Autre Shichimi

Here's my take on a flavor of my childhood. Shichimi togarashi topped every bowl of ramen, brightened up my mother's kinpira gobo, and made its way into unexpected dishes like deviled eggs and pasta. The proportions are pretty classic, but I use Espelette pepper instead of Japanese chilies, seasoned nori to add savoriness, and dry my mandarin peels at home for a brighter flavor.