Shichimi Togarashi!

Shichimi Togarashi

Makes about 1/4 cup.

Bold, salty, hot and tangy, this spice blend is just right sprinkled over soba noodles, hard-boiled or poached eggs, and rice. Use it as a finishing spice on grilled fish and roasted tofu.

1/4 c. sesame seeds

1 tbsp. poppy seed

2 tbsp. red chile flakes, or to taste

1 tbsp. dried orange peel

1 tsp. peppercorns (Sichuan preferred)

1 tsp. ground ginger

1/2 sheet toasted nori

Directions

In a dry skillet set over medium heat, toast the sesame seeds and poppy seeds until fragrant about 1 to 2 minutes. Set aside.

Place the toasted sesame and poppy seeds, chile flakes, dried orange peel, peppercorns, ginger and nori into a coffee or spice grinder and pulse until coarsely ground (not powdered). Transfer to an airtight container and store in a cool, dark place for up to 9 months.