Sempio Bonnet Bellflower Root in Spicy Sauce


Probably Dan’s favorite of all the banchan, there’s really nothing like it. Crunchy, fresh, floral, but in the spicy sauce, it’s a kind of magic. Spicy flowers. Yeah. Goes great with rice and fish.

90g tin

In stock

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Ingredients: salted bonnet bellflower root, water, polyglycitol syrup, hot pepper paste, sugar, garlic, hot pepper powder, vegetable seasoning, gluconic acid, salt, roasted sesame, modified starch, oleoresin paprika.

The terms “spiced” and “spicy” are used pretty much interchangeably in the tinned fish world, to mean two different things: with a hot pepper (or hot pepper flavor), and with cloves/bay/carrot/hot pepper. There are many examples of both terms being used to mean both things.

We are so frustrated by how widespread this confusing inconsistent usage is that we’ve gone through our entire product line to correct the incorrect ones such that our description of “spiced” or “spicy” will always indicate which it really is, regardless of the packaging. “Spicy” = with hot pepper flavor. “Spiced” = with the cloves/bay/carrot/hot pepper flavors.


  1. ptaillon (verified owner)

    If you are a fan of radish kimchi, give this a try. It pairs well with grilled meat (bonus points if it’s Korean BBQ or bulgogi). The taste is a balanced sweet with a hint of spicy.

  2. Devyn Scott (verified owner)

    I had never had Bellflower Root before, so I wasn’t sure what to expect, but I was very pleasantly surprised! I think they’re pretty similar in texture to roasted carrots, with a nice flavor. The sauce is also really good! A nice balance of sweet and spicy.

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