Shichimi togarashi is a traditional seasoning better known as Japanese seven spice and if a blend can be described as "pretty", this is the one! Easy to make, but there may be a couple of ingredients that you may find difficult to get hold of; for example, dried tangerine peel and if you can't get that use dried orange peel. Japanese sansho can be used but if you can't get that you can use sichuan pepper or just regular peppercorns instead. (See the bottom of the page for other recipes)
What You'll Need: (makes about 5-6 tablespoons)
2 tbsp Japanese or Chinese chili flakes (or any flake variety)
1 tbsp sichuan peppercorns (or black peppercorns)
1 tbsp white sesame seeds
1 tbsp black sesame seeds
4 tsp dried tangerine peel (or orange peel)
2 tsp ginger powder
2 tbsp dried seaweed: nori, wakame flakes or arame are ideal
tbsp = tablespoon
tsp = teaspoon
That's all there is to it!
Store your shichimi in an airtight jar out of direct sunlight and use within 2-3 months.
Note: You could dry toast the sesame seeds and peppercorns prior to grinding. I sometimes do and it's well worth doing. Click here for tips on how to toast ingredients. (Link opens in new window)
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If you're travelling in Japan you will find variations of shichimi togarashi which depends 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.
Of course it's easy and convenient to pop to the store and pick up a jar of commercial powder; but here's the advantages to making your own...
Hawaij Mix - The
Rasam Powder - Add a
A Collection of Mixes
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