Shichimi Togarashi (Japanese Spice Powder)

1. 1

   Grind the white sesame seeds and szechuan peppercorns coarsely.

2. 2

   Add the nori (seaweed) and dried tangerine peel and grind again briefly.

3. 3

   Stir in the remaining spices and blend well.

4. 4

   In an airtight container, the mixture will keep for 3-4 months.

5. 5

   Note: You can buy the hard to find tangerine peel in the spice section if your market carries the brand Spice Island. It is a bit pricey, though. It costs about $7 US dollars for a 1oz/28gram bottle but it keeps for years.

6. 6

   The Nori is in the Asian section of your supermarket. It is commonly sold in dried sheets to use for making sushi rolls.

* Per serving · 4 servings · Values may vary.

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