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Shichimi Togarashi

By Sonoko Sakai
Red chiles mandarin zest sansho peppercorns white sesame seeds shredded nori and toasted black sesame seeds in a bowl.
Photo by Rick Poon

The classic shichimi togarashi combination is red chiles, sansho pepper, black sesame seeds, poppy seeds, hemp seeds, nori, and tangerine peel. This seasoning can be used in soups, noodles, grilled foods like yakitori, rice, and salads. Japanese vendors of shichimi togarashi set up shop at temples and shrines in Japan during the festivals. They will make you a custom-made powder and put it in a small gourd-shaped wooden container. In the old days, real dried gourds were used as containers to store spices, because gourds absorb moisture and keep the spices dry. 

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