Shichimi Togarashi (Japanese Spice Powder)

Recipe by Pot Scrubber
READY IN: 10mins
YIELD: 5 tbsp




  • Grind the white sesame seeds and szechuan peppercorns coarsely.
  • Add the nori (seaweed) and dried tangerine peel and grind again briefly.
  • Stir in the remaining spices and blend well.
  • In an airtight container, the mixture will keep for 3-4 months.
  • Note: 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.
  • The Nori is in the Asian section of your supermarket. It is commonly sold in dried sheets to use for making sushi rolls.