A Spice That Packs a Lot of Flavor: togarashi (Japanese chili powder) packs a ton of flavor and can be used in many different types of dishes.

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Togarashi is a Japanese chili powder. It’s made by grinding dried peppers and then mixing them with salt. The word “togarashi” means “chili pepper” in Japanese. In the US, you might see it labeled as “Japanese seven spice” or “Japanese chili pepper.”

Togarashi is spicy, but not too spicy. It has a very satisfying flavor that’s both spicy and salty. It’s commonly used to add a kick to any type of dish, but it’s most often associated with Japanese cuisine such as sushi and ramen.

You can also use togarashi to make a dipping sauce for chicken wings or other types of deep-fried meats. Some people even sprinkle it over popcorn or mix it into salad dressings, salsas, or marinades for grilled fish.

So next time you’re cooking up something delicious, don’t forget about togarashi!

Togarashi is a Japanese chili powder made with seven different kinds of peppers, sesame seeds and seaweed. This chili pepper blend is commonly used to season soups, stews and even noodle dishes! Togarashi is a key ingredient in popular dishes like ramen and gyoza.

Togarashi can be added to baked goods such as cookies, cakes or muffins for a bit of spicy kick. The possibilities for seasoning are endless! Here are some ideas to get you started:

Add a dash of togarashi to your favorite chili recipe.

Sprinkle some on your hot dog at the ballpark.

Use it as a dry rub for chicken or steak before grilling them.

Mix it with butter and use it as a dipping sauce for grilled shrimp or vegetables (it’s excellent on grilled veggies!).

Try adding it to cream cheese spreads such as herbed goat cheese!

Togarashi is available in the Asian food aisle of most major grocery stores in ground form or as whole dried chilies that are best when rehydrated before using. It will keep in an air tight container for up to six months.

Togarashi is a Japanese spice blend that can be used in many different types of dishes. Togarashi is traditionally made of seven ingredients: ground red pepper, sansho powder, ginger, brown sugar, hemp seed, dried orange peel and poppy seed.

Togarashi has a sweet and spicy taste that works great on meat or fish. It’s a popular ingredient in miso soup. The spice can also be sprinkled into soups or sauces or on top of fried rice.

Togarashi is available in the Asian foods aisle of many grocery stores. You can also find it at your local Asian market in bulk. Look for a blend without MSG (monosodium glutamate) to add more flavor to your meals without adding an unexpected ingredient.*

Togarashi, also known as Japanese seven-spice, is made from ground chilis, and has a complex, fragrant flavor. It’s sometimes called sansho powder, though it isn’t related to the Sichuan pepper.

It can be found in many major supermarkets, specialty grocers (ie Whole Foods), and Asian food stores. You can always substitute cayenne and paprika for a spicy kick. The flavor will be different, but still delicious!


Togarashi is a Japanese spice blend that consists of chili peppers, citrus fruit (usually yuzu), sesame seeds, seaweed and poppy seeds. It’s often mixed with another spice called shichimi togarashi, which is a blend of seven spices that are ground into a fine powder: sansho (Japanese prickly ash), black sesame seeds, orange peel, ginger, white sesame seeds, hemp seed and nori (seaweed). The first three ingredients are usually combined with the dried pepper and chili powders to make togarashi.

Togarashi is a Japanese spice blend that includes chili pepper and other spices such as ginger, sesame seed, and seaweed. The word “togarashi” comes from the word “karashi,” which means spicy. Togarashi has a variety of uses in Japanese cuisine, but it is most often served with soba (buckwheat noodles) or sprinkled over udon (thick wheat noodles). It can also be used to flavor sauces or sprinkled on top of noodle dishes or tempura.

Togarashi may be purchased as a ready-made blend, but it is also possible to make your own. In fact, it’s not difficult at all to create your own unique blend of this spicy seasoning.

There are many varieties of togarashi. Some blends call for sansho pepper, others for black pepper and even cayenne pepper instead of red chili peppers. Many recipes also call for the addition of sesame seeds and toasted seaweed.

Togarashi can be found in a variety of Asian markets and some large food superstores or you can purchase it here: http://www.orientalpantry.com/products/to-garashi-chili-pepper-mix/

Although not as widely used in the US, togarashi is a popular spice in Japan. It has a wonderful heat and smoky flavor, and combined with other spices it becomes almost like a curry powder. It’s also great sprinkled on cheese or meats as a garnish.

The word “togarashi” appears to come from the word “karashi,” which means mustard (although there are some other theories). Like mustard, it’s made from the seeds of yellow or white mustard plants. There are three basic kinds–the hottest, the mildest (my favorite), and one in between that’s often mixed with the milder kind for culinary reasons.

Togarashi can be purchased in Asian grocery stores, but if you want to make it at home you can use this recipe from The Kitchn: http://www.thekitchn.com/how-to-make-chili-powder-at-home–cooking-lessons-from-the-kitchn-187219 . It calls for ground cayenne pepper, sesame seeds and poppy seeds along with other seasonings, and then includes both a dry rub for meat and a finishing sprinkle for vegetables or noodles.

Togarashi is a spice mixture used in Japanese cuisine. It is typically a mixture of seven spices, and was originally based on the Chinese seasoning mixture called chǔlán. The word “togarashi” may refer either to the spice itself or to the dish prepared with it.

Some modern blends are not so much a traditional spice mix as they are just a blend of dried chili peppers, usually including jalapeños and sometimes others (such as serranos, habaneros, or Thai bird’s-eye chilies).

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