Use of this website is subject to mandatory arbitration and other terms and conditions, select this link to read those agreements.

Spice Up with Asian Spices

  • This post may contain affiliate links. Please read my disclosure policy for details. As an Amazon Associate I earn from qualifying purchases.

    Season With Spice Giveaway on JOC | Easy Japanese Recipes at

    I have virtually met many wonderful readers and bloggers since I started blogging two and half years ago. Some of them became my lifelong friends, and Reese and Mark from Season with Spice are one of them.

    Reese is originally from Penang, Malaysia and she is an expert in all kinds of spices! I was really excited when they launched an online spice shop that sells premium Asian spices and blends in April this year. They are always so helpful for me when I have questions about spices and how they are used. With a wide selection of Asian spices in their online store, Season with Spice carries everything you need for Asian cooking.

    Speaking of spices, I’ve received many emails asking me the “red thing that looks like saffron” I sometime garnish on top of my dishes. The “red thing” is called Korean Chili Threads. My mom shipped them to me from Japan because I couldn’t find them locally. I was so happy when I found out they are available at Season with Spice!

    Today I invited Reese and Mark to my blog to talk about their new line of spices, and guess what, they are also giving away their premium Asian spices and blends to Just One Cookbook readers!

    Everyone, please welcome Reese and Mark!


    Whether it is Nami’s recipe for Saikoro Steak garnished with Korean Chili Threads, or her recipe for Tuna Poke seasoned with Toasted White Sesame Seeds and Shichimi Togarashi (Japanese Seven Spice), Asian dishes just aren’t complete without a touch of spice.

    And on Just One Cookbook, never complete without a touch of Nami’s genuine encouragement.

    But her encouragement and positive spirit goes well beyond helping all of us make her recipes. When we first told her last year that we were about to take the big step of launching a spice shop on Season with Spice, she responded with contagious excitement and gave us the boost of confidence to make it a success.

    That will come as no surprise to anyone following Nami on Just One Cookbook, who has experienced her kindness, support, and friendship.

    We want to thank her, and you who follow along, by giving away a taste of our premium Asian spices & blends from the wide selection we offer on Season with Spice. These are a few favorites that you’ll find useful when cooking up some of Nami’s delicious dishes on Just One Cookbook, as well as some recipes we share on our site.

    Korean Chili Threads: Bright, fruity, sweet, and mildly spicy, our Korean Chili Threads (Shilgochu 실고추) make a vibrant garnish on Asian dishes. Try them on Nami’s recipes for Spicy Shoyu Ramen, Japanese Grilled Eggplant, Kimchi Stew, and Curry Udon.

    Spicy Shoyu Ramen | Easy Japanese Recipes at

    Japanese Seven Spice: Spicier than you’d expect for a seasoning commonly found on Japanese tables, but when the heat subsides, the sweet, salty, citrusy, nutty flavors reveal the depth and versatile qualities of our Japanese Seven Spice (Shichimi Togarashi 七味唐辛子). Try adding the blend on Nami’s recipes for Salted Chicken Wings, Japanese Fried Chicken (Karaage), and Shrimp Tempura.

    Japanese Salted Chicken Wings (Teba Shio) | Easy Japanese Recipes at

    Sichuan Pepper Sea Salt: Take two tongue-tingling, natural flavors – one salty, one numbing – and the result is a wake up call to the taste buds. That’s the magic from combining the party-in-your-mouth sensation of Sichuan pepper with crunchy, delectable sea salt. Try sprinkling the blend on  sashimi or simply onto grilled corn-on-the-cob. Try it in our recipe for Grilled Corn with Sichuan Pepper Sea Salt & Smoked Serrano Chili Pepper.

    Grilled Corn with Sichuan Pepper Sea Salt & Smoked Serrano Chili Pepper

    Spicy Korean Chili Seasoning: With just the right balance of Korean chili flakes and tongue-tingling Sichuan pepper, along with black and toasted white sesame seeds, this Korean-inspired seasoning is perfect for mixing into soba or rice noodles. It’s also great for making spicy Asian dips for sashimi, chicken, tofu, bok choy, and many other veggies. Try the seasoning in our recipe for Ramen Noodles with Spicy Korean Chili Dressing.

