I still intend to make the Miso Tomato Soup with homegrown tomatoes, or even tinned cherry tomatoes, but at the weekend I was inspired to mess with it a little and make a thick sauce for pasta salad.
I still have a jar of brown rice miso in my fridge, as for the ShichimiTograshi - well I picked that up last year when we went to Glastonbury.
Shichimi Tograshi is a Japanese condiment made up of red chili peppers and other spices like black and white sesame seeds, tangerine peel and nori flakes. I want to do more with the Shichimi Tograshi, so if any of you have any suggestions they will be most welcome.
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