Recipe#25057

Title: Shichimi Togarashi(Japanese Spice)

From: "Mary Spyridakis" 
Date: Mon, 2 Jun 97 02:02:57 UT 
Source: Jill Norman "The Complete Book of Spices"   Viking Studio
Books, 1991  
   ISBN 0-670-83437-8
The book is lavishly illustrated with full color photographs of the herbs and 
spices- whole, mixed, ground.

2      tsp           white sesame seeds
   3      tsp           sansho, *
   1      tsp           small pieces of dried laver
                        (a seaweed, called nori in japan)
   3      tsp           flakes of dried tangerine peel
   3      tsp           chili powder (togarashi)
   1      tsp           black sesame seeds
   1      tsp           poppy seeds
* sansho Zanthoxylum piperitum, close relative of Sichuan pepper
This popular Japanese spice mixture translates as seven-flavor or 
seven-spice 
mix. It is used in the kitchen and as a table condiment to  flavor soups, 
noodles and grilled meats. Proportions can be varied.  The aroma is of the 
dried tangerine peel, with a hint of iodine from  the laver: the taste is 
somewhat dominated by the chili, but not  overwhelmingly; and the texture is 
gritty. Sometimes rape seeds are  substituted for the poppy seeds. 
Grind the white sesame seeds and sansho coarsely. Add the laver  and dried 
tangerine peel and grind again briefly. Stir in the  remaining spices and 
blend well. In an airtight container, the  mixture will keep for 3-4 months.