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Ingredients
- 2 tsp White sesame seeds
- 3 tsp Sansho, *
- 1 tsp Small pcs of dry laver (a seaweed, called nori in japan)
- 3 tsp Flakes of dry tangerine peel
- 3 tsp Chili pwdr (togarashi)
- 1 tsp Black sesame seeds
- 1 tsp Poppy seeds
Directions
- * Sansho Zanthoxylum piperitum, close relative of Sichuan pepper This popular Japanese spice mix translates as seven-flavor or possibly seven-spice mix. It is used in the kitchen and as a table condiment to flavor soups, noodles and grilled meats. Proportions can be varied. The aroma is of the dry tangerine peel, with a hint of iodine from the laver: the taste is somewhat dominated by the chili, but not overwhelmingly; and the texture is gritty. Sometimes rape seeds are substituted for the poppy seeds.
- Grind the white sesame seeds and sansho coarsely. Add in the laver and dry tangerine peel and grind again briefly. Stir in the remaining spices and blend well. In an airtight container, the mix will keep for 3-4 months.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 18g | |
| Calories 90 | |
| Calories from Fat 62 | 69% |
| Total Fat 7.43g | 9% |
| Saturated Fat 1.09g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 83mg | 3% |
| Potassium 200mg | 6% |
| Total Carbs 6.0g | 2% |
| Dietary Fiber 4.2g | 14% |
| Sugars 0.68g | 0% |
| Protein 3.12g | 5% |
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