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Featured Cookbook
Book Description People love bowl food. Bowl food is comfort food. It's soup for supper, or a hearty stew or creamy risotto. Bowl food is everything together--no segregated blue plate special with the meat here and the starch there and the vegetable over there, but all of it intermingling in a delicious matrix of taste and texture. Bowl food is eating your whole dinner with a spoon or chopsticks. Authors: Lynne Aronson,Elizabeth Simon Date: ISBN: 0761100024 Publisher: Workman Publishing Company Paperback |
Shichimi Togarashi
Recipe from: BowlFood Cookbook by Lynne Aronson,Elizabeth Simon Cookbook Heaven at Recipelink.com
A sprinkle of this Japanese seven-spice mix on noodles, rice, soups, vegetables, grilled meat and fish, or you name it, adds a unique, peppy accent. It is composed of dried ground togarashi (red pepper flakes), sonsho (brown pepper pods), mandarin orange peel, black hemp seeds, white poppy seeds, nori (dark green seaweed), and white sesame seeds, and is available in mild, medium, and hot strengths at Japanese markets. Which one you choose to use is a matter of individual taste. We like it hot.
Or you can simply substitute cayenne pepper, but it is no match for either the real thing or your own blend. More From This Book: |
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