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Bon Appétit

Japanese-Style Seasoning Salt

By Melissa Hamilton and Christopher Hirsheimer
Image may contain Plant Rug Food Breakfast and Produce
Japanese-Style Seasoning SaltHirsheimer & Hamilton

This is our version of shichimi togarashi, the spicy Japanese condiment.

Recipe information

  • Yield

    Makes 1/2 cup

Ingredients

1 1/2 toasted, crumbled nori sheets
1/4 cup toasted sesame seeds
finely grated zest of 2 tangerines or lemons
1 tablespoon kosher salt
1 tablespoon toasted Sichuan peppercorns
2 teaspoons ground ginger
2 teaspoons paprika
2 teaspoons toasted white or black poppy seeds
large pinch of cayenne pepper

Preparation

  1. Grind toasted, crumbled nori sheets in a spice mill to a fine powder. Add toasted sesame seeds, finely grated zest of tangerines or lemons, kosher salt, toasted Sichuan peppercorns, ground ginger, paprika, toasted white or black poppy seeds, and cayenne pepper; pulse to a uniform spice blend but not to a powder. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.

TagsCondimentJapaneseEast AsianAsianNoriSeaweedTangerineCitrusFruitLemonSichuan PeppercornHerbs & SpicesGingerPoppy SeedSeedDairy FreeGluten FreeVegetarianQuickEasyMake AheadNo-CookBon Appétit

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