Shichimi Togarashi and Nanami Togarashi

Name: Shichimi Togarashi and Nanami Togarashi
Yield: About 1/2 cup
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

Condiments Spices

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About 1/2 cup

12 Ratings

Ingredients (7)

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

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Nutritional Information

Calories59
Fat2.92g
Saturated fat0.44g
Trans fat0g
Carbs8.08g
Fiber3.1g
Sugar0.42g
Protein2.16g
Cholesterol0g
Sodium4.23mg
Nutritional Analysis per serving (2 servings) Powered by

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Togarashi, the Japanese word for “chiles,” is a group of condiments always including chiles that bring out the clean, simple flavors of Japanese food. Shichimi togarashi is also
called seven spice (shichi is “seven” in Japanese), because seven ingredients are generally used. It works well with fatty foods such as unagi (broiled eel), tempuras, shabu shabu (small bits of food cooked in rich broth), noodle dishes, and yakitori (grilled dishes). Nanami togarashi is a close cousin, with a slightly different proportion of ingredients emphasizing citrus zest.

from: Field Guide to Herbs & Spices by Aliza Green

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Field Guide to Herbs & Spices

by Aliza Green

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Instructions

To make shichimi togarashi:

1Combine 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.

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