In Japan, it is known as “shichimi togarashi”, which literally means “seven-flavor chili”. It is a staple of Japanese cuisine and adds a lively kick to countless dishes.
What is togarashi?
Shichimi togarashi is an extremely versatile Japanese spice blend. As the name indicates, it brings together seven ingredients that create its vivid color and aroma: red chili pepper, mandarin zest (which gives the blend its orange hue), white sesame seeds, poppy seeds, hemp seeds, nori or aonori, and sansho pepper (a relative of Sichuan pepper).
Often used as a table condiment, it adds a crunchy, spicy touch to foods such as onigiri or tempura. Numerous regional recipes exist: some include garlic and ginger, while others add yuzu zest, shiso leaves, wakame seaweed, and other local ingredients.
Where does togarashi come from?
Historians trace its use back to the 16th century. Chili peppers first reached Japan for medicinal purposes, and by 1625 a dried chili mix was being sold as a food additive in what was then Tokyo.
That event marked the birth of shichimi togarashi. Yagenbori, the company that developed the blend, still operates today and has been handcrafting it for more than 400 years. Since then, Japanese cooks have relied on it to add heat and depth to traditional dishes.
What does togarashi taste like?
Togarashi offers a balanced profile: gentle heat and aromas of citrus and sesame. It is spicy, tangy, and rich in umami. The mandarin zest adds a hint of sweetness that tempers the chili bite.a0
Are there different varieties of togarashi?
There are indeed several kinds of togarashi, most of which are named for the number of spices they contain. “Ichimi”, for example, is made solely of powdered chili pepper, while the best-known “shichimi” contains seven seasonings. These two forms are staples of Japanese cooking, yet many sub-varieties adjust the ingredients and their ratios to create different flavor profiles and levels of heat.
One version uses takanotsume chilies, far hotter than those found in the classic blend. Others introduce shiso leaves for extra freshness, more yuzu, or additional sansho. A variant called “nanami togarashi” follows the traditional recipe but includes only half the usual mandarin zest.
How to use togarashi in cooking?
In Japanese kitchens, togarashi serves as both an all-purpose condiment and a finishing spice for noodle dishes such as ramen, soba or udon. It also complements meat and fish dishes like yakitori, gyudon and other preparations, whether as a coating or a final sprinkle.
Because it is so versatile, you can pair it with almost anything, from soups and broths such as miso soup to side dishes that need extra zip. It brightens salads and vegetable stir-fries, giving them character without overwhelming heat.
Ultimately, it all comes down to your own taste. Experiment freely until you discover the combination that suits you best.
What are the health benefits of togarashi?
Thanks to its diverse ingredients, togarashi can offer health benefits. Like many peppery spices, Sichuan pepper may boost blood flow and relieve nasal congestion, while sesame seeds provide valuable vitamins and minerals. Blends that include ginger may aid digestion and ease joint pain, and nori, rich in iodine and iron, can support thyroid function and red blood cell production.
How to replace togarashi?
Togarashi has only a few true substitutes, the closest being furikake. This seasoning also contains nori and sesame seeds, along with ground dried fish, salt, miso and wasabi.
Although it shares some of the same notes, furikake is much milder, so dishes that need real heat are better served by another type of togarashi, such as nanami togarashi. Among Middle-Eastern blends, zaatar and dukkah, both of which have a toasted sesame character, can also work in a pinch.
Where to find togarashi?
Togarashi is still uncommon in standard supermarkets, but you will find it in specialty grocery stores. Numerous websites also sell classic blends and the variations mentioned in this article.
How to store togarashi?
Togarashi will keep for up to three months in an airtight container, stored away from light and humidity.
