Here's my take on Japanese seven spice. 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.

Autre Shichimi

Christian Leue

Servings/Yield

Makes about 1/3 cup or 42 grams

Category

Blend

Autre Shichimi

Ingredients

  • 2 Tablespoons/18 grams espelette pepper

  • 2 teaspoons/3 grams dried mandarin peel, ground

  • 4 teaspoons/9 grams sesame seed

  • 4 teaspoons/10 grams black sesame seed

  • 1 Tablespoon/1.5 grams ajitsuke nori, ground (the best are produced in Japan)

  • 1/2 teaspoon/1 gram ground ginger

  • 1/2 teaspoon/0.3 grams sansho, ground

Directions

  1. Weigh (preferable) or measure out the spices individually. The nori is easiest to grind if you cut it into small pieces first with scissors. Sansho is best ground in a stone mortar but a spice grinder will also work, just sieve out any large pieces.

  2. Toast the sesame in a skillet over medium heat. Stir constantly and stop when the seeds smell fragrant. Remove to a cool bowl.

  3. Mix all ingredients thoroughly and store in an airtight container in a cool and dark place.

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