Coarse-ground black pepper blended in balance with garlic granules, salt and seasoning, for a spicy, aromatic flavour.
At a glance
- 210 g bottle
- Seasoned salt and pepper with coarse-ground black pepper and garlic granules (味・塩こしょう 荒挽き黒こしょう)
- Made in Japan
About Daisho
Daisho Co., Ltd. (株式会社ダイショー) is a seasoning maker established in Fukuoka in December 1966, where its first product was a yakiniku sauce. It now works from dual headquarters in Tokyo and Fukuoka, making yakiniku sauces, seasoned salt-and-pepper and nabe hot-pot soup bases.
How to use & enjoy
Daisho suggests it for seasoning food before it is cooked and for finishing dishes, wherever you want the spice to come through.
How to make diced steak (saikoro steak) — Daisho's recipe
Serves 4: 4 beef steaks · ½ onion · 3 lettuce leaves · this seasoning, to taste.
- Slice the onion and soak it in water for 2–3 minutes. Tear the lettuce into bite-size pieces.
- Let the beef come to room temperature. Sprinkle it with this seasoning just before cooking, cook it to your liking and cut it into cubes.
- Drain the vegetables well, arrange them on a plate and top with the meat.
Ingredients
Salt, pepper, garlic, flavour enhancer (621, 635).
Nutrition information
Per 100 g, as published by Daisho
- Energy: 83 kcal
- Protein: 5.5 g
- Fat: 0.9 g
- Carbohydrate: 13.3 g
- Salt equivalent: 73.7 g
Important — please check the package label
Manufacturers may change ingredients, allergens and packaging without notice. Always check the product packaging before use, and contact us before purchase if you have a specific allergen concern.
