How to Make Shichimi Togarashi: The Japanese Seven Spice Blend You Need in Your Life

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Shichimi Togarashi, often simply called “seven spice” in Japan, is a vibrant blend of chili peppers and spices that adds a delightful kick to countless dishes. Unlike the fiery heat of some chili powders, Shichimi Togarashi offers a more nuanced experience with layers of flavor – a touch of citrus from orange peel, the earthiness of sesame seeds, the surprising bite of ginger, and the subtle warmth of Japanese peppercorns.

Intrigued? Good! Making your own Shichimi Togarashi at home is easier than you might think, and the reward is a flavor explosion that store-bought blends simply can’t match. Let’s gather our ingredients and unlock the secrets of this Japanese staple.

Unlocking the Magic of Shichimi Togarashi: A Step-by-Step Guide

Ingredients: What You’ll Need for a Flavorful Journey

Essential Firepower (Choose Your Heat Level):

  • Dried Chili Peppers: 2-3 large red chili peppers (for a milder heat), or use Thai bird’s eye chilies for a fiery kick. Remove the seeds for less heat.
  • Japanese Chili Powder: 2 tablespoons (adjust to your spice preference). This adds a consistent base heat.

The Supporting Cast (Building Complexity and Depth):

  • Orange Peel: 1 tablespoon, dried and finely grated (look for organic oranges to avoid any unwanted residues).
  • White Sesame Seeds: 1 tablespoon, lightly toasted in a dry pan until fragrant.
  • Black Sesame Seeds: 1 teaspoon, for a subtle nutty flavor and visual appeal.
  • Ground Ginger: 1 teaspoon.
  • Sichuan Peppercorns (optional but recommended): 1 teaspoon, for a unique tingling sensation.
  • Nori Seaweed: 1 sheet, toasted and crumbled (about 1 teaspoon).

Tools of the Trade: Simple Equipment for Spice Blending

  • Spice Grinder or Mortar and Pestle: Essential for achieving the perfect grind.
  • Small Bowls: For toasting and mixing ingredients.
  • Airtight Container: To store your freshly made Shichimi Togarashi and keep it potent.

Crafting Your Masterpiece: Let’s Get Blending!

  1. Prep Your Chili Peppers: If using whole dried chilies, remove the stems and seeds (unless you crave the extra heat). Break them into smaller pieces for easier grinding.
  2. Toasting for Fragrance: In a dry pan over medium heat, lightly toast the sesame seeds until fragrant, about 2-3 minutes. Be careful not to burn them. Set aside to cool. If using nori seaweed, toast it until crisp, about 30 seconds to 1 minute, then crumble it.
  3. Grinding Time: If using a spice grinder, pulse the dried chili peppers (if using) until they reach a coarse powder. Add the Japanese chili powder and remaining spices. Pulse again to combine.
    • Mortar and Pestle Method: Grind the dried chilies (if using) into a coarse powder. Add the remaining ingredients and grind until you achieve a well-combined blend.
  4. Sensory Check: Inhale the intoxicating aroma of your creation! If you prefer a finer grind, pulse or grind for a few seconds longer.

Tips from a Seasoned Spice Master:

  • Finding Ingredients: Asian grocery stores are treasure troves for authentic Japanese ingredients.
  • Customize Your Blend: Adjust the ingredients to suit your taste! Prefer less citrus? Use less orange peel. Crave more heat? Add another chili or two.
  • Freshness is Key: Store your Shichimi Togarashi in an airtight container in a cool, dark place for up to 3 months for the most vibrant flavor.

Article by Family Cuisine

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