At times like this especially, it pays to have a well-stocked pantry loaded with spices, condiments, and dry goods from around the world.

My husband used to joke that our kitchen shelves runneth over with star anise, Sichuan peppercorns, yellow mustard seeds, cumin, pimenton, garam masala, za’atar, togarashi, and so much more.

Now, with a mandate to shelter in place during the coronavirus crisis, he is definitely grateful that I am such a culinary pack-rat.

Because that meant that after grabbing a bunch of fresh spring asparagus at the market just before the request came down to stay home as much as possible, I was able to easily make “Asparagus with Scrambled Egg Scattered Sushi.”

It’s from the new cookbook, “Japanese in 7: Delicious Japanese Recipes in 7 Ingredients or Fewer” (Kyle Books), of which I received a review copy. It’s by Kimiko Barber, a Kobe-born self-taught Japanese cook.

As the name implies, the recipes all require seven ingredients or fewer. Barber takes a little liberty with that because some recipes will require the making of sub-recipes to complete, which will add up to more than seven ingredients all together.

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