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Tōgarashi fries with seaweed & siracha miso mayo, by Rebecca Cooks

Tōgarashi fries with seaweed & siracha miso mayo, by Rebecca Cooks

Food and lifestyle blogger Rebecca, of Rebecca Cooks, has created her own version of a quick Japanese style ‘Shichimi Tōgarashi’ spice blend which uses Seaspoon seaweed Umami Blend in place of Nori seaweed. Use the flavoursome blend in rice bowls, soba noodles, miso soups and to season meat/fish. This recipe uses the blend to create an irresistible flavour to potato chips.

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