    Ramen Noodles With Spicy Korean Chili Dressing

    Shiitake Mushroom Powder: With a rich, creamy aroma and taste, our pure Shiitake Mushroom Powder is a must-have ingredient for naturally flavoring soups and stews – especially in vegetarian versions. Try it in our recipe for Mushroom & Tofu Udon Noodle Soup.

    Penang Chinese Five Spice: Warm, sweet, and aromatic, Chinese Five Spice 五香粉 is the principal spice blend used in Chinese cooking. Our special recipe of this classic mix is a Penang-inspired version (Reese’s home), which includes additional spices – most notably citrus powder, cardamom, and nutmeg. It’s a versatile blend that will impart a wonderfully bold flavor to any recipe that calls for Chinese Five Spice.

    Now it’s time for giveaway! 

    Season With Spice Giveaway on JOC | Easy Japanese Recipes at

    Three (3) winners will be selected! The top winner will receive all the spices above, and the next two (2) winners will receive a set of Japanese Seven Spice & Spicy Korean Chili Seasoning.

    This giveaway is open for US residents only (including Hawaii, Alaska, & Puerto Rico). Please click HERE to enter!


    Thank you Reese and Mark! They also have a food blog where they share delicious recipes using different kinds of spices and blends. Visit Season with Spice Blog to discover their mouthwatering recipes!

  • Just One Cookbook Essential Japanese Recipes

    Love Our Recipes?

    Leave A Comment

    Your email address will not be published. Required fields are marked *

    What type of comment do you have?


  • Lily Kozai wrote:
    • Nami wrote:
  • Marie wrote:
    • Nami wrote:
  • Ash-foodfashionparty wrote:
  • Barbara East wrote:
    • Nami wrote:
  • Hanna wrote:
    • Nami wrote:
  • Mary A. wrote:
    • Nami wrote:
  • Amy Tong wrote:
    • Reese & Mark wrote:
  • cheryl liberty wrote:
    • Nami wrote:
  • A_Boleyn wrote:
    • Reese & Mark wrote:
  • Diane Vandermast wrote:
    • Nami wrote:
  • Balvinder wrote:
    • Reese & Mark wrote:
  • David Smith wrote:
    • Nami wrote:
  • Denise Browning@From Brazil To You wrote:
  • john@kitchenriffs wrote:
  • Denise Browning@From Brazil To You wrote:
    • Nami wrote:
  • Yan wrote:
    • Nami wrote:
  • Minnie@thelady8home wrote:
  • Hotly Spiced wrote:
  • Baby Sumo wrote:
  • Jeanette wrote:
    • Reese & Mark wrote:
  • The Ninja Baker wrote:
  • Vi Vian wrote:
  • Kelly wrote:
    • Reese & Mark wrote:
  • dedy oktavianus pardede wrote:
  • Joyce S wrote:
  • Sandra | Sandra’s Easy Cooking wrote:
  • Mr. & Mrs. P wrote:
  • Kiran @ wrote:
    • Reese & Mark wrote:
  • Naomi wrote:
    • Nami wrote:
  • Jennay wrote:
    • Nami wrote:
      • Jennay wrote:
  • Sandy wrote:
    • Nami wrote:
  • Raymund wrote:
  • Joyce Yamamoto wrote:
    • Nami wrote:
  • Laura Mcloughlin wrote:
    • Nami wrote:
    • Reese & Mark wrote:
  • Candice wrote:
    • Nami wrote:
  • Monet wrote:
  • Sissi wrote:
  • Kathryn Steiman wrote:
  • easyfoodsmith wrote:
  • nipponnin wrote:
  • wok with ray wrote:
  • Lucy @ Lucyeats wrote:
  • rika@veganmiam wrote:
    • Reese & Mark wrote:
  • Evelyne@cheapethniceatz wrote:
  • TheKitchenLioness wrote:
  • mjskit wrote:
  • Asmita wrote:
  • cquek wrote:
  • Elka Nikolova wrote:
  • Barbara Moss wrote:
    • Nami wrote:
  • Anita wrote:
    • Reese wrote:
  • Gyoza served on a plate.
    Just One Cookbook logo
    Just One Cookbook logo

    free email series

    5 Secrets to Japanese Cooking

    Making flavorful Japanese food is

    EASIER than you think.

    You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.