... fierce food at home

header photo



Shichimi (meaning seven) Togarashi is a favorite table condiment in Japanese restaurants and homes alike. Spicy, peppery, nutty, crunchy, sweet and salty, it adds that perfect bit of heat and umami to everything it touches. The red chili, ginger, and Sichuan peppercorn bring the heat, nori flake (sea vegetable) brings saltiness and umami, sesame and poppy seed bring nuttiness and crunch, and the orange zest adds a little soothing sweetness. SALT FREE.

Ideal as a table condiment, it adds all of the basic tenets of Asian taste to soups, stews, grilled meats and vegetables, and rice and noodle dishes.

For an exciting and exotic taste, sprinkle on buttered popcorn.


Udon Noodle Bowl
~serves 4, generously~

8 cups chicken stock
1 lb dried udon noodles
2 Tbsp neutral cooking oil
8 oz chicken breast, sliced thinly
1 cup chopped leeks, white and pale green parts
8 oz fresh mushrooms, sliced thinly
1 tsp minced ginger
2 cloves garlic, minced
1/4 cup mirin
2 Tbsp soy sauce
2 cups bok choy, sliced thinly
1/2 tsp sesame oil
4 scallions, finely chopped, for garnish
Shichi® to taste

In a separate pot, bring chicken stock to boil and cook udon noodles until al dente, turn off heat and keep at room temperature.
In a soup pot, heat oil over medium-high heat, add leeks and mushrooms, and cook until soft, about 2 to 3 minutes. Stir in ginger, garlic, mirin, soy sauce and cook for a minute.
Raise heat to high, stir in broth and add bok choy and noodles and cook a couple minutes, until greens are wilted. Turn off heat, stir in sesame oil.
To serve: divide noodles among bowls. Ladle in hot soup and veg. Garnish with scallions and Shichi®

~makes 3 cups ~

This is pure comfort food and infinitely adjustable to your taste and available ingredients. At its core it is well cooked rice with a comforting herbal tea broth, and some salty umami toppings to satisfy.

2 cups short grain rice, cooked
2 cups strongly brewed green tea
2 Tbsp sake or mirin (optional)
2 tsp soy sauce
4 oz smoked salmon, flaked
Cilantro or mint leaves, roughly chopped
SHICHI, to taste

Place rice, tea, sake and soy sauce in a saucepan and heat on medium for 20-30 minutes until some of the tea has evaporated and rice is very soft.
Serve in a bowl topped with salmon, cilantro or mint, and sprinkled with SHICHI.