TOGARASHI
My brother owns a Japanese resturant in KC and he gave me a bottle of Nanami Togarashi. So reading up on it on the web I found a recipe to make your own. From the Honolulu Advertiser. This is from the article 3/12/03...Togarashi is the Japanese word for red chili peppers and the generic name for a family of condiments that blend chili pepper with other ingredients. Shichimi or ichimi togarashi is common in island homes and casual Japanese restaurants. Nanami togarashi is a close cousin, with a slightly different formulation featuring citrus peel. The mixtures are sprinkled over noodles, yakitori (grilled dishes) and nabe (one-pot meals) and used in soups and stews. The sharp, hottish flavor and slightly gritty texture of the togarashi mixtures is seen as a great contrast to fatty and fried foods such as unagi (eel), tempura (batter-fried foods) or shabu shabu (meats and other ingredients cooked in bubbling rich broth).
Provided by Charlotte J
Categories Japanese
Time 5m
Yield 5 tablespoons
Number Of Ingredients 7
Steps:
- Grind the seeds with the sansho and chili powder.
- Stir in the nori, peel and garlic.
- Store in airtight container in refrigerator; will remain fresh for a month.
Nutrition Facts : Calories 13.4, Fat 0.9, SaturatedFat 0.1, Sodium 16.1, Carbohydrate 1.5, Fiber 0.7, Sugar 0.1, Protein 0.5
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Namuli Mary
[email protected]I can't wait to try this togarashi recipe! It sounds delicious.
Awais Sagheer
[email protected]This togarashi is so versatile. I use it on everything from grilled chicken to roasted vegetables.
Tomasz Tomczak
[email protected]I've been using this togarashi recipe for years and it never disappoints. It's the perfect way to add a little something extra to any dish.
Naazneen Dawud
[email protected]This recipe is a great introduction to togarashi. It's easy to follow and the results are delicious.
Jamila Gipson
[email protected]I'm not sure what I did wrong, but my togarashi turned out really bland. I guess I'll have to try again.
Methab Khan
[email protected]This togarashi is delicious! I love the smoky flavor it adds to my dishes.
Kakuru Emmanuel
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of spicy food. But I'm so glad I did! The togarashi is perfectly balanced and adds a nice warmth to the dish without being overpowering.
John Goji
[email protected]This togarashi recipe is a game-changer! It's so much better than the store-bought stuff. I'll never go back.
Shahjahan Junejo
[email protected]I've never tried togarashi before, but I'm so glad I did! It's the perfect blend of spicy and savory. I can't wait to experiment with it in other dishes.
Kenneth Onyeka
[email protected]This togarashi recipe is a keeper! It's so easy to make and adds a wonderful depth of flavor to any dish. I especially love it on grilled meats and vegetables.