Cooking
I had some success with udon noodles, shichimi togarashi, curry powder, green curry paste, soy sauce, teriyaki sauce, basil, bamboo shoots, baby corn, and sesame seeds. Problems: too much shichimi togarashi or curry paste, too little time cooking the bamboo shoots and corn. Also, I didn't have any tofu. But the teriyaki-shichimi togarishi-curry combination is pretty nice. It seems like some of the best-tasting sauce/spice combinations involve something sweet (hoisin sauce, teriyaki sauce, the House of Tsang stir-fry sauce) together with something spicy (curry or chilis).
