If you’re like us, and the Japanese steakhouse experience means constantly reaching for the yum yum sauce while you're ducking the flying shrimp, then this blend is for you.

 

“The inspiration for this blend really came from our mission: to share in the joy of cooking and eating. For me, nothing feels more communal than gathering around a teppanyaki grill. Maybe you’re celebrating, maybe it’s just a Tuesday—but no matter the occasion, everyone walks away talking about that yum yum sauce.” – Chef Tony

 

KEY FLAVORS & INGREDIENTS

What exactly does a dry seasoning version of a yum yum sauce taste like? Tangy vinegar, earthy tomato, a hit of powdered milk for creaminess, and the slightest kick from paprika and cayenne. This is a complex blend with an ultra-versatile profile.

 

HOW TO USE IT

So if yum yum sauce is so delicious on its own, why bother creating a dry version? As with many of our recent blend innovations -- such as Cowboy Butter and Tomatador -- we've been interested in how a dry version of a sauce creates new ways to deliver those familiar flavors through different cooking techniques.

This blend shines in high-heat cooking, developing a beautiful char when used as a dry rub on proteins. It’s also a killer addition to marinades, finishing touches, garnishes, and post-fry seasonings. Try it in:

• Sautéing & Grilling – Directly season proteins or veggies before hitting the heat.

• Marinades & Sauces – Mix into oil-based marinades, aiolis, or creamy dressings.

• Finishing & Garnishing – Sprinkle over air-fried or deep-fried foods while they’re hot.

• Snack & Side Upgrades – Toss with popcorn, fries, chips, or roasted nuts.

WHAT IT’S GOOD ON

Think Yum Yum-seasoned chicken, steak, fish, pork, fried rice, burgers, root veggies, sauces, dressings, pasta, stir-fries, amped-up mayo, yogurt, popcorn, fries, chips—you get the idea.

Keep this tangy, savory, umami-packed blend on your counter or pro pantry shelf. It plays well with everything.