Shichimi Togarashi Seasoning (Shichimi Togarashi)

Shichimi Togarashi Seasoning (Shichimi Togarashi)

Category: Culinary recipes

Kitchen: japanese

Ingredients
Dried mandarin zest	3 tsp
Dried ginger	1 tsp
Sichuan pepper	2 tsp
Dried red chili pepper	2 tsp
Sesame seeds	1 tsp
Poppy	1 tsp
Nori leaves ground	1 tsp

Cooking method

• For this seasoning, which in Japanese means "7 flavors", our family has long felt great sympathy. But so far we have only used a purchased spice, the industrial version of which looks like this:
• 
• But Dopletinmus got the idea to cook it on his own and gladly allowed me to share with you the results of his work.
• First, he dried the tangerine zest, from which the white inner layer, thin slices of ginger root and fresh red chili were cut off as much as possible.
• 
• Already at this stage, the kitchen was filled with well, very seductive aromas!
• The next essential ingredient is Sichuan pepper. Not everyone knows that it is a dried shell of the fruit of the "tooth tree". And if you heat it up in a dry frying pan with coarse salt, it is already a completely self-sufficient, very aromatic, spicy seasoning.
• -
• Well, the rest of the ingredients: sesame seeds, poppy seeds and nori (sheets of dried seaweed for sushi) are well known to everyone. All together must be pounded, but without fanaticism - the structure of the spice should not be powdery, and individual components, albeit very small, should be distinguishable.
• The seasoning has so far surpassed the purchased version in all respects that now we have forever excluded ourselves from the number of its buyers!

Class A is Sichuan pepper sold freely?

Lorik is super, only this very Sichuan pepper is where to get it and sesame seeds also need to be dried (and you need to fry them before drying).
Is the zest necessarily tangerine?

[Larissa]

Larissa, excellent dry seasoning, bookmark

Lorik is super, only this very Sichuan pepper is where to get it and sesame seeds also need to be dried (and you need to fry them before drying).
Is the zest necessarily tangerine?

That's the beauty of dried herbs and spices!
For example, every year I dry chili peppers, horseradish strips, garlic chips - then everything is at hand. Sometimes you don't even know where dried herb-ants will come in handy.
Here are drying



Larissa, I went to dry the zest of lemon-tangerine-oranges - a very necessary seasoning in the household - why don't I have it?

I buy Sichuan pepper in an Indian spice store, but now I looked on the Internet - it is also in other places. I think it's not a problem to buy it, I suspect that it should be in the Metro, you need to look. Sesame seeds do not need to be fried, ordinary, white is taken. But the zest - yes, you only need tangerine.

Thank you, I will definitely look! and dry and dry

Tell me, is this seasoning for meat dishes?
Thank you!

Lorik, oh thank you for opening new horizons, I can imagine this aroma ... and I also have a question: perhaps this seasoning is more appropriate for fish? advise as a gourmet gourmet

Friends, I assure you - this seasoning is good for everything! Perfectly goes with fish, and meat, and soups, and rice, and noodles! Try it and see for yourself!

[Larissa!]

Larissa! Thank you!
Mmm! What a cool seasoning! (y) I will definitely do it!

I have been taking Sichuan pepper in the "Season" for a couple of years for sure.

Larisa, thank you for the recipe for such a delicious seasoning. I need to buy tangerines.

Thanks for the recipe to the whole family !!!

In The Season, Nastya? Thank you, I have it next to me! And I go to Barberry.And thank you all for your attention to the recipe! I will convey my thanks to my husband, although he will read it himself.

And I go to Barberry.

It may turn out that it is more profitable to take in Barberry: in the pepper from Rosplanta there are twigs and the seeds themselves from the capsules. I don't know if it affects the taste though.
I take this one:





I apologize for the quality of the photo, I shot it on the phone.

in Barberry it is more profitable to take

Yes, I think so too - I was convinced many times that prices for many things there are lower than in other places. Although, if I had seen Sichuan pepper earlier in the Season, I would hardly have gone to Barberry for it.

Dopletik, again opening along with your recipe, well, just like that. The husband is great, but without the Sichuan pepper you get a completely different seasoning? Six flavors? And it probably already tastes differently. But definitely bookmarked.

Yes, Vic, unfortunately, Sichuan pepper is a very important ingredient, you can't do without it.

Yes, credit pepper, I always buy it too

How interesting, I really want to try, THANKS !!!

And what about the ratio of the ingredients already crushed? That is, crush nori and put 1 tsp?
And the Sichuan pepper 2 tsp also crushed (crushed)? Or as it is, and then grind in the general mixture?

[Pichenka]

Yes, Pichenka, Sichuan pepper, as it is, and you take 2 tsp, and about nori in the ingredients it says - ground, 1 tsp.

in the Metro should be

he is there!)))

It's a long way to go in the metro, the Chinese don't have it (although there are plenty of other spices). They made round eyes on me.
But when I indignantlyShe asked in surprise how the Chinese had no Sichuan pepper, quickly wrote something on a piece of paper.
Found only in one store, production of "home cooking".
Well, the tangerine crust and ginger, too, must be pre-chopped (though I'm already used to everything, so that exactly in grams)

Yes, so it can fit in a teaspoon. Well, how else would you measure with spoons a nori leaf or a mandarin peel?

Well, I think that both the peel and ginger are crushed, at least slightly. Yes?

Yes, right.