| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Japanese | Spice, Japanese | 1 | Servings |
INGREDIENTS
| 4 | ts | White sesame seeds |
| 2 | tb | Sansho |
| 2 | ts | Small pieces of dried laver* |
| 2 | tb | Flakes of dried tangerine peel |
| 2 | tb | Chili powder |
| 2 | ts | Black sesame seds |
| 2 | ts | Rape seeds |
INSTRUCTIONS
The following spice mixtures are just samples of how to make each mixture. There are many many varieties of each mixture and the below recipes can be modified to fit individual tastes. Most will keep for 3 or 4 months. Grind white sesame seeds and sansho coarsly. Add laver and dried tangerine peel and grind again. Stir in remaining spices and blend well. Variation: use poppy seeds for rape seeds *laver is seaweed called nori in Japan Posted to TNT - Prodigy's Recipe Exchange Newsletter by [email protected] (Caroline R McBride) on Jul 17, 1997
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