the way. Japanese Binchotan Charcoal Salt Hand-harvested from Kishu ubame oak charcoal, smoked low and slow, then blended with pure sea salt. Smoky depth that blooms when it hits hot fat. A5 Wagyu Beef Tallow Salt Rendered from Japanese A5 trimmings, folded into Murray River pink flakes. Instant umami bomb—sprinkle at the table or on the crust before searing. Shodoshima Olive Leaf Salt Dried olive leaves from the Olive Wagyu island, ground with coarse sea salt. A bright, herbal lift that pairs perfectly with rare beef. Murray River Pink Flake Pure Australian finishing salt—crisp, clean crunch and mild mineral sweetness. Kampot Black & Red Pepper Blend Cambodian single-estate pepper, sun-dried and coarsely cracked. Floral heat, zero bitterness. Smoked Cherrywood Pepper Cold-smoked over cherry for 48 hours. Gentle smoke, fruity edge, made for ribeyes. Pure Hokkaido Wasabi Salt Real freeze-dried wasabi root mixed with sea salt. Sharp, clean heat that cuts through richness. No fillers, no garlic powder, no “steak seasoning” nonsense. Just salt, pepper, and a couple of Japan-only secrets. Grab what you need, keep the rest in the pantry—your Wagyu does the talking.