#01 Persian Rose Elegance ｜ Rose Seasoning
A world of roses and warm, savory-sweet spice, guided by Leila, the gourmet Persian cat. Built on Edible Rose grown in Imizu, Toyama, and sun-dried sea salt from Guérande, France, it melts the umami of tomato, the warmth of allspice, and the depth of cane sugar into one. One shake, and your everyday dish feels new.
A little chon-chon on shime-saba.
Chef Kurumi's most-loved way to use it. A little chon-chon of Persian Rose Elegance over store-bought vinegared mackerel. The tang of the cure sharpens the outline of the rose's aroma. A single pinch in place of soy sauce — and that alone makes it a dish.
INGRÉDIENTS
- Shime-saba (store-bought vinegared mackerel) … 1 pack
- Persian Rose Elegance … to taste
- Olive oil … to taste
PRÉPARATION
- Slice the mackerel on the diagonal, 5mm thick, and arrange on a plate.
- Give the whole plate a little "chon-chon" of Persian Rose Elegance.
- Drizzle a little olive oil over the top if you like, and it's done.
CHEF'S POINT
Since shime-saba is already vinegar-cured, you need no lemon and no onion. A single pinch of Persian Rose Elegance layers it all together: the tang of the cure, the richness of the oily fish, the scent of rose, and the umami of tomato. Buy it, slice it, shake it — and a store-bought pack becomes a dish that keeps the sake flowing. A little chon-chon, in place of soy sauce.
Chickpea Hummus-Style Dip
Hummus, the classic Middle Eastern dip, dressed in the scent of rose and spice. The richness of tahini, the brightness of lemon, and a touch of Persian Rose Elegance lift it into a dish worthy of company.
INGRÉDIENTS
- Cooked chickpeas (canned) … 1 can (about 400g)
- Tahini … 2 tbsp
- Lemon juice … 2 tbsp
- Persian Rose Elegance … 2 tsp
- Olive oil … 3 tbsp
- Water … as needed (to reach your preferred consistency)
PRÉPARATION
- Put all the ingredients in a blender or food processor and blend until smooth.
- Spoon onto a plate and drizzle with olive oil.
- Add an extra shake of seasoning to taste, and serve with pita, baguette, or raw vegetable sticks.
CHEF'S POINT
Canned chickpeas make a perfectly delicious hummus. The trick is the water — start with a little, then add more as you blend until you hit the consistency you want. When you plate it, drag the back of a spoon through to make a swirl and pool olive oil and seasoning in the grooves; it looks and tastes far better for it. Perfect as a party starter.
Just a sprinkle, and your usual plate turns into a flavor you never knew.
Sekihan with Rose Seasoning
The sweetness of glutinous rice, the faint bitterness of azuki beans. A single shake of Persian Rose Elegance adds the mineral depth of a sweet salt and the brightness of rose, lifting this festive red rice to another level.
HOW TO
- Sekihan (freshly cooked or a store-bought pack)
- Persian Rose Elegance … one to two shakes
TIPS
- Spoon freshly cooked sekihan into a bowl and give it a shake just before eating.
- Don't stir it in — sprinkle it over the surface. The scent of rose blooms on the first bite, with the sweetness of the rice following close behind.
- Think of it as a replacement for gomashio (sesame salt). At a celebration, guests are sure to ask, "What is this?"
CHEF'S POINT
The cane sugar and beet sugar that make up 30% of the blend resonate with the sweetness of the glutinous rice. The faint acidity of tomato powder softens the bitterness of the azuki beans and brightens the whole bowl. The rose flakes glow against the red rice, beautiful to look at, too. Cherry-blossom viewing, a baby's first meal, Shichi-Go-San — try it for the days that matter.
Fried Egg
A single shake over a soft fried egg cooked in butter. The sweet salt and tomato umami dissolve into the rich yolk, and the scent of rose drifts gently up. The easiest way to use it — and one of the most striking.
HOW TO
- Egg … 1
- Butter … 1 tsp
- Persian Rose Elegance … one shake
TIPS
- Melt the butter in a pan, crack in the egg, and cook over low heat. Let the white set while the yolk stays soft and runny.
- Plate it, then give the yolk a single shake of Persian Rose Elegance.
- Break the yolk as you eat — the butter's fat carries every note of the rose across your palate.
CHEF'S POINT
This is the very first thing I'd recommend to anyone trying the seasoning. The fat in the yolk becomes a carrier for the rose's aromatic compounds, so the scent lingers long in the mouth. The warmth of allspice quietly raises the whole mood of breakfast. In place of salt and pepper — starting tomorrow morning.
Vanilla Ice Cream
With 58% salt and 30% sugar, this blend is a chemically perfect match for ice cream. The salt heightens the sweetness, a whisper of tomato gives the vanilla a fruity depth, and the rose flakes sparkle like jewels.
