Here’s another version of my corn rice, and this one is a big, bold flavor with the addition of rendered back, Smoked Soy Sauce, and butter. This is a great dish to serve at a summer party, too. When I made this dish at a outdoor BBQ dinner one day, everybody went crazy and it was gone so quickly! Corn is so sweet and so savory at the same time, with nice smoky and nutty flavors. Although this addition is highly recommended, if you would like to make it without the 16 Multi Mixed Grains, you can reduce the amount of dashi by a tablespoon or so.

When the cherry tomatoes are slowly heated with garlic and blistered in the oil in donabe, the flavor becomes even more bright and perfectly juicy. Once the tomatoes are blistered, all you need to do is just add the spaghetti, and toss with some mint. Finish with shaved Parmesan cheese and a generous amount of Shichimi Togarashi to enjoy. This simple dish is so rich and flavorful. I always have a hard time to stop eating it.

I served this dish with donabe-steamed vegetables during a Summer Festival at the shop and it was such a big hit among the guests. You can (literally) just whip it up with all the high quality pantry ingredients to create this creamy, high-protein dip with rich sesame flavors and aromatic kick from the Stone-Ground Sansho Powder. Besides the steamed vegetables, this dip is also great with sandwiches, steaks, or simply with crackers.