شيتشيمي توغاراشي (سبع بهارات)

I've been shaking this over udon and rice bowls all week and the seaweed and sesame notes really come through. The chile heat builds slowly instead of hitting you all at once, which I prefer.

The citrus note in this seven spice is what won me over — it cuts through the chile heat in a way plain red pepper flakes never do. I've been shaking it over rice bowls and grilled chicken all week, and the seaweed and sesame give it a nice earthy finish.

I put this on udon noodles and fried eggs, and that little citrus pop with the seaweed makes everything taste brighter. The blend is nicely balanced, not overwhelming. I'm already thinking about what to sprinkle it on next.