Shichimi Popcorn

August 7th, 2017 1 Comment

 

I did say I would try this, did I not?

Spice combinations on popcorn—there is a world of tasty additive ideas out there.  From Za’atar to Parmesan-Rosemary, Caraway-Mustard to Lemon-Curry, or Chipotle-Bacon-Drippings to Dill-Cumin, there are endless flavor variations to amend your puffed maize.  Not that there is anything needed!  Corn is lovely with just salt and an oil.

 

Shichimi is a Japanese blend of spices including chiles, citrus peel, sesame seeds, and nori, and often poppyseeds, Szechuan peppercorns, ginger and garlic are added.  I wrote about it earlier this spring and have been enjoying it on all kinds of dishes, so popcorn seemed the logical pairing.  Nutritional yeast, a favorite popcorn accoutrement, rounds out the flavor and lends a little umami umph so I add it to nearly every batch no matter what the seasoning.

 

 

Popcorn was domesticated in Peru around 6,700 years ago and was cultivated by Native Peoples all over the Americas for thousands of years.  It was considered a sacred gift, enjoyed as food and used for ceremonial adornments.  European settlers eventually adopted it as a snack and a breakfast cereal, and in the U.S. it became especially popular in during the Great Depression and World War II because it was an affordable treat.

 

It was definitely a snack staple in our Midwestern household.  For a few years my father grew tiny popcorn and we would shell it throughout the winter as needed.  It was tasty, though sometimes yielded an inconsistent pop.  They say for a Perfect Pop the kernel needs to be dried to a moisture content of 13.5%.  Though our field corn was stored in grain bins and its moisture content was closely monitored as it dried, the tiny personal-use crop of popcorn did not warrant that kind of attention!  I think we just eventually went back to buying the large bags of Orville Redenbacher– first the yellow kernels, then eventually the white.

 

Enjoy!

 

 

Shichimi Popcorn

Prep Time: 5 minutes

Cook Time: 5-10 minutes

 

Melt in a heavy pot or a Whirly Pop:

1 Tablespoon Coconut Oil

A few kernels of popcorn

When the kernels pop, add in:

1/2 cup Popcorn

Shake or stir often while popping, remove from heat immediately when the popping stops or nearly stops.  

Pour popped corn into a large bowl.

Melt:

1 – 1 1/2 Tablespoons Butter (depending on your opinions of butter) or try Olive Oil if you don’t do dairy

Drizzle melted butter over the popcorn and stir.  Sprinkle on:

1 Tablespoon Nutritional Yeast (or more)

1 teaspoon Shichimi (or more–depending how strong you like it)

Salt to taste (I prefer finely ground salt for popcorn—either buy Popcorn Salt or grind your own)

Taste and adjust. 

Enjoy the movie.

 

 

 

“Good advice is always certain to be ignored, but that’s no reason not to give it.”

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Agatha Christie

 

 

 

 

 

1 Comment

  1. Alice says:

    I want popcorn NOW!

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