The islands of Japan, in myth said to be created from the gods churning the ocean with a jewelled spear, were for so many years isolated from other cultures. This allowed them to build up their own distinct culinary culture, that has since provided many global trends including Sushi and Wagyu beef and become their own culinary jewelled spear. Surround by the ocean Japanese cuisine has always been heavily influenced by seafood and our ingredients are the perfect accompaniment to create your own distinctive Japanese’s cuisine at home.

Featured Recipe: Shichimi Salmon

Katayama’s Shichimi Togarashi makes a delicious marinade for these tender salmon. They’re great as an impressive appetizer or main course.

yellow miso paste 1/4 cup
mirin 2 tbsp
honey 1 tbsp
skinless salmon fillets 500g
Shichimi Togarashi

Preheat broiler. Place the miso, mirin and honey in a medium bowl and mix to combine.

Place salmon on large baking sheet lined with aluminium foil. Brush each side of the salmon with the miso marinade. Cook the salmon, in 2 batches, for 4 minutes or until golden and slightly charred. Set aside and keep warm. Place on a plate with amaranth leaves and sprinkle with Katayama’s Shichimi Togarashi to serve.

Buy freshly ground shichimi togarshi from Katayama.