This Japanese blend of whole and generally coarsely ground spices is also known as seven-flavor seasoning. While there are many variations, a typical shichimi-togarashi is shown below. Various types of seaweed are sometimes added for taste variations.
Shichimi-togarashi is used as a seasoning in cooking and as a condiment on the table for soups, noodle dishes, tempura and many other Japanese dishes. In Western cooking it is effective for seasoning barbecued, grilled or pan-fried seafood when mixed with a little salt and rubbed on before cooking.
Recipe for Shichimi-Togarashi
5 tsp chili flakes
3 tsp powdered Szechwan pepper leaves (sansho)
1 tsp of white sesame seeds
1 tsp of black sesame seeds
2 tsp powdered tangerine peel
1/2 tsp white poppy seeds
1/2 tsp brown mustard seeds
Combine ingredients and use immediately.