Once I have it,
will I actually use it?

One plate, the day it arrives.

Settle the first plate and the rest follows on its own. Here are only the things that can be dinner on the day it arrives. Five to ten minutes each, no special ingredients.

Salt the meat, then one shake.

Salt a chicken thigh, add one shake of seasoning, and cook it. By the time it colours, the kitchen smells different. No sauce needed.

This is not about one particular bottle. Dish No.1 to No.5, all five FlareLines — any of them works the same way. The number is not an instruction about the dish; it is a direction of scent. Pork, white fish, fried tofu: nothing about the method changes.

Dish SymphonyFive scents ／ from ¥1,728 incl. tax FlareLineFive scents

This is what it actually becomes

A photograph is quicker than a description, so here are three recent recipes.

Dish SymphonySpiced Pickles with Summer Vegetables and Boiled Eggs, Made with Dish Symphony No.4Dish SymphonySautéed Beef and Courgette, Made with Dish Symphony No.4Dish SymphonyBento That Still Tastes Good Cold: Carrot and Green Pepper Tuna Kinpira

See all recipes →

Even when tastes differ.

Someone cannot take heat. There are children. Someone is watching their salt. Everyone putting up with one person's limits — that is what these are designed to avoid.

Someone cannot take heat

Add the heat on the plate, not in the pan

HOT SPICE is heat added afterwards, over a finished plate. One pan for everyone, and heat only in the bowls that want it. Umakara carries sweetness and toast behind the heat; Shibikara brings the citrus-like tingle of green sanshō.

See Hot Spice →

There are children

There is no chilli in the curry

None of the Spice Curry symphonies uses chilli. Not a hot curry — a fragrant one. The same pan can be shared with children, and any adult who wants heat can add it on their own plate.

How to make spice curry: the complete guide →

Someone is watching their salt

With no salt in it, the salting stays in your hands

Dish and FlareLine are salt-free, additive-free and 100% plant-based. They add scent only; the salt is yours to decide. The same scent reaches the plate of someone cutting back.

The salt-free table: a guide →

Until the bottle is empty.

Is there a jar somewhere in your cupboard you never finished? An Inspice bottle is less likely to end up there, because the same one works in Japanese, Western and Chinese cooking alike.

A week with Dish No.3, for instance

Taiwanese braised pork rice on Monday. Mackerel simmered in miso on Wednesday. Something fried at the weekend. All from the same bottle. There is no “for curry” shelf and “for Chinese” shelf, so the next time comes round quickly.

Once you are used to it, layer them

If one bottle finishing a dish is the basic move, layering is the advanced one. Hot Spice heat over the savour of Dish. The scent of Dish over the warmth of FlareLine. The same recipe becomes another plate the moment they meet. We have not decided what is correct. The kitchen is the nearest laboratory you have.

FlareLine TrialA little of each of the five Spice encyclopediaAll 67

Start from what is in the fridge

Starting from “this is left over” is probably more realistic than “what shall I cook”. Choose an ingredient and you get the recipes that use it, together with the seasonings they call for.