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Shichimi Togarashi
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  • Difficulty: Very Easy
  • Total Time: 5 Min
  • When to Prep: While You Work
  • Yields: 10-12 Servings
  • Storage: Ambiant Storage
Shichimi Togarashi

A Japanese condiment, containing seven ingredients (“shichi” means “seven” and “mi” means “taste”; and “togarashi” is a Japanese dried red chili) brings a distinct flavor profile and herbal benefit to the colorful blend.

Traditionally a blend topping anything from udon and miso soup, the US culture has taken it in as a recipe additive, bringing a new flavor profile, fused with Western cuisines. Today, it is commonly sprinkled over, besides udon noodles; vegetables, steamed rice, eggs, added to grilled meats, chicken (yakitori) fish and marinades, used in rubs, soups, tempuras and salad dressings.

What you need

  • 1/2 sheet nori, (dried seaweed)
  • 1 tablespoon       McCormick Gourmet™ Orange Peel, Valencia
  • 4 teaspoons        McCormick® Red Pepper, Ground
  • 2 teaspoons        McCormick® Sesame Seed
  • 1 teaspoon          McCormick® Ginger, Ground
  • 1 teaspoon          McCormick® Poppy Seed
  • 1/4 teaspoon       McCormick® White Pepper, Ground

 Recipe borrowed from McCormick Spice, so give them their due here.

 

 

Instructions

Process nori in mini food processor until fine flakes form. Mix nori and remaining spices until well blended.

Store in tightly covered jar in cool, dry place.

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