*  Exported from  MasterCook  *

                   Shichimi Togarashi (Japanese Spice)

Recipe By     : Jill Norman * Web File 4/97
Serving Size  : 0    Preparation Time :0:00
Categories    : Mixes and Spices                 Japanese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      ts            White sesame seeds
   3      ts            Sansho *
   1      ts            Small pieces of dried laver
                        - (a seaweed, called nori in
                        - Japan)
   3      ts            Flakes of dried tangerine peel
   3      ts            Chili powder (togarashi)
   1      ts            Black sesame seeds
   1      ts            Poppy seeds

* 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 to 4 months.

Source: The Complete Book of Spices by Jill Norman, 1991
   Viking Studio Books, ISBN 0-670-83437-8


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