by Laura Hayes in Restaurants, February 10th, 2016
by Food Network Kitchen in News, December 17th, 2013
If your pal says, “let’s get Japanese,” you probably picture an evening ahead filled with buttery salmon draped over gleaming mounds of rice, or you think of sticky, salty skewers of yakitori chicken. Vegetables, other than in their typical roles as enhancers and accessories, probably don’t spring to mind. But they should. Across the country we encountered vegan sushi, vegan ramen and even a nine-course vegan omakase tasting menu enticing enough for meat eaters. Read more
by Susan Vu of Food Network Kitchens
I used to work in a Japanese restaurant and everyone there put shichimi togarashi (a Japanese mix of seven ingredients: two kinds each of chile flakes and sesame seeds, then orange zest, ginger, hemp seeds and seaweed) on everything — even french fries. It’s such a good, all-around condiment. My three favorite food components are heat, acid and crunch, and between the chiles, orange and sesame seeds, this seasoning touches upon all three of them. I put it on roast potatoes right when they come out of the oven, I love to toss blistered shishito peppers with it and a squeeze of lime juice, and it’s a great finisher for seafood too.
Look for shichimi togarashi at Japanese grocery stores or order it online.