SHICHIMI TOGARASHI SPICE RECIPE | MCCORMICK
Provided by: McCormick
Prep time: 5 minutes
|1/2 sheet nori (dried seaweed)|
|1 tbsp McCormick Gourmet™ Orange Peel, Valencia|
|4 tsps McCormick® Red Pepper, Ground|
|2 tsps McCormick® Sesame Seed|
|1 tsp McCormick® Ginger, Ground|
|1 tsp McCormick® Poppy Seed|
|1/4 tsp McCormick® White Pepper, Ground|
- Process nori in mini food processor until fine flakes form. Mix nori and remaining spices until well blended.
- Store in tightly covered jar in cool, dry place.
Calories 4 Calories
How do you make shichimi togarashi?
The make Shichimi Togarashi, combine 2 tablespoons red chili flakes, 1 tablespoon dried orange peel, 2 teaspoons white sesame seeds, 2 teaspoons black sesame seeds, 1 teaspoon sanshō or sichuan peppercorns, 1/2 teaspoon poppy seeds, 1/2 sheet of nori seaweed.
What is togarashi made from?
Togarashi, or “Shichimi Togarashi”, is a popular Japanese spice blend made from seven different spices. It is used in Japan much like Americans use salt and pepper. In Japanese, the genus Capsicum is known as Togarashi.
What is Shichi togarashi?
Shichi is Japanese for “seven” and togarashi means “peppers,” hence the name “seven spice” referring to the number of spices (plus nori) typically used in this blend.
What is Nanami togarashi?
Shichimi or ichimi togarashi is common in island homes and casual Japanese restaurants. Nanami togarashi is a close cousin, with a slightly different formulation featuring citrus peel. The mixtures are sprinkled over noodles, yakitori (grilled dishes) and nabe (one-pot meals) and used in soups and stews.