Japanese Shichimi Rub

Name: Japanisches Shichimi Rub
Total time: 2 h
Ingredients: 20 g Togarashi (japanisches Chilipulver); 8 g Sansho-Pfeffer, gemahlen; 8 g Getrocknete Yuzu-Schale; 12 g Schwarzer Sesam, gemahlen; 6 g Nori-Flocken, gemahlen; 18 g Salz; 8 g Ingwerpulver

Spice MixOtherHot SmokingMedium2-4 hrs68-72 °C100-120 °CCedar + Cherry

This rub is based on the traditional Japanese seven-spice blend Shichimi Togarashi, delivering a complex balance of heat, citrus notes, and savory depth. Sansho pepper adds a mildly tingling sensation on the palate. Perfect for poultry, fish, or pork.

Ingredients(for 1 kg)

Togarashi (Japanese chili powder)20 g

Sansho pepper, ground8 g

Dried yuzu peel8 g

Black sesame, ground12 g

Nori flakes, ground6 g

Salt18 g

Ginger powder8 g

Instructions

Preparation

10 minutes + 1 hour resting

Carefully combine all ingredients. Pat the meat dry and dust thinly but evenly with the rub. Cover and rest in the refrigerator.

Smoking

2-4 hours

Set the smoker to 100-120 °C and use cedar and cherry wood chips. Smoke the meat to an internal temperature of 68-72 °C. Use cedar wood sparingly as it is dominant.

Serving

10 minutes

Let the meat rest briefly and serve with freshly grated sesame seeds and a splash of ponzu sauce.

Pro Tip

Shichimi contains dried citrus peel – for even more intense aroma, mix freshly grated yuzu or lemon zest into the rub.

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