Shichimi Tōgarashi

The Japanese use dried chili peppers, usually in powdered form, to season several dishes. Here the fiery powdered pods have been blended with six other herbs and spices (black and white sesame, green laver, dried citron peel, rape seed, and sansho pepper). This mixture is sold in small glass jars; store it, tightly capped, on a dark, dry shelf.