Shichimi Togarashi(Japanese Spice)

* Exported from MasterCook *

Shichimi Togarashi (Japanese Spice)

Recipe By : Jill Norman * Web File 4/97
Serving Size : 0 Preparation Time :0:00
Categories : Mixes and Spices Oriental / Far East

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tsp white sesame seeds
3 tsp sansho, *
1 tsp small pieces of dried laver
(a seaweed, called nori in japan)
3 tsp flakes of dried tangerine peel
3 tsp chili powder (togarashi)
1 tsp black sesame seeds
1 tsp poppy seeds

* sansho Zanthoxylum piperitum, close relative of Sichuan pepper
This popular Japanese spice mixture translates as seven-flavor or seven-spice
mix. It is used in the kitchen and as a table condiment to flavor soups,
noodles and grilled meats. Proportions can be varied. The aroma is of the
dried tangerine peel, with a hint of iodine from the laver: the taste is
somewhat dominated by the chili, but not overwhelmingly; and the texture is
gritty. Sometimes rape seeds are substituted for the poppy seeds.

Grind the white sesame seeds and sansho coarsely. Add the laver 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.

Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991
ISBN 0-670-83437-8
The book is lavishly illustrated with full color photographs of the herbs and
spices- whole, mixed, ground.



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