Shichimi Togarashi, which translates to “seven-flavor spice,” is a traditional Japanese seasoning blend that dates back at least to the 17th century, when it was produced by herb dealers in Tokyo. It is typically used as a condiment, sprinkled over cooked food just before serving, to add a final layer of complex flavor. It is most often used to flavor rice dishes, from sushi to donburi aka rice bowls, stews, and noodles. In fact, most udon noodle shops and sushi restaurants have shichimi togarashi in shakers on their tables for customers to sprinkle liberally on their food while they eat. However, it’s also a great seasoning for pretty much everything! Try it on snacks, from popcorn to fries to cheese dips, but also on meals like chicken wings and white fish filets.
Shichimi togarashi is quite the complex blend. The spicy notes come from a blend of three different chiles – Bird’s eye, Aleppo, and Aji Amarillo – with orange peel for zest, ginger for an extra kick, toasted nori flakes for umami, and sesame poppy seeds for a crunchy texture. Naturally vegan and gluten-free.
Ingredients: spices (including chile flakes, ginger), sesame seeds, orange peel, salt, nori (seaweed), poppy seeds
1 oz net weight.