Cocina del Mundo Herbs & Spices

Opening your eyes to the worlds kitchen!

Japanese Seasoning-

Shichimi Togarashi

This mixture varies very much between makers.  I used red chili, roasted kelp, sesame, black and white pepper, with mandarin orange peel.  It is sprinkled over noodles, nori, and in Japanese soups.

Japanese Seasoning

Foods to eat with Shichimi Togarashi:

Green beans, savory breads, broccoli, eggplant, fish, greens, rice, salads, salmon, seafood, soups, spinach, and Asian style vegetables.

Dipping sauce:

1 T. seasoning, 1/2 cup dark soy sauce, 1 tsp fresh grated ginger, 2 T. vegetable oil.  Puree in blender until smooth.  Serve with dim sum, pot stickers, or tempura.

Seafood marinade:

2 lb. seafood (shrimp, scallops, fish)

1/2 cup sunflower oil

1/4 cup rice vinegar

1 tsp fresh minced garlic

Marinate for 4 hours, best when grilled or cooked into a stir fry.

 

Japanese Seasoning

Okay my recipe is completely its own mainly because I found at least 50 different recipes on line and they all varied completely.  The only common ingredient was sesame, peppercorn, and red chili.  Some additional ingredients that can be added are hemp seed, nori, garlic, bonito flakes, and black sesame.

Japanese cuisine is truly an art form.  Anyone who loves sushi as much as I do already knows this. I often hear people complain about eating seaweed.  Seaweed is most commonly referred to as nori in Japanese recipes, and it is delicious!

In my recipe I used seasoned kelp (kombu).

Shichimi Togarashi

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