Shichimi Togarashi means “seven flavor chilie peppers” and is an
umami rich topping The mixe includes seven spices to create a distinctive Japanese flavor: Togarashi is a dried red chilie, ansho a lemony Sichuan peppercorn, dried citrus (orange, yuzu, or tangerine), Nori is a dried seawood, sesame seeds, hemp seeds, and garlic. I have seen that some blends add in dried ginger or poppy seeds which is not my personal preference.
Premixed Nutrition 1t = 0c, 0k, 0p, 0f and 180mg sodium
What to put this seasoning on: Grilled meats, seafood, soba noodles, udon, tempuras or sprinkled on top of rice or noodle dishes. Works on vegetables and eggs as well.
Caution: Check the ingredients list to make sure there are no additives or preservatives and I would only use organic components. Better is to make your own when you need it, and in small qualtities.
Shichimi Togarashi
2t toasted sesame seeds
3t szechuan peppercorns
1t dried, toasted and crumbled nori
3t citrus peel (tangerine, or yuzu, or orange)
3t dried red chili powder
1t hemp hearts
1t granulated garlic
Grind the sesame seeds, peppercorns, and nori until well mixed. Then add the rest and grind. This should not be a powder, grind to a rough consistency.
You can play with the intensity of any individual ingredient by adding more. In Japan everyone seems to have their favorite blend.
Storage: Tightly sealed glass jar for ~2 weeks after grinding spices.
