Shichimi Togarashi Japanese 7 Spice Seasoning Recipes

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SHICHIMI TOGARASHI (JAPANESE SPICE POWDER)



Shichimi Togarashi (Japanese Spice Powder) image

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.

Provided by Pot Scrubber

Categories     Asian

Time 10m

Yield 5 tbsp

Number Of Ingredients 7

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)

Steps:

  • 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.

Nutrition Facts : Calories 17.8, Fat 1.4, SaturatedFat 0.2, Sodium 26.9, Carbohydrate 1.4, Fiber 0.9, Sugar 0.1, Protein 0.6

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