shichimi togarashi

Corn slathered in miso butter is special enough, so you’re within your rights to ignore any other ingredients in this recipe. But for lovers of spice, the Japanese spice blend shichimi togarashi is worth seeking out. In English, it translates to “seven-flavor chile pepper,” though not all of those seven flavors are chile: There’s also roasted orange peel, sesame seeds, ground ginger and seaweed in the mix. Add it gradually, so as not to overpower the subtle flavor of the miso butter (and because everyone likes a different amount of spice). If you can’t find shichimi togarashi, substitute crushed red-pepper flakes.

Spicy Corn on the Cob With Miso Butter and Chives

corn,

unsalted butter,

white miso paste

chives

shichimi togarashi or crushed red-pepper flakes

Lime wedges,

Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, drop corn in a large pot of salted boiling water and cook for 5 to 7 minutes.)

Meanwhile, in a small bowl, mix together butter and miso paste.

Slather hot corn with miso butter. Sprinkle with chives and shichimi togarashi, and serve with lime wedges alongside for squeezing.

You'll love this homemade Shichimi Togarashi - a Japanese 7 spice seasoning blend that adds depth and flavor to rice, noodles and more.

Shichimi Togarashi

red chili flakes

orange peel (chopped)

Japanese Sancho peppercorns (or Sichuan peppercorns)

Nori roasted seaweed (chopped)

poppy seeds (and/or hemp seeds)

toasted sesame seeds (black, white

½ tsp ground ginger powder

Add the chili flakes, orange peel and peppercorns to a spice grinder, small food processor or pestle and mortar and grind to a powder. Transfer to a small bowl.

Add the nori seaweed to the grinder and process until finer, but not a powder.

Pour into the bowl and stir in the poppy seeds, sesame seeds and ground ginger.

Store it in an airtight container in a cool dry place and use it within 1 month.

Togarashi is a traditional Japanese spice blend brimming with spicy, savory, aromatic, and fruity flavors. Try this versatile blend today!

Shichimi Togarashi (Japanese Seven Spice)

tbsp chili flakes

Sichuan peppercorns

orange peel

2-inch squares toasted nori

ginger

tsp black sesame seeds

tsp white sesame seeds

Ground Ginger

In a spice grinder (or coffee grinder, mortar and pestle), grind the chili flakes, peppercorns and orange peel into a fine powder.

Add the nori and pulse a few times to break up, leaving small pieces, not completely ground.

Transfer ground mixture to a bowl and stir through the ground ginger and both sesame seeds.

Store in a spice jar in a cool dry place. Use within a couple of months for best flavor/potency.

Great in soups, on sushi, noodles, rice, watermelon, as well as pizza and  popcorn.

Love this on my rice just like furikake. You have an impressive spice blend category.

Never heard of this until I saw a TikTok that had it in the ingredients on noodles. I knew I'd find it on your site! LOVe this stuff!

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Top 3 shichimi togarashi recipes from across the web

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