If you’re a fan of Japanese cuisine, you may have heard of shichimi togarashi. Translating as “seven-flavor chile pepper,” this basic spice blend is a staple in Japanese cooking. While shichimi togarashi is the most popular version, there are many other variations. In the United States, it’s often referred to as Japanese seven spice.
Togarashi adds bold flavor to fish and meat dishes. Learn how and why to use it in your next recipe:
Ginger and garlic powder spice up recipes with bold flavors
Ginger powder, garlic powder, sugar and sesame seeds make up the basic ingredients of togarashi seasoning. The mix also includes red chili pepper flakes for heat. The flavor of togarashi is often compared to curry powder, but it can be hotter depending on where you get it and which ingredients are used.
Togarashi’s bold flavor comes from ginger, garlic, sesame seeds and chiles peppers. The hot spices in shichimi togarashi are typically red pepper flakes (cayenne), while milder varieties may use green bell peppers or white sesame seeds. A pinch of salt rounds out the blend.
This combination provides a wide range of
Togarashi (pronounced toh-ga-ra-shee) is a Japanese blend of ground chile peppers, orange peel, and other spices. It has become a favorite ingredient in the West for adding bold flavor to fish and meat dishes. You can find it near the other Asian seasonings in your grocery store, or online at Amazon.com.
Togarashi is traditionally sprinkled on okonomiyaki, a Japanese savory pancake made with cabbage, grated radish, and egg—a great way to use leftovers! It also goes well on teriyaki chicken tenders.
To make your own simple version at home, try this recipe: Combine 2 tablespoons each of ground white pepper, ground red pepper, and paprika; 1 teaspoon each of ground ginger and garlic powder; and 1/2 teaspoon each of onion powder, ground nutmeg, and dried orange peel. Use as you would togarashi from the store.
Togarashi, a Japanese spice blend, is used in many dishes and adds bold flavor to fish and meat dishes.
Togarashi is a Japanese spice blend that includes ground chiles, ginger, seaweed, and other ingredients. It’s traditionally used as a condiment or sprinkled over udon noodles.
Togarashi originated in the Edo period (1603–1867) when the city of Edo was the center of the spice trade in Japan. The word togarashi literally means “chile pepper” in Japanese. In the Edo period, spices were considered valuable commodities, but there was a problem: poor storage conditions often meant that spices lost their flavors before reaching their destination. To solve this problem, Edo merchants began combining chili pepper with other ingredients such as ginger and seaweed—spices that kept well even under poor storage conditions—to create a new spicy seasoning blend that added flavor to food without being overpowering.
Togarashi is a Japanese spice mixture. It’s spicy, but not overwhelmingly so, and it has a wonderful fragrance from the ginger and sesame seeds. It has a bit of heat from red pepper flakes and other spices, too.
Togarashi is generally available in two forms: as a dried powder or as whole seed kernels. The powder is easier to use, and you can buy it just about anywhere now. Whole seeds are more authentic, but they are harder to find.
To make togarashi spice, mince garlic, grate fresh gingerroot, and toast sesame seeds until they begin to brown slightly. Then, remove them from the heat and cool before grinding together with red pepper flakes in a mortar and pestle or coffee grinder. You can also buy a premade togarashi mixture that includes anise seed and mustard powder, too.
If you are using the powder form of this spice mix, mix it with salt before adding it to your dish. This will help draw out the flavor of the spices without making the dish overly salty. Sprinkle togarashi over fish or meat before cooking for bolder flavors.*
Togarashi is a Japanese word that refers to a variety of spice mixtures. Originally, it referred to the spice mixture made with red peppers, which was used on fish and meat dishes.
Togarashi can be purchased pre-mixed in jars, but it is also easy to make at home in small quantities. The recipe below calls for 1 teaspoon of Japanese ground chili pepper, which will give you a nice medium-heat blend. If you want more heat or you don’t have this pepper, try adding some cayenne pepper or dried chile flakes.
Togarashi is also very versatile and goes well with a wide variety of dishes. It’s great sprinkled on steak or chicken before grilling; the spice mixture can also be used as a rub or marinade for these types of dishes. It’s also good sprinkled over fried rice for a little extra flavor, or added to soups such as miso soup for an added kick.
Togarashi, one of the most popular varieties of Japanese pepper, is a mixture of chile peppers, sesame seeds and ginger. It’s most commonly used in or on fish and meat dishes, but can be sprinkled on other foods for an extra kick.
Togarashi is easy to make at home. All it takes is a handful of ingredients and some time. The Japanese word “togarashi” means pungent chiles, which describes the flavor well.
Togarashi is a mixture made from red and orange chile peppers called aji-no-moto (red), green bell peppers (green), sesame seeds (black), white poppy seeds (white) and ground ginger (pale yellow). Despite the variety in color, the peppers give it its distinctive reddish-orange hue.
Togarashi can be found in many Asian markets and specialty stores. It can also be purchased online through spice shops such as Penzeys Spices or The Spice House . While togarashi is typically used in Japanese cuisine, it is also often found in Korean or Chinese cooking.”
Togarashi is a Japanese spice mix with a lot of flavor. It’s made from seven ingredients, some of which you probably have in your kitchen right now. The basic recipe calls for coarsely ground black and white sesame seeds, chili peppers, seaweed, ginger, garlic, and dried orange peel. Some recipes add more ingredients to create different effects; shiso leaf can be added to make the final product savory rather than spicy.
Togarashi is often used as a spice on grilled meat or fish, but it’s also good with vegetables. When using togarashi in a savory dish, only add it at the end of cooking; it loses its flavor when cooked too long.