Shichimi Togarashi Japanese Spice Powder Recipes

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

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)

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

SHICHIMI TOGARASHI GRILLED PORK TENDERLOIN

Shichimi Togarashi Grilled Pork Tenderloin image

Seven spice powder, or what is commonly known as shichimi togarashi in Japan, pairs perfectly with grilled meats, noodles and soups. Freshly ground orange peel provides a citrusy aroma, while seaweed adds an oceanic flavor. Freshly ground ginger, black peppercorns, and toasted black & white sesame seeds add layers of flavor to make a complex marinade in this grilled pork tenderloin dish. Pork is by far the most popular type of meat in Japan- consumed nearly as much as chicken and beef combined. But it wasn't always this way. The ban on meat began in the mid sixteenth century and is thought to be due to the rise of Buddhism at the time. This ban lasted over 1,200 years and was lifted in the late 1800's, with the rise of foreign trade among countries. This is created by RawSpicebar (https://rawspicebar.com/blog/shichimi-togarashi-grilled-pork-tenderloin/)

Provided by Raw Spice Bar

Categories Meat

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

rawspicebar's shichimi togarashi
2 (1 lb) whole pork tenderloin
1/3 cup mirin
1/4 cup soy sauce
1/4 cup sesame oil
2 pieces garlic cloves, crushed
1 1/2 tablespoons soy sauce
4 tablespoons sesame oil
1 lime, juiced
4 tablespoons rice wine vinegar
1 garlic clove, crushed

Steps:

Trim pork tenderloin of any excess skin and fat.
Combine shichimi togarashi spices, 2 tsp salt, sesame oil, garlic, soy sauce and mirin in a bowl. Pour 3/4 of the marinade in bowl with pork tenderloin and marinate for 6-12 hours, turning halfway through.
Place remaining marinade in a covered container and refrigerate until ready to use.
Remove tenderloin from bad, let sit at room temperature. Turn grill over medium-high heat, brush with vegetable oil.
Remove tenderloin from bad and place in center of grate. Discard bag with marinade. Cover and cook 12-15 minutes, turning every 1-2 minutes until tenderloin reaches an internal temperature of 140 F degrees.
Serve alongside spicy gomasio soba noodles and enjoy!

Nutrition Facts : Calories 271.9, Fat 17.6, SaturatedFat 3.3, Cholesterol 73.8, Sodium 811, Carbohydrate 2.3, Fiber 0.3, Sugar 0.5, Protein 24.9

SHICHIMI TOGARASHI

Shichimi Togarashi image

You can buy shichimi togarashi, but this fresh version is extra flavorful. Use this Japanese seasoning mix in soups, noodles, grilled foods, rice, or salads.

Provided by Sonoko Sakai

Yield Makes ⅓ cup

Number Of Ingredients 9

Ingredients

One 1" piece (57 g) ginger, peeled and sliced ⅛" thick
2 tsp. mandarin zest (or lemon or orange zest)
12 dried red chiles (Thai, Korean, Italian, or Mexican), seeded
1 tsp. sansho peppercorns (or Sichuan peppercorns for a spicier version)
½ sheet nori, torn into small pieces
1 Tbsp. hemp seeds or white sesame seeds
1 Tbsp. poppy seeds
2 Tbsp. toasted black sesame seeds
1 Tbsp. sea salt (optional)

Steps:

Spread the ginger and mandarin zest in a dehydrator and dehydrate at 135°F (57°C) for 3 to 4 hours, until the ginger becomes completely dried and snaps when bent. (You can also dehydrate them in the lowest setting of your oven.) Process the ginger and mandarin zest into a spice grinder until finely ground. You should have about 2 tsp. ginger powder and 1 tsp. mandarin peel powder. (If you have more of either, save it to spice your tea.) Sift the powders through a fine-mesh strainer to remove any fibers. Transfer both to the same small bowl and set aside.
Next, process the chiles and sansho peppercorns separately. Put the ingredient in the spice grinder and grind into a powder. Sift the powder through a fine-mesh strainer. You should have 1 Tbsp. of chile powder and ½ tsp. of sansho pepper powder. (If you have more of either, save it to spice your noodle soup.) Add both to the bowl.
Last, put the torn pieces of nori in the spice grinder and grind for 3-4 seconds, being careful not to overprocess it (you want flakes, not powder); add it to the bowl. Add the hemp seeds, poppy seeds, toasted sesame seeds, and salt (if using). Store in a glass container with a tight-fitting lid in the pantry. Use within a couple of months for best flavor.

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