*  Exported from  MasterCook  *
 
                    Shichimi Togarashi (Japanese Spice)
 
 Recipe By     : Jill Norman * Web File 4/97
 Serving Size  : 0    Preparation Time :0:00
 Categories    : Mixes and Spices                 Oriental / Far East
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
 
 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.
 
 
 
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