The spice and seasoning warring age has suddenly arrived in the history of the outdoors. After being released by numerous brands and manufacturers, it seemed as if the market had run out of spices and seasonings, but now there is someone who has raised a new wolf smoke.
HOUYHNHNM has been following the development of this outdoor brand for some time now.CHUMSWe have so much gear and items that it would be easy to list all the items we don't make. The lineup is so large that it would be easy to list all the items they don't make, and of course they offer a wide variety of kitchenware and tableware for camping and outdoor use.
The quality of the spices they make goes without saying. But, since they are more "flyable" than you may imagine, let me introduce them to you with a lot of enthusiasm.
CHUMS Original Spice Mild ¥972
CHUMS Original Spice Hot ¥972
There are two types of spices: mild and hot. We have prepared spices using only natural ingredients with no chemical additives, so they do not interfere with the taste of the ingredients. If you like it a little spicy, try it hot.
CHUMS Original Dry Rub ¥1,188
CHUMS Original BBQ Sauce ¥1,080
BBQ sauce and dry rub are recommended to be used in combination. Dry rub is a standard American seasoning that is rubbed into the meat and rubbed in well to season it. Then, after seasoning the meat for half a day or a couple of hours, grill it well, then brush the BBQ sauce over it and grill it some more. It tastes just like real BBQ food. Both are chemical seasoning free and can be used separately for different dishes.
Cham's all-purpose seasonings are so addictive that once you try them, you will never be able to go back to a life without them. Once you try them, they are so addictive that you will never be able to go back to a life without them. They are already on sale, but are close to being sold out, so be sure to get your hands on them soon.
We will also be introducing recipes that can be used for both camping and at home in HOUYHNHNM's feature article. The article will be published next week, so please check it out!
