The Times has described shichimi togarashi as “this season’s new seasoning” … luckily we’re ahead of the game with this Japanese spice blend, and have already got lots in stock, ready for the summer.
As Turnbull explains, “the Japanese use it as a condiment to enliven everything from grilled fish and meat to bowls of noodles, much as we may add a squeeze of lemon” – but the spice mix lends itself well to fusion cuisine.
Try sprinkling some on avocado on toast or, (as Ed Smith demonstrated). it can transform ‘supper on the run’ when flung over fried eggs on toast. What’s not to love?!
