Sumi shichimi × flight attendant | With just one shake, convenience store food becomes "homecoming food"

In-flight service had ended an hour earlier, but the cleanup and report were completed 40 minutes after landing.

Yui Kōzuki, 26 years old.

International flight cabin crew.

While they serve such "carefully prepared meals" on the plane, what she eats the most is white rice and miso soup heated in the microwave.

But Yui has a little "magic."

That is, Shichimi Togarashi.

Packaged in a can with a Kyoto hemp leaf design.

It looks plain.

But the contents are different.

When sprinkled on rice, the first touch is a sharpness from the red chili pepper, and the more you chew, the more the nutty flavor of hemp seeds and black sesame spreads.

There, the bitterness of yuzu peel and the refreshing sensation of sansho pepper overlap.

Yui says,

"I'm tired of flavors close to in-flight meals, so the mild spiciness is appreciated."

"The feeling of flavors overlapping wakes up my dormant taste buds."

The first bite is just rice.

From the second bite, she tries adding fried chicken and omelet.

Suddenly, "ordinary dinner" becomes "a proper dish."

That was the power of Shichimi Togarashi.

The charred flavor like charcoal adds a "homemade touch" to any side dish.

Even convenience store meals.

Even if it's from the microwave.

"This might be what it means to enhance flavor."

Mei said that and took another bite.

She felt her taste, which had been thrown off balance during the flight, "landing" with Shichimi Togarashi.

Both her taste and her feelings. A sprinkle that tells her she has "returned."
→ See Shichimi Togarashi

▼ Cabin crew Yui Kōzuki's "Kyoto Hemp Leaf Storybook"
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