Best Shichimi Togarashi Japanese Spice Powder Recipes

Shichimi Togarashi (Japanese Spice Powder) image

Provided by Pot Scrubber

Categories Asian

Time 10m

Yield 5 tbsp

Number Of Ingredients 7

2 teaspoons white sesame seeds (toasted)
3 teaspoons szechuan peppercorns
1 teaspoon dried nori (seaweed)
3 teaspoons dried tangerine peel
3 teaspoons chili powder (togarashi)
1 teaspoon black sesame seed (toasted)
1 teaspoon poppy seed (toasted)

Steps:

Grind the white sesame seeds and szechuan peppercorns coarsely.
Add the nori (seaweed) and dried tangerine peel and grind again briefly.
Stir in the remaining spices and blend well.
In an airtight container, the mixture will keep for 3-4 months.
Note: You can buy the hard to find tangerine peel in the spice section if your market carries the brand Spice Island. It is a bit pricey, though. It costs about $7 US dollars for a 1oz/28gram bottle but it keeps for years.
The Nori is in the Asian section of your supermarket. It is commonly sold in dried sheets to use for making sushi rolls.

Nutrition Facts : Calories 17.8, Fat 1.4, SaturatedFat 0.2, Sodium 26.9, Carbohydrate 1.4, Fiber 0.9, Sugar 0.1, Protein 0.6

Shichimi Togarashi image

Provided by Sonoko Sakai

Yield Makes ⅓ cup

Number Of Ingredients 9

One 1" piece (57 g) ginger, peeled and sliced ⅛" thick
2 tsp. mandarin zest (or lemon or orange zest)
12 dried red chiles (Thai, Korean, Italian, or Mexican), seeded
1 tsp. sansho peppercorns (or Sichuan peppercorns for a spicier version)
½ sheet nori, torn into small pieces
1 Tbsp. hemp seeds or white sesame seeds
1 Tbsp. poppy seeds
2 Tbsp. toasted black sesame seeds
1 Tbsp. sea salt (optional)

Steps:

Spread the ginger and mandarin zest in a dehydrator and dehydrate at 135°F (57°C) for 3 to 4 hours, until the ginger becomes completely dried and snaps when bent. (You can also dehydrate them in the lowest setting of your oven.) Process the ginger and mandarin zest into a spice grinder until finely ground. You should have about 2 tsp. ginger powder and 1 tsp. mandarin peel powder. (If you have more of either, save it to spice your tea.) Sift the powders through a fine-mesh strainer to remove any fibers. Transfer both to the same small bowl and set aside.
Next, process the chiles and sansho peppercorns separately. Put the ingredient in the spice grinder and grind into a powder. Sift the powder through a fine-mesh strainer. You should have 1 Tbsp. of chile powder and ½ tsp. of sansho pepper powder. (If you have more of either, save it to spice your noodle soup.) Add both to the bowl.
Last, put the torn pieces of nori in the spice grinder and grind for 3-4 seconds, being careful not to overprocess it (you want flakes, not powder); add it to the bowl. Add the hemp seeds, poppy seeds, toasted sesame seeds, and salt (if using). Store in a glass container with a tight-fitting lid in the pantry. Use within a couple of months for best flavor.