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