How To Make Shichimi Togarashi (Japanese 7-Spice Seasoning)
3 tsps sansho powder
1 tsp nori flakes
3 tsps dried tangerine or orange peel
3 tsps ground chili pepper
1 tsp black sesame seeds
1 tsp golden sesame seeds or poppy seeds
2 tsps minced garlic
Grind the seeds with the sansho & chili powder (in a suribachi — the grooved Japanese mortar, or a small spice grinder). Stir in the nori, peel & garlic. Store in airtight container in refrigerator; will remain fresh for a month.
Notes:
You can make your own Sansho Powder by grinding Szechuan peppercorns
.You can make your own Nori Flakes by putting Nori Sheets
into a food processor & pulsing until you have flakes.Source
Gourmet Sleuth
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