Japanese Seven Spice Recipe by Fiona Uyema
This wonderful collection of seven spices adds an interesting dimension to the taste of a dish and also adds a nutritional explosion, with each spice boasting different health benefits. In summary, this seven spice recipe possess strong anti-cancerous and anti-inflammatory properties; contain high levels of fibre, iron, calcium and protein; help to lower cholesterol; and aid digestion.
At home I sprinkle this over soups, stews and noodle dishes once they are ready to be eaten. It also works really well as a seasoning for meat, fish or seafood.
– Zest of 1 large orange, preferably organic
– 1 tbsp cayenne pepper
– ½ tbsp ground Japanese sansho pepper or Chinese sichuan pepper
– 1 tbsp black sesame seeds, roasted
– 1 tbsp white sesame seeds, roasted
– ½ tbsp ground ginger
– 1 tbsp milled nori (or substitute with milled Irish dillisk)
1. Place the orange zest on a baking tray in a preheated fan oven at 100ºC for about 20 minutes or until it’s completely dried (keep a close eye on this as it can burn easily).
2. Remove from the oven and set aside to cool.
3. Using a pestle and mortar, grind the orange zest into a powder, then transfer to a bowl along with all the other ingredients and mix well.
4. Store in an airtight container for a month or so.
A self-taught cook, food-writer and author, Fiona Uyema is one of Ireland’s leading Japanese cooks and cookery instructors. Passionate about bringing the art of Japanese home-cooking into kitchens across the country and further afield, her first book, Japanese Food Made Easy was published in September 2015.
Fiona Uyema’s love of the Japanese language, culture and cuisine began in Dublin City University where she studied Japanese and International Marketing. She then spent three years living in the beautiful village of Nishiyama. After her introduction to her now husband Gilmar, her love of Japan was sealed.
Fiona now lives in Co. Kildare with her husband and two sons where she teaches workshops, provides corporate classes on the art of Japanese cooking, provides consultancy to restaurants and the food industry and blogs about her Japanese food adventures on Fiona’s Japanese Cooking Blog.