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.
