Heat butter in a frying pan until melted, then add to popcorn and toss through to coat well.
Add sea salt and aonori and toss well to combine. Serve sprinkled with togarashi seasoning.
Jessica Thompson
Jessie is a food writer and published cookbook author living in Tokyo. She can most commonly be found at food festivals, farmers markets, sake workshops, perusing depachika and convenience store selections, or cooking in her teeny Tokyo kitchen.
http://jessie-thompson.com/
