This blend originated in Japan. Though it's not super-spicy the seaweed lends unami, sesame and hemp seeds bring texture to the table, orange zest adds floral, sweet notes and ginger contributes a bit of a zing.
Traditionally sprinkled over soups, noodles, yakitori and tempura.
Sprinkle over seared salmon or tuna on rice.
Try on soft eggs or fresh avocado.
Scatter over baked chicken, salads and roast vegetables.