Shichimi Togarashi (Japanese Spice Powder)
- Ready In:
- 10mins
- Ingredients:
- 7
- Yields:
-
5 tbsp
ingredients
- 2 teaspoons white sesame seeds (toasted)
- 3 teaspoons szechuan peppercorns
- 1 teaspoon dried nori (seaweed)
- 3 teaspoons dried tangerine peel
- 3 teaspoons chili powder (togarashi)
- 1 teaspoon black sesame seed (toasted)
- 1 teaspoon poppy seed (toasted)
directions
- 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.
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Reviews
RECIPE SUBMITTED BY
Pot Scrubber
United States
Peace, peeps!