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Shichimi Togarashi
(Japanese Seven-spice Powder)

Origin: Japan      Period: Traditional

Ingredients

This is an essential component of many Japanese recipes (where Togarashi is the Japanese word for 'chillies'). The dried citrus peel in this recipe make it an excellent accompaniment to fatty meats and fish.

2 tbsp Sichuan pepper (Sanshō), ground
1 tbsp dried tangerine peel
1 tbsp chilli powder
2 tsp nori sheet, flaked
2 tsp black sesame seeds
2 tsp poppy seeds
2 tsp garlic, minced

Method:

If you cannot get ready-made dried tangerie peel, it's easy enough to make your own. Pare the peel of a tangerine, cut into strips about 5mm in width then cut into fine shreds. Spread over a lightly-greased baking tray then place in an oven pre-heated to 70°C and allow to dry out over night. The following morning, allow to cool then crush in a mortar and store in an air-tight jar.

To make the shichimi togarashi, simply combine all the ingredients together and transfer to an air-tight container. It will keep in the refrigerator for up to 1 month.