Sometimes I think this little space, the wire-filled sky above, often drenched in pinks and golden-y oranges, was my very first love.

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Spicy-Sweet Shichimi Togarashi Popcorn

Spicy-Sweet Shichimi Togarashi Popcorn

I’ve come to believe that the best and worst decisions we could make are the ones we don’t make at all.

We’ve had a particularly warm winter here in San Francisco. So much so that I’ve forgotten (somewhat) how much I have — over the course of nearly 10 years — despised living in the Sunset fog. How I used to dread N-Judah rides through the tunnel that would spit me out into a gray cloud. And I’d pull out my scarf and brace myself for the wind.

Spicy-Sweet Shichimi Togarashi Popcorn

At some point, my foggy, sleepy hood became romanticized by photographers and bloggers, and as I scroll through their Instagram photos of sunsets, sand dunes, and cacti, I’ve kind of started to see it with new eyes, too. The pastel-colored houses and the tree-lined stretch of Lincoln Ave. alongside Golden Gate Park are dreamier when seen with these new eyes. And my staunch “well that’s OUTER Sunset, we live in INNER” has softened, too.

Spicy-Sweet Shichimi Togarashi Popcorn

It’s kind of how I would not like a boy until all of a sudden, a few other girls seemed to pick up on his mild-mannered handsomeness. And in some ways, I feel like I’m late. I’ve spent so much time looking elsewhere that I’ve missed my chance to stay here. Because the truth is, sooner or later, we gotta go. And sometimes I think this little space, the wire-filled sky above, often drenched in pinks and golden-y oranges, was my very first love.

Spicy-Sweet Shichimi Togarashi Popcorn

Spicy-Sweet Shichimi Togarashi Popcorn

1/3 cup of corn kernels
2 tablespoons of olive oil
1 tablespoon of butter, melted
1 teaspoon of Shichimi togarashi
1 tablespoon of honey, warmed

1. Add the olive oil to a large sauce pot and heat over high heat. Stir in the corn kernels and immediately cover the pot with a lid. For the next 2-3 minutes, shake the pot vigorously to encourage the corn to pop. When the popping slows down and becomes irregular, remove the pot from the heat.
2. Carefully transfer the hot popcorn to a large bowl. Immediately add the butter, shichimi togarashi, and honey, and use a large wooden spoon to toss. Add more togarashi, honey, and/or butter, to taste (if desired).

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Posted by Kasey

Kasey is the food editor and co-founder of Turntable Kitchen. She loves dark chocolate, warm crusty bread, and traveling to new places. She speaks Russian, but does not like vodka.

  • a beautiful read, kasey. love how you’ve come to your new outlook 🙂

  • Kelsey

    “Because sooner or later, we gotta go.” I hear you on that. We’re leaving Denver to move closer to family this summer, so I’ve been having these moments of just appreciating where we’re at, because, even though this place is great, we gotta go.

  • Katie @ Mom’s Kitchen Handbook

    I wish I had a bowl of that popcorn as I was reading your lovely post. Perhaps I’ll go make one and return. Now, off to find Schichimi togarashi….after I google it.

  • Heather Christo

    I love that city so much. 15 years later, I still miss it. Popcorn is amazing. I would eat it all in one sitting.

  • Your posts are always, always so thoughtful and perceptive. That sense ‘we gotta go’ can be so powerful sometimes, despite however much may we love way we are.

  • I know. It’s dangerous! I am not kidding when I say I could eat an entire bowl of this by myself, in one sitting. And the city misses you!

  • Thank you, Katie. It’s a fantastic Japanese spice — I use it with everything from veggies to french fries. You definitely need to find it.

  • Hi Kelsey, being with family is always a good reason to leave, but it’s hard to give up places we love. I hope you have a good/smooth move!

  • Thank you, Lindsey! I really appreciate that 🙂

  • I clicked for the shichimi popcorn — I’ve also been putting togarashi shichimi on popcorn for years, but never thought to add honey — but stayed for the writing. What a lovely description of a subtle feeling that I think we all know but is hard to put your finger on.

  • Oh yes. Pass me the whole bowl. In fact, I’m making popcorn tonight. Thanks for the inspiration!

  • I wish we could share in real life!

  • Thank you so much for the kind words, Leslie! Isn’t it one of those truly magical ingredients?

  • And your comments! x

  • Pingback: Shichimi Togarashi | THE NIBBLE Blog - Adventures In The World Of Fine Food()

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