Shichimi togarashi

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Shichimi togarashi is a Japanese spice blend consisting of chilli flakes, seaweed and sesame seeds (amongst other things) and adds a fiery umami kick to a variety of dishes. It's also a great way of using up orange peel which might otherwise go to waste. Check out Victoria's other recipes that make use of vegetable and fruit peel here.

First published in 2019

This fiery Japanese condiment contains seven ingredients and is traditionally added to finish plated dishes as a seasoning rather than the cooking pot. It adds pep and zing to bowls of noodles, rice, Japanese hot pots and even chocolate ganache or popcorn.





Preheat an oven to 140°C/gas mark 1
Line a baking tray with baking parchment and lay the strips of orange zest on top. Bake for 45 minutes to 1 hour, or until the zest has completely dried out
Once cooled, put the dried orange zest, chilli flakes, Szechuan peppercorns and nori sheets into a spice grinder and blitz to a fine powder
Thoroughly mix in the sesame and poppy seeds, along with the ground ginger
Store the shichimi togarashi in an airtight jar. It will last for months in a cool, dark place

Victoria is a London-based food writer and recipe developer. She was the Roald Dahl Museum’s first ever Gastronomic Writer in Residence and has written six books, including her latest, Too Good To Waste.

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