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.
2 tablespoons sansho (or black pepper mixed with cardamon seeds, 1tbs pepper and 1 tbs cardamon)
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 if you can’t buy white)
2 teaspoons minced garlic
- Combine all ingredients. Grind together to a chunky consistency. Store refrigerated in an airtight container up to 1 month.
Shichimi Togarashi is part of action “Domowy Wyrób” by Justyna from Kuchenne Fascynacje.