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Shichimi Togarashi, which means seven-flavour chilli pepper, is said to have originated about 400 years ago in old downtown Edo- now called Tokyo. It was inspired by traditional Chinese medicine and mixed chilli pepper with other ingredients. It gradually became a special Japanese spice mix. As Edo food culture spread, shichimi began to be sold all over Japan. Each brand has its own mix, but most of them include three main ingredients: chilli pepper, sansho- Japanese pepper, and sesame seeds. This one is from one of the major shichimi brands, called Yagenbori. Their mix includes chilli pepper, sansho, roasted chilli pepper, black sesame, dried citrus peel, poppy seeds, and hemp seeds. Shichimi tastes amazing with yakitori!

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This nikomi is another incredibly tasty pork dish from my absolute favorite izakaya. Different parts of pork are simmered in a soy sauce-based broth in a big hot pot. Under all the pork, you’ll find tofu that’s been quickly simmered and has soaked up all the flavour. I always order a boiled egg as a topping- it’s cooked in the same pot and tastes amazing. On top, there’s chunky chopped leek, Japanese mustard, and I usually sprinkle some shichimi, a Japanese chilli spice. The umami is deep, and the flavour and texture are rich and complex. Honestly, it’s hard to describe just how good it is- but one thing’s for sure: it goes perfectly with a beer!