What is in Togarashi?

Shichimi Togarashi has roots that trace back to the Edo period in Japan, around the 17th century. It was originally crafted by herbalists who saw the potential in combining various spices to create a blend that was both flavourful and beneficial for health.

Over time, this spice mix became a staple in Japanese cuisine, cherished for its ability to enhance the taste of noodles, soups, and grilled meats. The name “Shichimi Togarashi” translates to “seven-flavour chilli pepper,” which reflects the traditional seven ingredients that make up the blend.

Today, togarashi is not just confined to Japan; it has found its way into kitchens globally, adding a touch of Japanese flair to a myriad of dishes.

Popular Uses of Togarashi

Togarashi is celebrated for its versatility in the kitchen. One of the most common uses is as a seasoning for noodle dishes such as udon and soba, where it adds a spicy and aromatic kick.

It’s also a popular condiment for soups, enhancing the broth’s complexity and depth. Chefs often sprinkle it over grilled meats and fish, giving a delightful burst of flavour that complements the natural taste of the protein. Shaking the spice over roasted broccoli can also enhance its flavour and texture.

Beyond traditional Japanese dishes, togarashi can be used creatively in various cuisines. It can be added to popcorn for a spicy snack, incorporated into marinades for an extra layer of taste, or even sprinkled on avocado toast for a unique twist.

This adaptability makes togarashi a must-have in any spice rack, ready to elevate a wide array of dishes.

Traditional Ingredients in Seven Spices

Main Components: Chili Pepper

The traditional blend of togarashi consists of seven main components, each contributing to its complex flavour profile. The primary ingredient is chilli or cayenne pepper, which provides the signature heat.

Complementing the chilli are ground sansho (Japanese pepper), which adds a citrusy, tingling sensation, and dried orange peel, which imparts a subtle sweetness and fruity aroma. Black and white sesame seeds contribute a nutty flavour and crunchy texture, while hemp seeds add an earthy undertone.

Seaweed, often in the form of nori or aonori, brings a savoury umami element, enhancing the overall taste. Lastly, ginger is included for its warm, spicy kick that rounds out the blend. These ingredients work together harmoniously, creating a balanced seasoning that is both bold and nuanced.

Understanding these components helps to appreciate what is in togarashi and why it has become a beloved spice blend worldwide.

Sesame Seeds

While the classic Shichimi Togarashi is the most well-known, there are several variations of this spice blend that showcase regional and personal preferences. One popular variety is Nanami Togarashi, which typically has a higher ratio of citrus peel, giving it a brighter, more aromatic profile.

Another variation includes yuzu peel instead of the standard orange peel, offering a distinctly Japanese citrus flavour. Some variations also use orange zest as an alternative ingredient, adding flavour and freshness to dishes like stir fries, meats, noodles, and glazes.

Some blends may incorporate poppy seeds or shiso leaves, adding unique textures and tastes. There are also milder versions that reduce the chilli content for those who prefer less heat. In contrast, some blends amp up the spiciness with extra chilli or the inclusion of other hot peppers.

These variations allow cooks to choose a togarashi that best suits their culinary needs, ensuring that there is a perfect blend for every palate. This diversity underscores the adaptability and enduring appeal of togarashi in global kitchens.

Regional Differences

Togarashi can vary significantly from one region of Japan to another, reflecting local tastes and available ingredients. In the Kanto region, which includes Tokyo, the blend often features more sansho pepper, giving it a pronounced, numbing spiciness.

Moving west to the Kansai region, including Osaka and Kyoto, the blend might be milder, with a greater emphasis on sesame seeds and citrus peel for a balanced flavour. In the northern regions like Tohoku, togarashi blends often incorporate local chilli varieties, resulting in a heartier, more robust spice mix.

Additionally, coastal areas may use different types of seaweed, such as kombu, adding a distinct umami character. These regional differences not only highlight the versatility of togarashi but also its deep cultural roots within Japan.

Understanding these regional variations provides valuable insight into what is in togarashi and how it can be customised to suit diverse culinary traditions.

Cooking with Togarashi

How to Use Togarashi in Everyday Dishes

Togarashi can effortlessly elevate everyday dishes with its unique blend of spices.

• A simple way to incorporate it is by sprinkling it over rice or noodle bowls, instantly adding a burst of flavour.
• It also works well as a seasoning for grilled vegetables or meats, enhancing their natural taste while providing a spicy kick.
• Togarashi can be mixed into salad dressings or sprinkled over salads for an unexpected twist.
• For breakfast, try adding it to scrambled eggs or avocado toast for a spicy start to the day.
• It's also a great addition to soups and stews, where it can deepen the flavour profile and add complexity.
• Even something as simple as a bowl of popcorn can be transformed with a dash of togarashi, making it a delightful snack.

Innovative and Unusual Ideas for Togarashi

Togarashi's unique blend of flavours lends itself to innovative culinary applications that go beyond traditional uses.

• For instance, togarashi can be used to season fries or roasted potatoes, adding an unexpected twist to a classic side dish.
• It also pairs well with seafood; try using it as a rub for grilled shrimp or in a marinade for fish.
• Experiment baking with togarashi in savoury pastries and breads, infusing them with a spicy, aromatic touch.
• Even desserts can benefit from a hint of togarashi - consider adding a pinch to chocolate truffles or caramel for a surprising depth of flavour.