Shichimi togarashi

Shichimi togarashi

By
From
JapanEasy
Makes
small batch makes about 125 g big batch makes about 250 g
Photographer
Laura Edwards

Shichimi, or more formally shichimi togarashi (seven-flavour chilli) is one of my all-time favourite go-to spices whenever something needs a little kick. It’s like an über-chilli powder; it’s not just spicy, but also savoury, nutty and floral-aromatic. It’s great on just about anything (try it on chocolate ice cream!), which is why it’s so common on Japanese restaurant tabletops. Shichimi and soy sauce are like the Japanese salt and pepper – a superhero duo to rescue food from blandness. By the way, there’s no standard recipe for shichimi, so feel free to experiment with both the ingredients and the quantities in this recipe (dried orange peel is an excellent addition if you can get it).

Make a small batch if you are planning to just use this as a table spice, or a big batch if you plan to use it in recipes like soups or spice rubs for meat and fish.

So not difficult

Ingredients

Quantity Ingredient

Small batch

Quantity Ingredient
4 tablespoons chilli powder, (the variety and heat level depends on your preference, but I recommend something on the mild side – I love Korean chilli powder best of all)
2 tablespoons seaweed flakes
1 tablespoon szechuan pepper, ground
2 teaspoons toasted sesame seeds
2 teaspoons ground ginger
2 teaspoons ground white pepper
2 teaspoons poppy seeds

Big batch

Quantity Ingredient
125g chilli powder
4 tablespoons seaweed flakes
2 tablespoons szechuan pepper, ground
2 tablepoons toasted sesame seeds
1 1/2 tablespoons ground ginger
1 1/2 tablespoons white pepper
1 1/2 tablespoons poppy seeds

Method

  1. Combine everything in a jar, screw the lid on, and SHAKE, SHAKE, SHAKE. Keep in the cupboard for up to 6 months, or until the aroma has faded.
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