HOW TO
- Vanilla ice cream … 1 scoop
- Persian Rose Elegance … one shake
- Pistachios (crushed) … to taste
TIPS
- Scoop the ice cream into a bowl and give it a single shake of Persian Rose Elegance.
- Scatter over the pistachios and you have a Persian dessert, just like that.
- It's at its best just as it starts to melt. Enjoy the trio of salt, sweetness, and cold.
CHEF'S POINT
Pair salt with something cold and the sweetness reads about 30% stronger — that's a quirk of the temperature receptors on the tongue. On top of that, the hidden acidity of tomato powder lends the vanilla a nuance of red fruit. Serve it to guests and you'll always get, "What's in this?!" — a foolproof dessert.
Avocado Toast
Pile mashed avocado on hot-from-the-toaster bread and give it a shake. The good fat of the avocado meets the acidity of tomato powder and the warmth of allspice. A squeeze of lemon, and the freshness leaps forward.
HOW TO
- Sliced bread or baguette … 1 piece
- Avocado (ripe) … 1/2
- Persian Rose Elegance … one shake
- Lemon … a squeeze
- Olive oil … a drizzle
TIPS
- Toast the bread until golden and top with avocado mashed with a fork.
- Add a drizzle of olive oil and a shake of Persian Rose Elegance.
- A squeeze of lemon brings the freshness even further forward.
CHEF'S POINT
Avocado is a fruit that's 20% fat, so it draws out the fat-soluble aromatic compounds of the rose beautifully. The acidity of tomato powder lightens the avocado's richness, making for a deeply satisfying plate from the very start of the day.
Roast Beef × Rose
Just a shake of Persian Rose Elegance over store-bought roast beef, and the salt and the bright scent of rose draw out the sweetness of the meat. For Christmas, birthdays, or an impromptu gathering at home.
HOW TO
- Roast beef (store-bought) … 150g
- Persian Rose Elegance … to taste
- Black pepper & olive oil … to taste
- Watercress or arugula … as needed (to garnish)
TIPS
- Slice thinly and arrange on a plate.
- Shake Persian Rose Elegance over the whole plate.
- Drizzle a little black pepper and olive oil, garnish with watercress or arugula, and it's done.
CHEF'S POINT
Store-bought roast beef is often lightly salted, so Persian Rose Elegance steps right in as the salt. The moment the scent of rose meets the fat of the beef, it becomes a restaurant plate. Skip the sauce that comes with it and finish with the seasoning alone — that's my recommendation. A versatile starter that suits wine and sake alike.
Chocolate Ice Cream × Rose
The brightness of rose draws close to the richness of chocolate. The allspice in Persian Rose Elegance gives the chocolate added depth. A slightly special plate that leaves a grown-up lingering note.
HOW TO
- Chocolate ice cream … 1 scoop
- Persian Rose Elegance … one shake
- Raspberries or strawberries … a few (to taste)
TIPS
- Scoop the chocolate ice cream into a bowl.
- Give the whole thing a single shake of Persian Rose Elegance.
- Garnish with raspberries or strawberries to taste.
CHEF'S POINT
The cacao of the chocolate and the floral of the rose harmonize more than you'd expect. With a rich, dense chocolate ice cream (think Ben & Jerry's), the layers come through even more clearly. Lovely alongside a glass of wine, too.
Recipes worth a little extra effort, to savor a new marriage of flavors.
Rose Chicken Ham
Rub Persian Rose Elegance into chicken breast, rest it overnight, then cook it low and slow until silky. The rose and allspice sink deep into the meat, and rose flakes glint across each sliced cut. Wonderful to make ahead, too.
INGRÉDIENTS
- Chicken breast … 1 (300–350g)
- Persian Rose Elegance … 1 tbsp
- Olive oil … 1 tbsp
- Honey … 1 tsp
PRÉPARATION
- Remove the skin from the chicken breast and prick all over with a fork.
- Rub the Persian Rose Elegance and honey thoroughly into the whole surface.
- Roll tightly in plastic wrap like a candy, twisting both ends firmly, then wrap once more in a second sheet.
- Place in a zip-top bag, press out the air, and rest in the fridge overnight (at least 6 hours).
- Set a sous-vide cooker to 63°C and cook for 1 hour 30 minutes. (No sous-vide cooker? Bring a pot of plenty of water to a boil, turn off the heat, lower in the chicken, cover, and leave for 1 hour.)
- Chill completely in ice water before slicing. Finish with olive oil and an extra shake of seasoning.
CHEF'S POINT
Holding 63°C is the heart of this recipe. Any hotter and it dries out; any cooler and the texture turns raw. Marinating overnight lets the cane sugar in the blend hold the meat's moisture through osmosis, which makes it a perfect partner for low-temperature cooking. The rose flakes visible in each slice are this chicken ham's signature. Lovely over a salad, or just as it is alongside a glass of wine.
