Technically togarashi is a small, hot red Japanese chili available both fresh and dried, but its most popular use is as part of a traditional spice mix that commonly comprises seaweed, orange zest, ginger, sesame seeds, and chile powder.
Togarashi is the Japanese word for red chili peppers and a general name for a group of condiments that blend chili pepper with other ingredients.
Togarashi. Togarashi is the Japanese word for red chili peppers and a general name for a group of condiments that blend chili pepper with other ingredients. Shichimi-Togarashi: (schee-CHEE-mee) A peppery Japanese condiment.
While many variations exist, shichimi togarashi typically includes red chili peppers, sanshō or sichuan peppercorns, dried orange peel, black sesame seeds, white sesame seeds, ground ginger, poppy seeds and nori (seaweed). Shichimi togarashi and nanami togarashi are very similar.
These vegan Togarashi Fries with Ichimi Miso Mayo are an indulgent, spicy favorite of ours lately. From left to right: Ichimi Togarashi (Japanese chili pepper); Nanami Togarashi (also known as Shicimi), it is a blend of chili pepper, orange peel, black sesame, white sesame, ginger, Japanese pepper and seaweed.
Seven-spices is the most well-known and utilized spice blend in Lebanon. An aromatic combination of allspice, black pepper, cinnamon, ground cloves, cumin, ground coriander, and white pepper.
By contrast, spices are “any dried part of a plant, other than the leaves, used for seasoning and flavoring a recipe, but not used as a main ingredient.” Well-known spices include cinnamon, black pepper, cloves, ginger and turmeric. In Japanese cooking, popular spices are wasabi, togarashi and shoga.
Unsurprisingly, it fits right at home with Japanese pantry staples: soy sauce, sesame oil, and rice wine. My favorite use for seven spice powder is on grilled meat. Use it as a rub to form a nice crust on quick-cooking foods like tuna or as a new addition to your burger (and mix some miso paste into the mayo!).
For example, Yardbird's shichimi is slightly less spicy and contains sundried Korean chili, sanshō pepper, Szechuan pepper, yuzu peel, black sesame seed, white sesame seed, and aonori flakes. Shichimi can be traced back to the 17th century after chilis were introduced to Japan for their medicinal properties.
Now condiments; Black pepper is a condiment because it is used to flavor food. Usually anything added to food after the major cooking process is complete can be called a condiment.
Five spice, fragrant with sweet and spicy anise flavors, is the perfect compliment to meaty Chinese braises and barbecues. On the other hand, seven spice powder, or what the Japanese call shichimi togarashi, is practically built for the grilled meats, noodles, rice, and soups that so characterize Japanese cooking.
Japanese cuisine isn't inherently spicy and is often thought of as rather mild by other neighbouring Asian countries. For example, Korean kimchi is quite popular in Japan as well, however, the one sold at Japanese groceries is considered a little sweet compared to the original recipe.
SHICHIMI TOGARASHI (JAPANESE SEVEN SPICE) - Kosher/Gluten Free. Description: Shichimi Togarashi is a hand blended traditional Japanese seasoning that offers a zesty fruit flavor with a bit of warm spiciness. Delicious when used on udon or soba noodles or in soups.
He explains togarashi as “a toasty sweet spice experience.” Though it's not super-spicy, the seaweed lends umami notes, sesame seeds bring texture to the table, orange zest adds floral, sweet notes, and ginger contributes a bit of zing.
Here, five great ways to use yuzu kosho.
- Spicy Grilled Shrimp with Yuzu Kosho Pesto.
- Yuzu Kosho Cashew Butter Toasts.
- Grilled Chicken Thighs with Spicy Miso Mayo.
- Korean-Style Fried Cauliflower.
- Squid in Tamarind Brown Butter with Green Mango.
A combination of cayenne pepper, cinnamon, and ground cloves can be a workable substitute for five-spice powder as it covers most of the five.
While many variations exist, shichimi togarashi typically includes red chili peppers, sanshō or sichuan peppercorns, dried orange peel, black sesame seeds, white sesame seeds, ground ginger, poppy seeds and nori (seaweed). Shichimi togarashi and nanami togarashi are very similar.
Sansho powder is a Japanese seasoning powder made from the ground berries of the prickly ash tree. The powder has a peppery-lemon flavor with a long residual heat. Sansho powder is used to season sushi as well as various Japanese noodle dishes.
Nori Komi Furikake Japanese Multi-Purpose Seasoning. Trader Joe's Nori Komi Furikake is a blend of tiny, confetti-like strips of dried nori seaweed, black & white sesame seeds, salt, and kelp powder. It's a fairly traditional recipe for Furikake, but with one key difference: no added MSG!
