This method facilitates application of a rub/crust/flavoring to sous vide processed proteins.

This blend fuses aromatic Caribbean spiciness with exotic Asian zest.

Sous vide processing provides perfectly cooked food--this vibrant seasoning creates a flavorful, aromatic punch.

The synergy of Japanese seaweed (Nori), Miso Base (Hondashi) and Shiitake mushrooms create an umami rich flavor sensation!

This unique blend of aromas marries elements of Indian Garam Masala with the umami rich flavor profiles common to Japan and China.

A custom assortment of complementary/contrasting aromas adds flavor and eye appeal to your perfectly cooked sous vide proteins.

Sous vide processing provides perfectly cooked food--this quick and simple rub/seasoning blend adds flavor and eye appeal.

Designed to complement proteins that have already been salted in the sous vide pouch @2 tsp/450 g. Tart and zesty!

This iconic seasoning mix is flavorful enough to match the spicy kick that it carries with it--just a little bit of Cajun sweetness too!

Can utilizing sous vide methodology to introduce the flavors of herbs and spices bring precision and predictability to the artistry?