Shichimi Togarashi

By mahto

Ingredients

• 2 tablespoons sansho (or 1 tablespoon black peppercorns)
• 1 tablespoon dried tangerine peel
• 1 tablespoon ground red chile pepper
• 2 teaspoons flaked nori
• 2 teaspoons black sesame seeds
• 2 teaspoons white poppy seeds or black cannabis seeds
• 2 teaspoons minced garlic

Preparation

Step 1

To make shichimi togarashi:
Combine 2 tablespoons sansho (or 1 tablespoon black peppercorns), 1 tablespoon dried tangerine peel, 1 tablespoon ground red chile pepper, 2 teaspoons flaked nori, 2 teaspoons black sesame seeds, 2 teaspoons white poppy seeds or black cannabis seeds, and 2 teaspoons minced garlic. Grind together to a chunky consistency. Store refrigerated in an airtight container up to 1 month.

It works well with tempuras, shabu shabu (small bits of food cooked in rich broth), noodle dishes, and yakitori (grilled dishes