Locally pastured chicken breasts are skinned and boned, then dusted in rice flour and quickly shallow-fried in peanut oil until golden in color. The chicken is then placed in a hot oven for about 15 minutes, basted twice with a mixture of wild honey, fermented tamari, Shichimi tōgarashi and a pinch of sea salt. The finished chicken is served over organic black rice noodles and topped with chopped peanuts. The whole dish is gluten-free..
“Dating at least to the 17th century, Shichimi tōgarashi (Japanese:, “seven flavor chili pepper”) is a common Japanese spice mixture containing seven ingredients:
Some recipes may substitute or supplement these with poppy seed, yuzu peel, rape seed or shiso.
Shichimi should be distinguished from ichimi togarashi (一味唐辛子), which is simply ground red chili pepper, and means literally “one flavor chili pepper” (ichi meaning “one”).” –Wikipedia