Japanese House Rub

Ingredients

• 2 tbspground cumin
• 2 tbsppaprika
• 1 tbspground coriander
• 1 tspblack pepper
• 1 tbspfine sea salt

Method

1. Begin by placing a small, dry skillet over medium-low heat. Add 2 tablespoons of ground cumin, 2 tablespoons of paprika, 1 tablespoon of ground coriander, and 1 teaspoon of black pepper to the skillet. Stir the spices continuously with a wooden spoon to ensure even toasting. You'll know they are ready when the spices release a warm, aromatic fragrance and the color deepens slightly, which should take about 2 to 3 minutes.
2. Once the spices are toasted, remove the skillet from the heat and allow the mixture to cool completely. This cooling step is crucial as it prevents the spices from clumping when you combine them with salt later.
3. After the spices have cooled, transfer them to a mixing bowl. Add 1 tablespoon of fine sea salt to the bowl. Use a whisk or a spoon to thoroughly combine the spices and salt, ensuring an even distribution throughout the mixture.
4. Once combined, transfer the Japanese House Rub to an airtight container. A small glass jar with a tight-fitting lid works well for this purpose. Make sure the container is clean and dry before adding the spice blend to prevent any moisture from affecting the rub.
5. Store the airtight container in a cool, dark place, such as a pantry or cupboard, to preserve the freshness and aroma of the spices. The blend should be used within a few months for the best aroma and flavor, as spices tend to lose their potency over time.