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More so than ever before in history, the world is becoming a global food community. People have access to more cuisines and the ingredients to make them. Japanese cuisine in particular is one that has found global appeal with sushi being a worldwide craze that has turned into a staple part of people’s diets. But there’s more to Japanese food than just sushi and there are elements of flavour so unique to their culture, such as Shichimi Togarashi.
Shichimi Togarashi has its roots in Japan and has been a staple spice blend in Japanese cuisine for centuries. The word "shichimi" translates to "seven flavours" in Japanese, and "togarashi" means "chilli pepper". The spice blend originated in the Edo period (1603-1868) and was first sold by herbal medicine shops as a medicinal supplement. However, it quickly gained popularity as a condiment for food, and its use spread across Japan.
The original recipe for Shichimi Togarashi included six spices, but it was later updated to include seven spices to create a more well-rounded flavour profile. The seven spices in the blend are typically a combination of chilli pepper, orange peel, black sesame seeds, white sesame seeds, hemp seeds, ginger, and nori seaweed.
Shichimi Togarashi is a versatile spice blend that can be used in a variety of dishes to add heat and flavour. It is commonly used as a condiment for rice dishes, soups, and noodles. It can also be used to season grilled meats and vegetables, as well as to add flavour to marinades and sauces.
It’s a unique and flavorful spice blend that has been a staple of Japanese cuisine for centuries. Its combination of seven spices creates a well-rounded flavour profile that can be used in a variety of dishes. Making your own Shichimi Togarashi at home is easy and allows you to adjust the spice levels to your liking. Give it a try and see how this spice blend can elevate your cooking to new heights!
Here is a simple recipe for making the spice blend at home:
Ingredients:
- 1 tablespoon dried chilli flakes
- 1 tablespoon dried orange peel
- 1 tablespoon black sesame seeds
- 1 tablespoon white sesame seeds
- 1 tablespoon hemp seeds
- 1 tablespoon ground ginger
- 1 tablespoon nori seaweed flakes
Method:
- Toast the sesame seeds in a dry pan until lightly browned and fragrant. Set aside.
- Toast the hemp seeds in a dry pan until lightly browned and fragrant. Set aside.
- Grind the dried orange peel into small pieces using a spice grinder or mortar and pestle.
- Combine all the ingredients in a bowl and mix well.
- Store the Shichimi Togarashi in an airtight container in a cool, dry place.
