Shichimi togarashi, usually just known as shichimi, translates as “seven-flavors chili.” Plain ground chili is ichimi togarashi; shichimi is chili with six additions.
There are variations to the formula of seven-spice powder depending on the region.; perilla, mustard seeds, toasted and dried chili may all be used. Even if there are more than seven ingredients, the name doesn’t change. Hemp seeds are common in Japan, but you can use poppy seeds instead.
The aroma is primarily of tangerine peel with iodine notes from the nori (laver); chili is the dominant but not overwhelming flavor, and the texture is gritty. The combination can be bought mild or hot, so adjust the amount of chili to your taste when making your own. Yuzu peel may be added to seven-spice powder to give it a tart note. Use seven-spice powder as a condiment for spicing udon (wheat noodles), soups, nabemono (one-pot dishes), and yakitori (chicken pieces broiled on a skewer).
- 2 tsp white sesame seeds
- 1 tsp crushed dried tangerine peel
- 2 tsp nori flakes (aonori)
- 2 tsp dried red pepper flakes
- 1 tbsp sansho
- 1 tsp black sesame seeds
- 1 tsp hemp or poppy seeds
Grind the white sesame seeds and tangerine peel coarsely. Add the nori and red pepper flakes and grind once more. Mix in the remaining ingredients and store in an airtight container or in a plastic bag in the freezer.
Reviewed byZorn Matrew on February 01.