Shichimi togarashi, used as a condiment or seasoning, is often served with soups, yakitori, kushiyaki, nabemono (one-pot dishes) and udon noodles. It is available ready-mixed, but in Japan it can be made according to personal preference and is available in varieties that range from mild to hot. The formula is flexible, and the traditional Japanese blend includes hemp seeds. I have used black poppyseeds instead in this sanitised Australian version. Use at the table as you would pepper.