In 2017, the team began experimenting with fermented chilies. The result was a hot sauce inspired by Yuzu Kosho, a classic Japanese condiment of fermented chilies and yuzu zest.
Flagrant Hot Sauce is made starting with a fermentation process of a mash of chili, salt, and koji.
Koji - better known as “the culture” behind Japanese food production is a cooked rice that has been inoculated with a fermentation culture, Aspergillus oryzae. This naturally occurring culture is particularly prevalent in Japan, where it is known as koji-kin, which explains why so many Japanese foods have been developed over the centuries using it. It is most commonly used to make popular foods like soya sauce, miso, mirin and sake.
Flagrant uses a blend of various fresh chilies to achieve a balance of heat and flavor.
The result is the perfect balance of heat, bright acidity, and savoury umami.
Designed to be flavorful and versatile, Flagrant Hot Sauce complements a variety of cuisines and can be used as a condiment, in the kitchen, and in the bar.
Flagrant is made using 100% plant - based ingredients. We do not pasturize our sauce in order to keep the flavour crisp and nuanced.
CHEF MATT ABERGEL is from Calgary and has worked at Masa in New York and was executive chef at Zuma Hong Kong. Matt and his business partner opened the wildly successful yakitori restaurant, Yardbird Hong Kong (which earned a Michelin star in 2020), and RŌNIN, a seafood focused izakaya. He also won the James Beard award for his first book Chicken and Charcoal. Matt is responsible for leading the culinary direction and branding of Flagrant.
SALES AND OPERATIONS
KENNETH CHAN is from Chicago. He was the Head of Operations for Yardbird Hong Kong and RŌNIN. He is responsible for sales, production, operations, and planning for all things Flagrant.
MARKETING & PR / SPECIAL PROJECTS
KIYOSHI HOSHIMI-CAINES is from Montreal and was the Head Sommelier and Beverage Manager at Yardbird Hong Kong and RŌNIN. He is a Certified Sake Professional and a Certified Sommelier under the Court of Master Sommeliers. Kiyoshi has spent over 15 years working in the food and beverage industry in Canada, Japan, and Hong Kong. He spearheads special projects and community development for Flagrant.
MORE GOOD FOUNDATION
The team at Flagrant has always worked to be positive and active members of its community.
Flagrant donates a portion of the proceeds of every sale to the More Good Foundation, a Hong Kong-based social enterprise that offers F&B experiences while fundraising social projects to feed and benefit communities in need.
More Sauce, More Good.
MADE LOCALLY IN HONG KONG
Flagrant is based and produced locally in Chai Wan, Hong Kong