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Japanese Zee

nanakorobi yaoki -stumbling seven times but recovering eight
Turning Japanese today with a little seared salmon, an onion salad and a little shake of a very versatile spice mix.
Shichimi togarashi, Japanese 7 spice powder is used like pepper on noodles and in soups but I think it works well as a little rub and so easy to make yourself with most of the ingredients being available in supermarkets.

Shichimi Togarashi

1 tablespoon of dried mandarin peel
2 tablespoons white sesame seeds
2 tablespoons black sesame seeds
1 tablespoon ground sancho pepper
1 sheet of nori, toasted and torn into small pieces
1 teaspoon dried chilli flakes
1 teaspoon poppyseeds

Grind mandarin and sesame seeds in a mortar and pestle, (or spice grinder,small bowl of food processor )
Blend in the nori and the rest of ingredients, Store in sealed container.
Many of these ingredients come in quite large quantities so you could make a huge batch and give them to friends. I'm thinking of starting a spice group to do some swapping.

Yuzu Onion Salad
serves four

2 medium red onions, very finely chopped
100 mls yuzu juice, or rice wine vinegar
1 tablespoon soya sauce
1 teaspoon sugar
1 teaspoon of sesame oil
a few shakes of shichimi.

Place all ingredients in a bowl, taste and adjust seasoning.
Serve with grilled meat, fish or vegetables.

Love Food X


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At first whiff, Gentleman's relish was an instant flashback to my school packed lunches, Peck's Anchovette paste on spongy white bread, served at school bag temperature of around 29 degrees celsius. Them were the days. Patum Peperium, the Gentleman's relish is another paste not for the faint hearted. It is made from salted anchovies, butter and some very punchy herbs and spices. A little goes a long way and as recommended, a …