In a large food grade plastic bag or medium sized glass baking dish, add a 1/2 inch layer of salt on the bottom.

Place the breast on top of the salt. If curing more than one beast, make sure that they aren't touching one another.

Completely cover the breast with more kosher salt.

Cover the dish or seal the bag and place in your refrigerator for 24 hours.

Remove the breast from the salt and rinse with cold water.

Dry the breast thoroughly.

Lay the breast on top of some cheese cloth. Add the herbs or Togarashi if using. Be sure not to get the Togarashi onto the skin if you are planning to use a torch. It will burn and be bitter.

Roll the breast with the cheesecloth until completely enclosed. Secure the cheese cloth with the butchers twine so that the breast doesn't fall out.

Hang the breast in your refrigerator for 2 to 4 weeks. It should be somewhat firm to the touch.

Slice no more than 1/4 inch thick.