Togarashi

Anyone who knows me can tell you that I love spices and that I love to make spice mixes. I also like to learn about spice mixes, as this blog shows. I have made spice mixes based on historical recipes, such as Kitchen Pepper. I have also made spice mixes from around the world including, by way of example, Hawayil from Yemen, Suya from Ghana, and Nine Spice Mix from Palestine. 

This post offers me a chance to make a spice mix from Japan. The mix is known as Togarashi or Shichimi Togarashi. 

The story begins during Japan's Edo Period, around 1625 C.E. which happens to be around the time that chile peppers were introduced in Japan. The place was the Yagenbori Herb Shop. The shop was located in the Higashi-Nihonbashi district of Tokyo. It is at this shop where the first mixture was made. At the time, it was referred to as yagenbori, after the shop. It was used principally for medicinal purposes. Over time, however, the mix made its way into the kitchen for culinary uses. 

Togarashi is typically prepared from seven ingredients (and, hence, why it is also referred to as Shichimi Togarashi, as Shichimi is "seven" and "Togarashi" is "peppers" in Japanese). The seven ingredients may vary slightly by region, but it typically includes red pepper, poppy seeds, sesame seeds, hemp seeds, nori (or anori), sancho (a Japanese pepper) and orange peel.  Notwithstanding the variations, there is one thing that remains constant. There can only be seven ingredients. Any additional ingredient will result in Hachimi. That's a different blog post.

TOGARASHI

Recipe from the Daring Gourmet

Ingredients:

• 2 tablespoons red chile flakes
• 1 tablespoon dried orange peel
• 2 teaspoons white sesame seeds
• 2 teaspoons black sesame seeds
• 1 teaspoon ginger powder
• 1/2 teaspoon poppy seeds
• 1/2 nori sheet, toasted over open flame, crumbled

Directions:

1. Toast the seeds. In a dry skillet, lightly toast the white and black sesame seeds, poppy seeds, and Sichuan peppercorns until fragrant, being careful not to burn them. Transfer to a bowl and let them cool completely. 

2. Prepare the spice mixture. Place all of the ingredients, along with the nori, in a spice/coffee grinder and pulse until coarsely ground. It should be coarse and not a fine powder. 

3. Store the mixture. Store in an airtight jar. For best results, use within a few weeks.