Shichimi togarashi

1 servings

Ingredients

Quantity Ingredient
2 teaspoons White sesame seeds
3 teaspoons Sansho (Japanese pepper)
1 teaspoon Small pieces dried laver (a seaweed called nori)
3 teaspoons Flakes of dried tangarine peel
3 teaspoons Chili powder
1 teaspoon Black sesame seeds
1 teaspoon Poppy seeds

Directions

JAPAN

(Seven-Flavor or Seven-Spice Mix) Grind the white sesame seeds and sansho coarsely. Add the laver and dried tangarine peel and grind again briefly. Stir in the remaining spices qand blend well. Stored in an airtight container, it will keep for 3-4 months. Use as a table condiment to flavor soups, noodles and grilled meats.

The Complete Book of Spices by Jill Norman ISBN 0-140-23804-2 pg 70 Submitted By DIANE LAZARUS On 02-16-95

Related recipes