Shichimi Togarashi Popcorn Recipes

Steps:

• Spread the ginger and mandarin zest in a dehydrator and dehydrate at 135°F (57°C) for 3 to 4 hours, until the ginger becomes completely dried and snaps when bent. (You can also dehydrate them in the lowest setting of your oven.) Process the ginger and mandarin zest into a spice grinder until finely ground. You should have about 2 tsp. ginger powder and 1 tsp. mandarin peel powder. (If you have more of either, save it to spice your tea.) Sift the powders through a fine-mesh strainer to remove any fibers. Transfer both to the same small bowl and set aside.
• Next, process the chiles and sansho peppercorns separately. Put the ingredient in the spice grinder and grind into a powder. Sift the powder through a fine-mesh strainer. You should have 1 Tbsp. of chile powder and ½ tsp. of sansho pepper powder. (If you have more of either, save it to spice your noodle soup.) Add both to the bowl.
• Last, put the torn pieces of nori in the spice grinder and grind for 3-4 seconds, being careful not to overprocess it (you want flakes, not powder); add it to the bowl. Add the hemp seeds, poppy seeds, toasted sesame seeds, and salt (if using). Store in a glass container with a tight-fitting lid in the pantry. Use within a couple of months for best flavor.

Steps:

• Grind the white sesame seeds and szechuan peppercorns coarsely.
• Add the nori (seaweed) and dried tangerine peel and grind again briefly.
• Stir in the remaining spices and blend well.
• In an airtight container, the mixture will keep for 3-4 months.
• Note: You can buy the hard to find tangerine peel in the spice section if your market carries the brand Spice Island. It is a bit pricey, though. It costs about $7 US dollars for a 1oz/28gram bottle but it keeps for years.
• The Nori is in the Asian section of your supermarket. It is commonly sold in dried sheets to use for making sushi rolls.

Steps:

• Melt butter in a small saucepan over medium heat. Add garlic; stir 1 minute. Remove from heat. Cover; keep warm. Heat kernels and both oils in a large covered pot over medium-high heat; cook until almost all kernels have popped. Transfer popcorn to a large bowl. Drizzle garlic butter over popcorn; toss to coat. Sprinkle togarashi over; toss again. To make Shichimi Togarashi: Combine 2 tablespoons sansho (or 1 tablespoon black peppercorns), 1 tablespoon dried tangerine peel, 1 tablespoon ground red chile pepper, 2 teaspoons flaked nori, 2 teaspoons black sesame seeds, 2 teaspoons white poppy seeds or black cannabis seeds, and 2 teaspoons minced garlic. Grind together to a chunky consistency. Store refrigerated in an airtight container up to 1 month.