Shichimi togarashi is a traditional seasoning better known as Japanese seven spice. It's really simple to make, but there may be a couple of ingredients that you may find difficult to get hold of...
...For example, the recipe says dried tangerine peel but if you can't easily get that use dried orange peel. For authenticity you would use Japanese sansho, but if you haven't got any, you can use sichuan pepper (Szechuan pepper), a decent substitute. I used sichuan.
Ingredients: (makes about 5 tablespoons)
2 tbsp chili flakes
1 tbsp sichuan peppercorns) (or black peppercorns)
1 tbsp white sesame seeds
1 tbsp black sesame seeds
1 tbsp dried tangerine peel (or orange peel)
2 tsp ground ginger
2 tbsp seaweed (nori, wakame flakes or arame)
tbsp = tablespoon
tsp = teaspoon
That's all there is to it!
Store your togarashi in an airtight jar out of direct sunlight and use within 2-3 months.
If you're travelling in Japan you will find variations of seven spice depending on the region you are visiting.
If you're feeling really adventurous...
...you could try and get hold of some yuzu peel for use in place of the tangerine peel.
Other ingredients you may find used in place of others are hemp seeds, poppy seeds and occasionally shiso leaves (perilla) which are from the mint family.
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