Shichimi Bresaola

[LoydB]

I'm working my way around the Spices of the World chart that's been floating around. This is a Shichimi-cured bresaola. It had dried to 38% after only two weeks of hanging, so I vac sealed it and let it sit until a little over a month had passed for the #2. The flavor penetrated really well, I'm thinking of ways I can use really thin slices in sushi.

 

[LoydB]

 

[mr_whipple]

Interesting. Never heard of shichimi. Anything to compare it to?

 

[indaswamp]

Yep. Interesting indeed! Love the look of how that dried after equalizing!

 

[LoydB]

Interesting. Never heard of shichimi. Anything to compare it to?

It's got a vaguely seaweed/bonita flake thing going on in addition to the peppers. It's just enough to be tasty - if it was much stronger, I don't think I'd like it. My favorite ramen spot has a bonita-based variant that is way too much for me.

Yep. Interesting indeed! Love the look of how that dried after equalizing!

Yeah, it evened out nicely!