Shichimi Togarashi and Nanami Togarashi Recipe

1. 1

   Combine 2 tablespoons sansho (or 1 tablespoon black peppercorns), 1 tablespoon dried tangerine peel, 1 tablespoon ground red chile pepper, 2 teaspoons flaked nori, 2 teaspoons black sesame seeds, 2 teaspoons white poppy seeds or black cannabis seeds, and 2 teaspoons minced garlic.

2. 2

   Grind together to a chunky consistency.

3. 3

   Store refrigerated in an airtight container up to 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.