SHICHIMI TOGARASHI • (Japanese “seven flavor chile pepper”)

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Related imageShichimi Togarashi (literally, “seven flavor chile pepper”) is probably one of the most interesting & vibrant spice blends that we keep on hand in our kitchen. 

Its a very exotic zesty Japanese —that dates back to the 17th century in Tokyo— salt-free mix of hot and cool flavors from chile and sesame seeds to seaweed and citrus, that tickle the tongue and add aromatic and complex, bold flavors to dishes.  Add it to any sort of savory dish and it will pleasantly surprise you!

❖ Flavor profile  

Abruptly spicy. Somewhat sour. Quite nutty. A tad salty. Absolutely delicious!
The aroma is of the dried tangerine peel, with a hint of nori (a type of seaweed often used for sushi, which has a nutty, sweet-salty flavor).
This has a bit of a quick hitting heat that fades quickly, but is also complex and savory with hints of citrus and earthiness.

                    Shichimi Togarashi: Fun to say it, more fun to eat it.

 How to enjoy it 

  • Shichimi Togarashi is almost magical when seasoning Japanese styled grilled meats or added to noodles dishes, jasmine rice, and broth-based soups, tempura, or as a spice marinade for grilled meats and seafood.
  • Also, it is good with gyudon (simmered beef on rice bowl) or yakitori (char-grilled chicken skewers). In Western cooking it is effective as the ultimate rub for pork or beef ribs, since the flavors intensify as they cook. 
  • It’s a wonderful thing for dishes that need a kick—We love it on avocado toast and hard-boiled eggs.
  • We like to use this highly adaptable blend for pan-fried seafood when mixed with a little salt and rubbed on before cooking.
  • Or to make a flavorful crust for bold fishes like tuna, mixed into burgers or ground pork, chicken wings, gourmet ramen noodles, homemade fries, fresh melons, on broccoli and Brussels sprouts, with avocado, eggs, and popcorn.
  • Adding a pinch to rice brings it to life, and green vegetables like broccoli or kale take on a whole new flavor.
  • Nice sprinkled over stir fries towards the end of cooking. 
  • You can even have a “Japanese” breakfast by sprinkling it on eggs or adding it to cream cheese for a spread or to.  At Knead Bagels in Philadelphia, for instance, the menu features a Shichimi Togarashi–spiced bagel with scallion cream cheese.
  • In your own kitchen, the blend is perfect for tossing with popcorn and sprinkling over soups. It’s also delicious as a dusting for roasted fall vegetables—including squash, carrots, and parsnips—after they come out of the oven. 
  • In the summer, use it to give your watermelon-and-tomato salads an unexpected prickly heat.
  • Our personal favorite is mixing Shichimi Togarashi with sesame oil and tamari as a marinade for salmon.

 

 Ingredients

Shichimi Togarashi is carefully handcrafted on a foundation of red Chiles, dried Orange peel, Sansho pepper, toasted Sesame seeds (white and black), toasted Nori flakes (seaweed), and Poppy seeds.

 

 Recipes

  1. Crispy Shichimi Togarashi-spiced Chicken Cutlets 
  2. Shichimi Togarashi-spiced Shrimp 
  3. Miso Pumpkin Soup 
  4. Togarashi Seared Ahi Tuna
  5. Shichimi Togarashi Ribs 

 

❖ Product Features

  • Size: Six different sizes.
  • Dietary Restrictions: Salt Free, Gluten-Free, No MSG, Non-Dairy, Non-GMO, Kosher, Zero additives. 
  • Easy to store, minimal foot print.
  • Premium quality.
  • Hand-crafted in USA 

          Image result for "gluten free" rubber stamp transparent    Image result for "paleo" rubber stamp transparent     Image result for "sustainable" rubber stamp, icon,      Image result for "vegan"




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