Jul 22, 2014

Shichimi Togarashi

Shichimi Togarashi

Shichimi Togarashi—also known as Japanese Seven Spice—is one of my personal favourites. It’s a seasoning with flavours that really pack a punch, and is absolutely divine on most things grilled. Must-have blend during BBQ season.

Spicy, actually way more spicy than you’d expect a Japanese seasoning to be, but in a really good way; a citrussy way. Citrus is always good in my world.

Few weeks ago someone (you know who you are) posted a recipe that had a sprinkling of this wonderful blend in it. However, they used a Dutch commercial version and it made me chuckle a bit because I knew that— tasty as this brand may be—without the nori, tangerine peel and a heck of a lot more spiciness, it definitely was no Shichimi Togarashi. It didn’t even come close.

So just for the heck of it, here’s me sharing my version.

 

Ingredients:

3 tsp dried tangerine peel
1 tsp dried ginger
2 tsp Sichuan peppercorns
2 tsp dried red chili flakes
1 tsp white sesame seeds
1 tsp poppy seeds
1 tsp dried nori flakes (heaping)

 

Directions: 

 
Even though this spice blend is supposed to have some crunch to it, technically you can use powdered ingredients for this as well. 
 

I always dry my own ingredients, in this case that’s the tangerine and ginger. Try to remove as much pith from the peel as possible.
Shichimi Togarashi

 
This spice blend is supposed to be slightly bitter, but leaving the white pith will make it way too bitter, so scrape away as much as you can!
 

I gave the ginger and tangerine peel a medium-fine grind.
Shichimi Togarashi

Poppy seeds are known as maan (moon) seeds in the Netherlands. If you cannot buy them, you can also replace them with black sesame seeds.
Shichimi Togarashi

Sichuan peppercorns. Make sure to remove the little branches you’re bound to find in there and give them a medium-fine grind as well.
Shichimi Togarashi

Combine the tangerine flakes with the sesame seeds, poppy seeds, ginger, red chili flakes and Sichuan pepper.
Shichimi Togarashi

Grind a toasted nori sheet and add a heaping tsp to the mix.
Shichimi Togarashi

Beautiful colours. Spice mixes make me happy.
Shichimi Togarashi

Mix it all up and use it in a table grinder.
Shichimi Togarashi

I prefer to give it a few extra spins in my spice grinder but I make sure to keep plenty of structure. You can also powder it, if you like.
Shichimi Togarashi

This will add a phenomenal flavour and lots of zing to whatever you use it on.
Shichimi Togarashi

Shichimi Togarashi
Ingredients
    3 tsp dried tangerine peel
    1 tsp dried ginger
    2 tsp Sichuan peppercorns
    2 tsp dried red chili flakes
    1 tsp white sesame seeds
    1 tsp poppy seeds
    1 tsp dried nori flakes (heaping)

Directions
    Even though this spice blend is supposed to have some crunch to it, technically you can use powdered ingredients for this as well. I always dry my own ingredients, in this case that’s the tangerine and ginger. Try to remove as much pith from the peel as possible. This spice blend is supposed to be slightly bitter, but leaving the white pith will make it way too bitter.

    Give the ginger and tangerine a medium-fine grind. Make sure to remove the little branches from the Sichuan pepper corns and give them a medium-fine grind as well. Combine the tangerine flakes with the sesame seeds, poppy seeds, ginger, red chili flakes and Sichuan pepper.

    Grind a toasted nori sheet and add a heaping tsp to the mix. Mix it all up and use it in a spicetable grinder. I prefer to give it a few spins extra in my spice grinder but I make sure to keep plenty of structure. You can also powder it, if you like.

Meal type: Spice mix, Seasoning
Servings: 1
Copyright: © kayotickitchen.com
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