Pot Scrubber's Note:
This popular Japanese spice mixture translates as seven-flavor or seven-spice mix. It is sometimes also called Nanami Togarashi. It is used in the kitchen and as a table condiment to flavor soups, noodles and grilled meats. Proportions can be varied. The aroma is of the dried tangerine peel, with a hint of iodine from the nori. The taste is somewhat dominated by the chili, but not overwhelmingly; and the texture is course. This is good stuff.
My Private Note
Units: US | Metric
- 1Grind the white sesame seeds and szechuan peppercorns coarsely.
- 2Add the nori (seaweed) and dried tangerine peel and grind again briefly.
- 3Stir in the remaining spices and blend well.
- 4In an airtight container, the mixture will keep for 3-4 months.
- 5Note: You can buy the hard to find tangerine peel in the spice section if your market carries the brand Spice Island. It is a bit pricey, though. It costs about $7 US dollars for a 1oz/28gram bottle but it keeps for years.
- 6The Nori is in the Asian section of your supermarket. It is commonly sold in dried sheets to use for making sushi rolls.
Browse Our Top Condiments, Etc. Recipes
Nutritional Facts for Shichimi Togarashi (Japanese Spice Powder)
Serving Size: 1 (20 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 17.8
- Calories from Fat 12
- Total Fat 1.3 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 26.9 mg
- Total Carbohydrate 1.3 g
- Dietary Fiber 0.8 g
- Sugars 0.1 g
- Protein 0.6 g
The following items or measurements are not included:
dried tangerine peel