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Shichimi Togarashi - The Traditional
Seasoning Better Known as Seven Spice

In the Far East, it's called shichimi togarashi. Here in the West we know it better as Japanese seven spice. This blend is used as a seasoning for many traditional recipes. And it's excellent sprinkled over various sushi, rice, soup and noodles dishes. (See the bottom of the page for other recipes)

What You'll Need: (makes about 8 tablespoons)

3 tbsp chili flakes
3 tbsp dried seaweed (nori, wakame flakes or arame are ideal)
2 tbsp Sichuan peppercorns (or regular peppercorns)
2 tbsp white sesame seeds
2 tbsp black sesame seeds
2 tbsp dried tangerine/orange peel
4 tsp ginger powder

tbsp = tablespoon
tsp = teaspoon

Directions:

• Coarsely grind the chili flakes, peppercorns, sesame seeds and dried peel

• Once ground, add to a bowl

• Stir in the ginger powder and thoroughly combine

• Finally, crumble in the dried seaweed and stir again
  
  

Store in an airtight jar out of direct sunlight and use within 2-3 months.

Japanese Shichimi Info

Shichimi

Traditionally this blend uses dried tangerine peel, which sometimes can be fairly hard to source. So I tend to use dried orange peel, which is easier to buy online or make yourself.

If you happen to be in Japan and you come across this blend you'll find regional variations. A truly authentic mix uses sansho, and if you can get hold of this, all the better. If not use sichuan pepper or regular peppercorns. I use sichuan above.

And if you are lucky, you may get to try it made with shiso leaves (perilla), a herb belonging to the mint family. 

After Making Your Shichimi Togarashi Recipe You May Like to Try...

Pumpkin Spice - Fab
Flavours For Your
Pumpkin Pies and
Other Desserts

Italian Sausage Mix
- A Herby Blend For
Your Homemade
Sausages

BBQ Rub Collection
- Perfect For Your
Outdoor Cooking

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