Shichimi togarashi is a dry spice blend, mixed from chilli pepper, orange peel, black sesame and white sesame seed, Japanese pepper, ginger and seaweed.
Traditionally, shichimi toagrashi spice mix was sold by Japanese street vendors who would alter the quantities of spices on request. ‘Shichi’ translates as ‘seven’ – describing the number of spices used in this spice mix. It's often called seven spice powder. You'll also sometimes see it called ‘nanami togarashi’. It's the same spice blend, though traditionally nanami togarashi contains a slightly higher percentage of orange peel than shichimi togarashi.
Use the shichimi togarashi to add a dash of colour and a fiery kick to dishes such as udon noodles and spicy tuna sushi rolls, or use it to season grilled meat, edamame bean salads, or even just a bowl of plain rice.
Ingredients: chilli pepper, black sesame seed, white sesame seed, citrus (yuzu) peel, ginger, dried seaweed, Japanese pepper (with pepper of possible different origin).
Allergy advice: for allergens see ingredients in bold.
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