Shichimi togarashi

A Japanese dry seasoning blend of ground chilli, Sichuan pepper, mandarin peel, sesame and nori, aromatic and moderately hot, on noodles, rice, gyoza and tempura.

Shichimi togarashi ('seven spice') is a Japanese dry seasoning blend of ground red chilli, Sichuan pepper (sansho), dried mandarin peel, black and white sesame, nori seaweed, poppy and hemp seeds, bright orange-red, aromatic, moderately hot, with citrus-nutty notes. It is sprinkled over udon and ramen noodles, gyoza, rice, donburi, tempura, soups, yakitori, vegetables and used as a table condiment.

Recipes with this ingredient

Tabbouleh with watermelonEuropean cuisine | Salads

Recipe from the restaurant Eva.

Squid with tomato salsaAuthor's cuisine | Main courses

Recipe from Japanese grill bar "Hachiko".

Squid with ponzu sauceAuthor's cuisine | Main courses

Recipe from Medusa Asian Kitchen Bar chef Dmitry Smirnov.

Sweet potato with avocado cream and wild riceAmerican cuisine | Main courses

Sweet potato is one of Australian chef Glen Ballis's favorite foods. He comes up with something on this theme for each of his restaurants, but never repeats himself. The version from Avocado Queen is a model of minimalism : a pillow of wild rice grains in a delicate creamy sauce at the bottom, a piece of baked sweet potato on top, and mashed avocado pulp with greens on top, which contrasts with all the other layers in texture. It's surprisingly simple, but beautiful and juicy, pure flavors and clean colors.

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Bluefin Tuna PokeHawaiian cuisine | Main courses

Recipe provided by Cutfish restaurant chef Glen Ballis.