How can Ben Franklin’s togarashi be used today? Well, it can be used for anything from a main dish to an appetizer or a snack. We’re talking about the hot sour blend of red pepper, sesame and sea salt.

Togarashi is sometimes called Japanese seven spice powder. It is usually made with chilies and sansho (zanthoxylum piperitum) which are Japanese prickly ash. The spicy ingredient may be changed according to the manufacturer and their region.

I recently tried the togarashi served at Avo restaurant in San Diego and was amazed at how versatile it was. I tried it in three different dishes: ahi tuna poke, pork belly bao, and fresh oysters. Every dish had its own unique flavor profile and the togarashi added a nice little kick that didn’t overpower the dish but rather enhanced it.

The ahi tuna poke had salty soy sauce and creamy avocado that was topped with tobiko (flying fish roe). The sesame seeds in the togarashi gave it just enough texture so you could taste them but they weren’t crunchy. The pork belly bao had pickled daikon radish, carrots,

How can Ben Franklin’s togarashi be used today? Well, it can be used for anything from a main dish to an appetizer or a snack. We’re talking about the hot sour blend of red pepper, sesame and sea salt.

Franklin was one of the first American traders in Japan. He was an ambassador there and brought back with him many wonderful spices. His favorite was togarashi, which he added to his breakfast every morning.

You can use this delicious condiment on anything from noodles to French fries or even eggs! There are so many ways to use this mix; the possibilities are endless!

Togarashi is a condiment similar to the Chinese seven-spice powder. It has been used for centuries in Japan. Ben Franklin was one of the first people who wrote about it in the West. He wrote in his journal: “The Japanese salt called Togarashi is a mixture of red pepper, sesame and sea salt.”

Over the years, there have been many variations of togarashi. Some versions substitute ginger for the sesame seeds, and seaweed for the sea salt. Other versions include cayenne pepper and mustard seeds.

How can Ben Franklin’s togarashi be used today? Well, it can be used for anything from a main dish to an appetizer or a snack. We’re talking about the hot sour blend of red pepper, sesame and sea salt.

Togarashi is available at many Asian grocery stores and online. It is often found on the spice aisle at your local supermarket under names like “Japanese seven-spice powder” or “Japanese pepper blend.”

Ben Franklin’s Togarashi is not your average spice blend. This one is packed with flavor and heat. The blend is a fiery combination of red pepper, sesame and sea salt. It’s the perfect spice blend to add to any dish, from chicken to sushi, or even plain ol’ popcorn.

It all started in the early 17th century when Ben Franklin was the first U.S. Ambassador to France. While there, he became enamored with a fiery mix of spices known as togarashi. He brought this spice blend back home with him and created his own version we now know as Ben Franklin’s Togarashi.

Ben Franklin’s Togarashi is not your average spice blend. This one is packed with flavor and heat. The blend is a fiery combination of red pepper, sesame and sea salt. It’s the perfect spice blend to add to any dish, from chicken to sushi, or even plain ol’ popcorn.

Togarashi is a Japanese condiment made from chile peppers, dried tangerine peel, roasted orange peel, sesame seeds, poppy seeds, hemp seeds, seaweed and salt. Also called shichimi togarashi (seven-flavor chili pepper), the mixture was first sold by a medicinal herb shop in Edo (now Tokyo) around 1665.

In one of his letters from England, Benjamin Franklin wrote that he had dined on eel “spiced with sharashi” – most likely referring to togarashi. He later sent some togarashi back to his wife Deborah as a gift.

As a restaurant owner for over 20 years, I am constantly looking for new ideas and recipes to keep my business fresh. Although I have never heard the name of this particular blend, the ingredients are common in most spice racks.

I usually add a bit of togarashi to any dish containing beef, chicken or pork. The heat of the red pepper and the saltiness of the sea salt go together like peanut butter and jelly. The sesame seeds are also a nice addition that adds just enough crunch to give your dish some texture.

I also use it as a topping on some of my dishes such as grilled meats, pastas and salads. You can even sprinkle a little on popcorn or other snacks for an extra kick!

If you enjoy cooking with spices then you will love this recipe which includes: red pepper (cayenne), black peppercorns, coriander seeds, fennel seeds, ginger root powder and sea salt. This is an all purpose seasoning that can be used in many different ways including: adding flavor to soups stews sauces marinades dips dressings rubs marinades baked goods dressings sandwiches salads dressings spreads breadcrumbs breadcrumb coating casseroles stir-fries sauteed vegetables fried rice

The great thing about togarashi is that it gives a nice kick to anything you add it to. It doesn’t matter if you are making chicken, fish, rice or salad; there’s a good chance togarashi will go with it.

One of the best ways to enjoy togarashi is on top of some chicken or fish. Just after you cook the meat and before you serve it, sprinkle some togarashi on top. Personally, I like to mix in some extra virgin olive oil with the spice first. You can also combine the ingredients before hand and store it in a sealed container for later use. The container should be kept in a cool dry place such as your pantry or cupboard. If kept unopened, this method should keep the flavor fresh for a couple weeks.

If you really want to impress your dinner guests then try grilling your chicken or fish with some togarashi on top. The smoky aroma from the grill adds another layer of flavor that compliments the mix perfectly.