Shichimi Togarashi (Japanese Spice Powder)
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.
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INGREDIENTS
Nutrition- 2teaspoons white sesame seeds (toasted)
- 3teaspoons szechuan peppercorns
- 1
- 3teaspoons dried tangerine peel
- 3
- 1
- 1
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.