Japanese Seven-Spice Mix

Shichimi Togarashi

Makes: About ¼ cup

Time: 5 minutes

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This spice mix is a perfect last-minute addition to soba or udon noodles, soups, salads, vegetables, and anything grilled.

You can make your own dried tangerine peels — or those of any citrus — by removing the outer skin with a zester or vegetable peeler (avoid getting too much of the bitter white pith) and dehydrating in a 200°F oven for an hour, or leaving the pieces on a paper towel overnight or until dry.

• 1 tablespoon Sichuan peppercorns or black peppercorns
• 2 teaspoons white sesame seeds
• 1 tablespoon crumbled dried nori
• 1 tablespoon dried tangerine or orange peel
• 1 tablespoon chili powder
• 1 teaspoon black sesame seeds
• 1 teaspoon poppy seeds

1. Put the peppercorns and white sesame seeds in a spice or coffee grinder and grind to a coarse powder. Add the nori and tangerine peel and grind quickly, about 5 seconds.
2. Mix in the chili powder, black sesame seeds, and poppy seeds. Store in a tightly covered opaque container and refrigerate for up to 3 months.