10602 About 1/2 cup Mon Aug 14 16:17:00 -0700 2006 Tue Apr 17 10:06:09 -0700 2007 Licensed http://www.chow.com/recipes/10602 Tue, 17 Apr 2007 17:06:09 GMT Chile-infused condiments bring out the flavors in Japanese food Chile-infused condiments bring out the flavors in Japanese food. Togarashi, the Japanese word for “chiles,” is a group of condiments always including chiles that bring out the clean, simple flavors of Japanese food. Shichimi togarashi is also called seven spice (shichi is “seven” in Japanese), because seven ingredients are generally used. It works well with fatty foods such as unagi (broiled eel), tempuras, shabu shabu (small bits of food cooked in rich broth), noodle dishes, and yakitori (grilled dishes). Nanami togarashi is a close cousin, with a slightly different proportion of ingredients emphasizing citrus zest.

]]> To make shichimi togarashi:

1. Combine 2 tablespoons sansho (or 1 tablespoon black peppercorns), 1 tablespoon dried tangerine peel, 1 tablespoon ground red chile pepper, 2 teaspoons flaked nori, 2 teaspoons black sesame seeds, 2 teaspoons white poppy seeds or black cannabis seeds, and 2 teaspoons minced garlic. Grind together to a chunky consistency. Store refrigerated in an airtight container up to 1 month.

]]> http://www.chow.com/assets/2007/01/nanami_togarishi.jpg Aliza Green 67 Condiment/Sauce 305 2 tablespoons sansho (or 1 tablespoon black peppercorns)

]]> 1 tablespoon dried tangerine peel

]]> 58 1 tablespoon ground red chile pepper

]]> 2 teaspoons flaked nori

]]> 300 2 teaspoons black sesame seeds

]]> 303 2 teaspoons white poppy seeds or black cannabis seeds

]]> 74 2 teaspoons minced garlic

]]> 578 spice 390 spicy 834 hot 907 chiles 636 japanese 745 ethnic 908 unagi 909 eel 910 tempura 393 exotic 460 condiment