Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons red chili flakes ((note: shichimi togarashi is HOT, use less red chili according to your heat preference))
  • 1 tablespoon dried orange peel ((use less, about 1 teaspoon, if making nanami togarashi))
  • 2 teaspoons white sesame seeds
  • 2 teaspoons black sesame seeds
  • 1 teaspoon sanshō or sichuan peppercorns
  • 1 teaspoon ginger powder
  • 1/2 teaspoon poppy seeds
  • 1/2 sheet quality toasted nori (, crumbled)

Instruction

  • In a dry skillet, lightly toast the white and black sesame seeds, sichuan peppercorns and poppy seeds until fragrant, being careful not to burn them.  Transfer to a bowl and let them cool completely.  
  • Place all of the ingredients along with the nori in a spice/coffee grinder and pulse until coarsely ground (be sure it's coarse and not a fine powder).
  • Store in an airtight jar.  For optimal flavor use within a few weeks.