource, the world looks finite, and a culture of competition and separation grows from that. What is wanted now is a return to being whole with it — the understanding that we are part of nature, and are jinen ourselves.
Inspice works with an earth in view where people and nature live richly together, and where, within that wholeness, each person can hold on to what makes them themselves and live freely and gladly.
To days that are joyful, glad and good to eat.
Naturally, and of itself.
| Company | BIVALABO Inc. |
|---|---|
| Brand | Inspice |
| Brand founded | 2021, in our own workshop in Kanazawa |
| Business | Planning, manufacture and sale of plant-based, additive-free aromatics and spiced food and drink; our own retail shop; wholesale |
| Address | Kanazawa, Ishikawa, Japan |
| Flagship store | Inspice KANAZAWA (1-10-2-104 Higashiyama, Kanazawa) |
| Tagline | INSTALL SPICE, INSPIRE LIFE. |
In Higashiyama, a short walk from the Higashi Chaya district, Inspice KANAZAWA is where you can smell everything before you choose. The café serves the twelve-spice chai. We would be glad to see you.
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