Comments on: Condimental: Spice Girl

By: Peachy Keen « Glutton For Life

Peachy Keen « Glutton For Life — Thu, 23 Sep 2010 11:37:21 +0000

[...] looked like pork rinds and turned out to be large, crunchy cassava chips dusted with salt and spicy shichimi togarashi, a favorite spice blend of mine that was also used to spike a yuzu-infused sake “sour.” [...]

By: shayma

shayma — Wed, 03 Mar 2010 02:02:17 +0000

speaking of kindred spirits- gosh, you dont know how happy this has made me- i adore togarashi and have it almost every day at the lunch place i frequent during my working days. love reading about it on your blog and the post title is so catchy- Spice Girl. loves it.

By: laura

laura — Mon, 01 Mar 2010 19:13:14 +0000

I confess to actually just using the ready-made version. I have a yuzu in my fridge at this very moment though. I think you could zest that or an orange or tangerine and just let it dry before mixing it in. You don’t want your mix to have any wet elements that will cause clumping. Let me know how it works out!

By: nakedbeet

nakedbeet — Mon, 01 Mar 2010 18:58:42 +0000

I love adding new spices to my shelf and this is so totally new to me. Will definitely be making my own this weekend. I love the range here; it really can work with a lot of things. Have you used fresh yuzu fruit or found dried yuzu? Sounds like that might be more of a hunt.