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Shichimi Togarashi and Nanami Togarashi Recipe

From: Field Guide to Herbs & Spices , by
Shichimi Togarashi and Nanami Togarashi
Makes: About 1/2 cup

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.

INGREDIENTS
  • 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
  • 2 teaspoons minced garlic
INSTRUCTIONS
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.

This recipe, while from a trusted source, may not have been tested by the CHOW food team.

    Write a review | 12 Reviews
  • Shichimi Togarashi and Nanami Togarashi Recipe
    5

    Thank you for the recipe. I guess by the time one has to find all the ingredients it is easier to buy the ready made Shichimi Togarashi. Does the store bought spice have to be kept under refrigeration?

  • Shichimi Togarashi and Nanami Togarashi Recipe
    5

    For those of you asking about Nanami Togarashi, the number 7 in Japanese can be pronounced as either shichi or nana, depending on context and where the speaker is from. Thus, this recipe is for both, because they both sound like 7 to the Japanese ear.

  • Shichimi Togarashi and Nanami Togarashi Recipe
    5

    worth making @ home. Delicious.

  • Shichimi Togarashi and Nanami Togarashi Recipe
    4

    I understand that the sansho peppercorns are the same as those sold as Szechuan peppercorns - the ones that make your mouth numb. I think they would be easier to find under this name. Black peppercorns would give a different taste. Thanks for the recipe!

  • I wonder what would be the difference against the Togarashi you normally get from the supermarket? Could be the preservatives? it is difficult for me to find out since the ingredients are spell in japanese, by the way the recipe sounds very nice, thanks for the tip;-)

  • i don't like it that spicy either..how to adjust this to Nanami Togarashi??

    i enjoy more of a mix flavor with depth rather than super spicy that covers everything else

  • Reply to Bunnie: Use as many red pepper flakes as you prefer. It's about individual taste. My mother just happened to like spicy food so everything we ate in our house was always a lot spicier than traditional Japanese.

  • Where's the Nanami Togarashi recipe? And since your mother, Paizley, used more red pepper flakes, how much? the recipe calls for the ground red pepper and I'd probably like the flakes better as well. The recipe looks great!

  • I like to make it like my mother, Kazuko, did...she used a lot more red pepper flakes!

  • Black cannabis seeds?

  • lol
    i second madalegna.

  • I'd rather buy it.

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