Recipes
Haiku Pepperberry Shichimi Udon Soup
Ingredients (Serves 2
4 cups tsuyu soup stock (store-bought)
• 2 servings udon noodles
• 2 tsp Haiku Pepperberry Shichimi
• Toppings (choose your favorites):
o Grilled chicken, pork, or beef
o Soft-boiled eggs
o Sliced green onions
o Mushrooms
o Pickled ginger
o Nori (seaweed)
Directions
1. Prepare the broth: In a pot, heat the mentsuyu with a bit of water (check the package
for dilution instructions). Bring to a simmer.
2. Cook the noodles: While the broth simmers, cook the udon noodles according to the
package directions, then drain.
3. Assemble the bowl: Place the cooked noodles in a bowl and pour the hot broth over
them.
4. Top the soup: Add your favorite meats and toppings. Sprinkle with Haiku
pepperberry shichimi to finish.
5. Serve: Enjoy your quick and flavorful udon!
Onigiri with Saltbush Furikake
Ingredients (Serves 2)
• 2 cups cooked sushi rice (warmed)
• 2-3 tbsp Haiku Saltbush Furikake
• 1-2 tsp sesame seeds (optional)
• Nori sheets (seaweed), cut into strips or squares
• Fillings (optional):
o Pickled plum (umeboshi)
o Grilled salmon flakes
o Seasoned tuna or chicken
Directions
1. Mix the rice and furikake: While the rice is still warm, transfer it to a bowl. Sprinkle
in the saltbush furikake and mix gently, ensuring it’s evenly distributed throughout
the rice.
2. Shape the onigiri: Wet your hands with a little water to prevent sticking. Take a
portion of the rice (about a 1/4 cup) and mold it into a triangle or ball shape, pressing
gently as you form it.
3. Add fillings (optional): If desired, make a small indentation in the rice and place a
teaspoon of your chosen filling inside. Seal the rice around the filling.
4. Wrap with nori: Place a strip of nori around the bottom of each onigiri or wrap it
fully, depending on your preference.
5. Serve: Enjoy the onigiri fresh with the salty, earthy flavour of the saltbush furikake.
Assorted Tempura with Matcha Salt
Ingredients (Serves 2)
• Assorted tempura vegetables (sweet potato, zucchini, mushrooms, etc.) or shrimp
• 1 cup store-bought tempura flour (or substitute all purpose flour, cake flour, or a mix of flour with potato starch
• Cold sparkling water (as per the tempura flour instructions)
• 1/2 tsp Haiku Matcha Salt
• Vegetable oil for frying
• Lemon wedges (optional, for serving)
Directions
1. Prepare the batter: Follow the instructions on the store-bought tempura flour
package, typically mixing it with cold sparkling water until you get a smooth, slightly
lumpy batter.
2. Prepare the tempura ingredients: Slice vegetables into uniform pieces, and if using
shrimp, peel and devein them, leaving the tails on.
3. Heat the oil: In a deep pan or wok, heat enough vegetable oil to submerge the
tempura (about 2-3 inches deep) to 350°F (175°C).
4. Dip and fry: Dip each piece of vegetable or shrimp into the batter, letting any excess
drip off before carefully placing them into the hot oil. Fry for about 2-3 minutes or
until golden and crispy. Transfer to a paper towel-lined plate to drain excess oil.
5. Sprinkle with Haiku Matcha Salt: Once the tempura is drained, sprinkle the matcha salt
generously over the hot, crispy pieces.
6. Serve: Serve the tempura immediately with lemon wedges on the side, if desired.
Carpaccio with Sashimi Fish and Yuzu Salt
Ingredients (Serves 2)
• 200g sashimi-grade fish (such as tuna, salmon, or yellowtail)
• 1 tbsp Haiku Yuzu Salt
• 1 tbsp olive oil
• 1 tsp soy sauce (optional, for an extra umami kick)
• 1 tsp fresh lemon juice
• 1 small shallot, thinly sliced
• Fresh herbs (like cilantro or microgreens) for garnish
• A few thin slices of chili (optional, for a bit of heat)
Directions
1. Prepare the fish: Using a sharp knife, thinly slice the sashimi-grade fish into bitesized
pieces and arrange them on a plate in a single layer.
2. Season: Drizzle the fish slices with olive oil and a few drops of soy sauce (if using).
Then, sprinkle the Haiku Yuzu Salt over the top to enhance the flavor with a citrusy, salty
kick.
3. Add garnishes: Scatter thin slices of shallot over the fish and add fresh herbs or
microgreens for a fresh touch. If desired, add a few thin slices of chili for a touch of
heat.
4. Finish with lemon: Drizzle fresh lemon juice over the carpaccio to bring some
acidity to balance the richness of the fish.
5. Serve: Serve immediately as an appetizer or light main dish.
Seared Scallops with Davidson Plum Ume Salt
Ingredients (Serves 2)
• 6 large sea scallops, cleaned and patted dry
• 1 tbsp neutral oil (like grapeseed or rice bran)
• 1 tsp butter (optional, for richness)
• Haiku Davidson Plum Ume Salt, to finish
• 1 tsp fresh lemon or finger lime juice
• Micro herbs, shiso, or chives (for garnish)
• Optional: a swipe of yuzu kosho or citrus crème fraîche on the plate
Directions
1. Prep the scallops:
Pat scallops dry with paper towel (dry = good sear). Season lightly with neutral salt
on one side only—your Davidson plum ume salt will be added after cooking.
2. Heat the pan:
Place a stainless steel or cast iron pan over medium-high heat. Add oil and wait until
shimmering hot.
3. Sear the scallops:
Place scallops in the pan seasoned-side down. Don’t crowd the pan. Sear
undisturbed for 1.5–2 minutes, until a golden crust forms.
4. Flip and finish:
Flip the scallops, add butter (if using), and baste quickly. Cook another 30–60
seconds until just opaque in the centre. Remove immediately to a plate.
5. Season and serve:
Sprinkle each scallop with a pinch of Haiku Davidson Plum Ume Salt, squeeze over a few
drops of lemon or finger lime juice, and garnish with herbs.
6. Optional plating:
Dot a bit of yuzu kosho or citrusy crème fraîche on the plate and nestle the scallops
in. Garnish with microgreens or finely sliced shiso.
Yuzu Finger lime Hiyayakko (Cold Silken Tofu)
Ingredients (Serves 2)
• 1 block silken tofu, chilled
• ½ tsp Haiku Yuzu Finger Lime Shichimi (or more to taste)
• 1–2 tsp soy sauce or tsuyu soup stock (optional: with a dash of mirin or ponzu)
• 1 tsp sesame oil (optional, for richness)
• Toppings:
o Sliced spring onion
o Finger lime pearls or lemon zest
o Toasted sesame seeds
o Grated ginger or daikon (optional)
o Crispy shallots or nori strips (optional crunch)
Directions
1. Prep the tofu
Carefully cut the tofu block into 2 or 4 pieces. Place on a small plate or shallow bowl.
Pat gently with paper towel if there’s excess water.
2. Top and season
Drizzle lightly with soy or tsuyu and a few drops of sesame oil.
3. Add toppings
Sprinkle over Haiku Yuzu Finger Lime Shichimi, finger lime pearls (if using), spring onion,
sesame, and any optional extras.
4. Serve cold
Best eaten fresh and chilled. Great as a starter, side, or with a chilled sake.