Shichimi Togarashi (Japanese Spice)

Recipe Ingredients

2 teaspoons	10ml	White sesame seeds
3 teaspoons	15ml	Sansho - *
1 teaspoon	5ml	Small pieces of dried laver
		(a seaweed - called nori in Japan)
3 teaspoons	15ml	Flakes of dried tangerine peel
3 teaspoons	15ml	Chili powder - (togarashi)
1 teaspoon	5ml	Black sesame seeds
1 teaspoon	5ml	Poppy seeds

Recipe Instructions

* sansho Zanthoxylum piperitum, close relative of Sichuan pepper This popular Japanese spice mixture translates as seven-flavor or seven-spice mix. 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 laver: the taste is somewhat dominated by the chili, but not overwhelmingly; and the texture is gritty. Sometimes rape seeds are substituted for the poppy seeds.

Grind the white sesame seeds and sansho coarsely. Add the laver 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.

Source:
Jill Norman "The Complete Book of Spices"

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