Facebook Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Togarashi ichimi | wefacecook.com Togarashi ichimi | wefacecook.com
Recipe

TOGARASHI ICHIMI

Serves: 10
If they like it, it serves 10 otherwise  - thinking face emoji
Preparation time: 10 minutes Totaltime: 10 minutes

Recipe makes about 1/2 cup Technically togarashi is a small, hot red Japanese chili available both fresh and dried, but its most popular use is as part of a traditional spice mix that commonly comprises seaweed, orange zest, ginger, sesame seeds, and chile powder. Though “spice mix” may call to mind Chinese five-spice or curry powder, togarashi, sometimes called ichimi, is often used as a finishing spice.

Ingredients

  • 2 tablespoons ground red pepper, such as ichimi togarashi or cayenne pepper
  • 1 tablespoon granulated dried orange peel
  • 1 tablespoon white sesame seeds and/or black sesame seeds
  • 1 teaspoon hemp seeds and/or poppyseeds
  • 1 teaspoon ground sansho peppercorns or Sichuan peppercorns
  • 1 teaspoon nori flakes (cut from about ½ sheet nori, or sold as anori)
  • ¼ teaspoon ground ginger

Preparation

  • Place all ingredients in a medium bowl, and whisk to combine.

    Transfer the blend to an airtight container, and keep it in a cool, dry place.

    Sprinkle a small amount on grilled meats, noodle soups, and more.
    main ingredients: type of recipe: cuisine: Japan specific recipes:
Login to Save to Recipe Box
Add Recipe Note
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note