To add some sweet, salty, citrusy, nutty flavors into your next salad, try just a teaspoon of our Shichimi Togarashi (Japanese Seven Spice).
Make a simple salad - baby spinach, arugula, strawberry slices, feta cheese and cashews – and mix in an Asian style vinaigrette of soy sauce, rice vinegar, toasted sesame oil, honey, a high quality vegetable oil, and the Japanese spice blend.
After a mention of the health benefits of Shichimi Togarashi on an anti-aging themed episode of Dr Oz last month, we had a surge of interest in the blend. And for one week, we were completely sold out.
It’s not a blend that everyone is familiar with, but it’s actually one of our most dynamic. So if you were one of the many customers last month to purchase the blend, and are looking for ways to put the flavor to good use, sprinkle it on rice or onto a tuna or salmon sandwich, dash it on soba noodles or use it to marinate chicken.
And if you’re staring down at your standard salad, knowing exactly how it’s going to taste, put a Japanese twist on it with this Japanese Seven Spice Vinaigrette.
Strawberry-Spinach Salad with Japanese Seven Spice Vinaigrette
Ingredients:
Baby spinach
Arugula (half the amount of the spinach)
Crumbled feta cheese
A handful unsalted, toasted cashews - roughly chopped
Strawberries, quartered or halved
Vinaigrette:
3 tbsp vegetable oil (I used sunflower oil)
1.5 tbsp rice vinegar
1 tbsp honey
1 tsp of Season with Spice's Japanese Seven Spice
1- 2 tsp toasted sesame oil
1.5 tsp low sodium soy sauce or tamari
Method:
1. In a small bowl, whisk to combine all the ingredients for the Japanese Seven Spice Vinaigrette.
2. Assemble baby spinach and arugula in your salad bowl. When ready to serve, toss the salad leaves with the dressing to coat. Top with feta cheese, cashews and strawberry slices. Give everything a light toss again and enjoy!
Ingredients:
Baby spinach
Arugula (half the amount of the spinach)
Crumbled feta cheese
A handful unsalted, toasted cashews - roughly chopped
Strawberries, quartered or halved
Vinaigrette:
3 tbsp vegetable oil (I used sunflower oil)
1.5 tbsp rice vinegar
1 tbsp honey
1 tsp of Season with Spice's Japanese Seven Spice
1- 2 tsp toasted sesame oil
1.5 tsp low sodium soy sauce or tamari
Method:
1. In a small bowl, whisk to combine all the ingredients for the Japanese Seven Spice Vinaigrette.
2. Assemble baby spinach and arugula in your salad bowl. When ready to serve, toss the salad leaves with the dressing to coat. Top with feta cheese, cashews and strawberry slices. Give everything a light toss again and enjoy!
