Shichimi Togarashi (japanese Spice)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Japanese | Mixes and s, Oriental / | 1 | Servings |
INGREDIENTS
| 2 | t | White sesame seeds |
| 3 | t | Sansho, * |
| 1 | t | Small pieces of dried laver |
| a seaweed called nori | ||
| in | ||
| japan | ||
| 3 | t | Flakes of dried tangerine |
| peel | ||
| 3 | t | Chili powder, togarashi |
| 1 | t | Black sesame seeds |
| 1 | t | Poppy seeds |
INSTRUCTIONS
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. Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #631 by "Mary Spyridakis" <MSpork@msn.com> on Jun 2, 97
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Nutrition (calculated from recipe ingredients)
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Calories: 964
Calories From Fat: 31
Total Fat: 3.7g
Cholesterol: 0mg
Sodium: 15.3mg
Potassium: 2214.3mg
Carbohydrates: 253.1g
Fiber: 49.7g
Sugar: 170.1g
Protein: 8.5g