Shichimi Togarashi (Japanese Spice)

Course : Mixes
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2 teaspoons white sesame seeds
3 teaspoons sansho -- *
1 teaspoon small pieces of dried laver (Nori)
3 teaspoons flakes of dried tangerine peel
3 teaspoons chili powder -- (togarashi)
1 teaspoon black sesame seeds
1 teaspoon poppy seeds

Preparation / Directions:

* 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.

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