Chilled Rose-Tomato Pasta
Marinate ripe tomatoes in Persian Rose Elegance and toss with cold capellini. The tomato powder in the blend boosts the umami of the fresh tomatoes, while allspice lends a faintly exotic depth. A dish for summer.
INGRÉDIENTS
- Capellini … 160g
- Ripe tomatoes … 3
- Olive oil … 3 tbsp
- Persian Rose Elegance … 2 tsp
- Garlic (grated) … 1/2 clove
- Basil … to taste
PRÉPARATION
- Blanch and peel the tomatoes, remove the seeds, and roughly chop.
- In a bowl, combine the tomatoes, olive oil, garlic, and Persian Rose Elegance, and marinate in the fridge for 30 minutes.
- Cook the capellini per the package, then shock in ice water and drain well.
- Toss the pasta with the marinated tomato sauce, plate, and garnish with basil. Finish with a shake of extra seasoning.
CHEF'S POINT
Marinating the tomatoes first is the key. Osmosis from the salt and sugar draws out a flavorful juice from the tomatoes, and that juice becomes your sauce. Taste it before tossing with the pasta, and add more seasoning if needed. Shocking the noodles ice-cold makes the aroma of the sauce read all the more clearly.
Rose-Spiced Grilled Lamb Chops
The wild, fatty richness of lamb meets the layered scent of allspice and bay head-on, with rose bringing an elegant finish. A bold yet graceful plate that echoes the kebabs of the Middle East.
INGRÉDIENTS
- Lamb chops … 4
- Olive oil … 1 tbsp
- Persian Rose Elegance … 1 tbsp
- Garlic (grated) … 1 clove
- Mint … to taste
- Lemon … 1/2
PRÉPARATION
- Rub the lamb chops with olive oil, garlic, and Persian Rose Elegance, and leave for 30 minutes.
- Heat a pan over high heat and sear for 3 minutes per side, leaving the center rosy (medium-rare).
- Plate, scatter with mint, and add lemon. Finish with an extra shake of seasoning to taste.
CHEF'S POINT
Lamb and rose are a classic pairing in Middle Eastern cooking. The allspice in this seasoning (the layered scent of cinnamon, clove, and nutmeg) meets the distinctive flavor of lamb head-on, and the two lift each other up. The caramelizing cane sugar gives the surface a beautiful Maillard sear, so the color comes out gorgeous, too.
Rose Butter Crostini
Work Persian Rose Elegance and honey into butter, then chill until firm. Slice it and set it on toasted baguette — that's all. The butter's fat carries every note of the rose. The finest companion for a glass of wine.
INGRÉDIENTS
- Unsalted butter … 50g (brought to room temperature)
- Persian Rose Elegance … 2 tsp
- Honey … 1 tsp
- Baguette … 1/2
PRÉPARATION
- Add the Persian Rose Elegance and honey to the softened butter and work together thoroughly with a spatula.
- Spoon onto plastic wrap, roll into a log, twist the ends, and chill in the fridge for at least 1 hour until firm.
- Slice the baguette on the diagonal and toast.
- Slice the rose butter 1cm thick and set it on the hot toast. The moment it just starts to melt is the best.
CHEF'S POINT
Butter is the finest medium for locking in fat-soluble aroma compounds. Chilling it in the fridge lets the scent of rose and spice infuse the butter, then release slowly as it melts in the mouth. Any leftover rose butter is a versatile finishing butter — melt it over a steak or into roasted vegetables. Keeps for 1 month in the freezer.
Yogurt-Marinated Chicken
A Chef Kurumi original. The lactic acid in yogurt makes chicken thigh astonishingly tender, while the rose and spice of Persian Rose Elegance carry in a Middle Eastern breeze. Sear the skin until crisp and you get crispy outside, juicy within.
INGRÉDIENTS
- Chicken thighs … 2
- Plain yogurt … 200g
- Persian Rose Elegance … 1 tbsp
- Fresh mint (finely chopped) … 2 tbsp
- Garlic (grated) … 2 cloves
PRÉPARATION
- Cut each chicken thigh into 4 pieces and place in a bowl.
- Add the yogurt, Persian Rose Elegance, and chopped mint, and mix well.
- Marinate in the fridge for at least 2 hours (overnight is even better).
- Take out the chicken, gently wipe off the excess marinade, and stretch the skin flat.
- Lay the chicken skin-side down in a cold pan, weight it, and start heating over low heat. Once the skin turns golden and crisp, flip, cover, and cook over low heat for another 3–4 minutes.
- Finish with an extra shake of seasoning and a sprinkle of mint to taste.
CHEF'S POINT
Starting in a cold pan is the pro move. The fat under the skin renders out slowly, frying it crisp in its own oil. The protein-breaking enzymes in yogurt tenderize the meat, so the longer the marinade, the better — overnight takes the texture to another dimension. The finishing shake of seasoning sends the scent of rose soaring all at once.
