Culinary use of Shichimi Togarashi
The sharpness that Shichimi Togarashi has hit you quickly, yes, it explodes like fireworks but also fades just as quickly. Furthermore, the tangerine peel provides a fruity note, combined with the green seaweed, and this is a beautiful combination of fruity - fresh and spicy-salty. The ginger also tickles the tongue, and the spiciness of the pepper warms, the sesame gives everything a nutty component.
Try this really, unique spice mixture. I am sure you will be as excited as I am by this beautiful combination of flavors.
Season it with a steak, and your taste buds will dance with this unique combination.
In Japan, they use Shichimi Togarashi as a seasoning for rice, noodles (soba or udon), and soups (miso soup).
How to use the Japanese seven spice mix
You can also use this Japanese mixture with European dishes such as homemade fries or oven-baked pumpkin and sweet potatoes.
Chicken wings and tuna steaks with a spicy crust of Shichimi togarashi taste great.
Ingredients: red pepper, dried tangerine peels, black and white sesame seeds, green seaweed, Japanese mountain pepper, ginger.
Allergens: May contain traces of celery and mustard.
Fill your spices and spice mixes in airtight containers, I prefer glass, for the sake of hygiene and the environment. Jars best with screw lids. You can easily sterilize everything in boiling water. Please keep your spice jars in the dark (protected from sunlight), dry and cold (15 ° C).