Shichimi Togarashi
A zippy Japanese seasoning blend, shichimi togarashi, or seven-spice mix, is a group of condiments, including chili, that bring out the clean, simple flavors of Japanese food.
Based on a traditional Japanese seasoning with a hot chili bite, this is one of the most popular seasonings in Japan.
Shichimi is usually provided at the table so diners can add it to taste. It’s most commonly offered as a condiment for Japanese noodle dishes including soba and udon, but lots of people sprinkle it on gyudon (flavored beef on rice), yakitori, traditional stews and miso soup. You can also use it on pickles, grilled chicken and meat, and even on pasta.
Sprinkle on fish, seafood and both white and red meats before cooking, or use as a tasty seasoning at the table instead of salt and pepper.
Recipes
- Calamari with Togarashi and Meyer Lemon Aioli
- Avocado & Truffle Salt Soup Shots
- Crispy Crab Wontons with Curried Togarashi Dipping Sauce
- Prosciutto Wrapped Sea Scallops
Togarashi, the Japanese word for “chili,” is a group of condiments always including chili that bring out the clean, simple flavors of Japanese food. Shichimi togarashi is also called seven spice (shichi is “seven” in Japanese), because seven ingredients are generally used.
In Japan, shichimi togarashi typically serves as a table condiment, particularly used to flavor soups and noodles, such as udon and soba. You can also sprinkle it over rice, vegetables, meats, poultry and fish or any food that needs a bit of perking up.
| Common Names | Chili Sprinkle |
|---|---|
| Flavor | tangy and salty |
| Contains | sea salt, chilli, white poppy seeds, unhulled golden sesame seeds, black sesame seeds, orange peel, brown mustard seeds, Szechuan pepper and lemon myrtle. |
| Application | Sprinkle on fish, seafood and both white and red meats before cooking, or use as a tasty seasoning at the table instead of salt and pepper. |
