Shichimi Togarashi Seasoning

Japanese Seven Spice Seasoning

Shichimi togarashi is a Japanese spice blend consisting of spices, chilli, seaweed and seeds. It adds a fantastic spicy umami flavour to dishes. Sprinkle over noodles, rice and soup. It can also be used to coat the sides of sushi rolls. This recipe makes about 50g of spice mix – enough for multiple meals.

Organic Black Peppercorns 100g (Sussex Wholefoods)

2 Tbsp Black Peppercorns

Organic Chipotle Chilli Powder 100g (Sussex Wholefoods)

1 Tbsp of Chilli Powder.

Fine Orange Peel 50g - Hampshire Foods

1 Tbsp of Fine Cut Orange Peel.

Clearspring Green Nori Seaweed Flakes/Sprinkle 20g

2 heaped tsp of Nori Flakes.

Black Sesame Seeds, Organic 500g (Sussex Wholefoods)

2 tsp of Black Sesame Seeds.

Organic Blue Poppy Seeds 500g (Sussex Wholefoods)

1 tsp of White Poppy Seeds.

Organic Garlic Powder 250g (Sussex Wholefoods)

2 tsp of Garlic Powder.

Method

1. Roughly grind the black peppercorns in a coffee grinder or with a pestle and mortar.
2. In a clean dry mixing bowl combine the freshly ground peppercorns, Nori seaweed flakes and fine orange peel with the rest of the spices. Mix until well blended.
3. Transfer to a clean, dry container with an airtight lid. If you are making a larger batch or if you will be storing the Shichimi Togarashi Mix for longer than a few weeks, we recommend sterilising an airtight jam jar prior to transferring the powder.
4. Secure the lid and label. Keep in a cool, dry and dark place.
5. To get the best flavour from your spice blend it is best to prepare small batches and use within 3 months.