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Onima Pantry, LLC

Onima Scorpion Koji Hot Sauce

Onima Scorpion Koji Hot Sauce

Low stock: 1 left

$12.00
$12.00
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Onima Scorpion Koji Hot Sauce is a chef-driven, avant-garde creation that elevates extreme heat through ancient fermentation science. Moving far away from standard vinegar-heavy mashes, this premium sauce utilizes roasted koji—the legendary fermentation agent behind miso and sake—to achieve a deep, haunting, and incredibly sophisticated umami baseline. Pairing the blistering intensity of Scorpion chiles with the floral depth of fermented red habaneros, it constructs a "full-meal" flavor experience. It is a refined, culinary-grade hot sauce featured on Hot Ones (Season 24) that excels at bridging the gap between extreme capsaicin and high-end gastronomy. 100,000-150,000 SHU.

5 ounces

Onima Scorpion Koji Hot Sauce is a chef-driven, avant-garde creation that elevates extreme heat through ancient fermentation science. Moving far away from standard vinegar-heavy mashes, this premium sauce utilizes roasted koji—the legendary fermentation agent behind miso and sake—to achieve a deep, haunting, and incredibly sophisticated umami baseline. Pairing the blistering intensity of Scorpion chiles with the floral depth of fermented red habaneros, it constructs a "full-meal" flavor experience. It is a refined, culinary-grade hot sauce featured on Hot Ones (Season 24) that excels at bridging the gap between extreme capsaicin and high-end gastronomy. 100,000-150,000 SHU.

5 ounces

The experience is defined by the deep, funky umami of koji and miso, which provides a rich, salty foundation for the searing heat of Scorpion peppers. This savory intensity is brightened by the sharp tang of rice vinegar and floral citrus notes, resulting in a multidimensional burn that emphasizes fermented complexity and a lingering, peppery finish.

This sauce is an incredible addition to rich ramen broths, grilled wagyu, and charred octopus, where its umami profile enhances savory proteins. It also serves as a gourmet booster for mushroom risotto, raw oysters, or as a bold finish for roasted bone marrow and miso-glazed eggplant.

Extra Hot (9 out of 10) 1000,000-150,000 SHU.

Fermented red habanero peppers, Scorpion peppers, roasted koji, Spanish olive oil, and sherry vinegar.
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