Shichimi Togarashi (japanese Spice Powder)

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 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)

Recipe

• 1 grind the white sesame seeds and szechuan peppercorns coarsely.
• 2 add the nori (seaweed) and dried tangerine peel and grind again briefly.
• 3 stir in the remaining spices and blend well.
• 4 in an airtight container, the mixture will keep for 3-4 months.
• 5 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.
• 6 the nori is in the asian section of your supermarket. it is commonly sold in dried sheets to use for making sushi rolls.