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2 cups
Easy
By Scott Conant
Published 2021
In Italy, I encountered a lot of Japanese chefs, and I learned that many spend years working there to learn the heart and soul of Italian cooking before returning to open Italian restaurants back home. Years later, I took a trip to Japan, and what I found there blew my mind: The mastery of Italy’s deep, soulful approach to cooking combined with a Japanese reverence for food and presentation was magical.
This recipe is my homage to those chefs. It’s a riff on togarashi, a complex hot