Shichimi Togarashi (Japanese Spice Powder)

"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."
 
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Ready In:
10mins
Ingredients:
7
Yields:
5 tbsp
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ingredients

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directions

  • 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.

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Reviews

  1. Wonderful! You don't need to buy pricey dried tangerine peel. Buy 2 organic tangerines, enjoy the delicious fruit and then completely dry the peel on a paper towel. How long? Depends on where you live. In dry colorado, a few days. In humid climes longer
     
  2. Arigato for posting this recipe, Potsie. I like this mixture on scrambled eggs! Mmmm! cg ;)
     
  3. Oh, thank you thank you thank you for this! I used to be able to get this pretty much anywhere in the lower mainland of BC. Now that I'm back in the States I've had to either go to a specialty store or order it online. Thanks to you, I can make my own. Whee!!!
     
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RECIPE SUBMITTED BY

Peace, peeps!
 
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