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Shichimi Togarashi

Shichimi Togarashi

$9.99
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Shichimi Togarashi is a traditionally salt-free seasoning from Japan that's commonly used with nabemono (one-pot dishes), soups, udon noodles, and yakitori chicken. Additionally, Shichimi Togarashi seasoning is great for stir-frying, encrusting, or just spicing up fish, chicken or beef. The flavor of our Shichimi Togarashi Japanese chili spices is intense and does a fast-paced dance on the tongue, filling your mouth with sensation thanks to the addition of Szechwan peppercorns.

Flavor Profile

This salt-free Japanese chili seasoning is nutty, bittersweet, and briney with peppery notes and warm citrus flavor.

How to Use

Use Shichimi Togarashi to season nabemono (one pot dishes), soups, udon noodles, yakitori (chicken pieces broiled on a skewer), and stir fries. Sprinkle on fish, poultry, and beef.

About This Blend

Shichimi Togarashi is a traditional seasoning from Japan that translates to "seven flavor chili." Our blend is handcrafted using a variety of excellent spices, creating an intense flavor.

More Information

Learn more about the origins of Shichimi Togarashi

More Uses: 

Seasoned Edamame: Sprinkle on top of steamed edamame.

Togarashi Egg Salad: Mix with mayo, hard-boiled eggs, and diced cucumbers and radishes.

Shichimi Togarashi Q&A

What is Shichimi Togarashi?

Shichimi Togarashi is a salt-free blend of seven different chiles, seeds and spices.

How do I use Shichimi Togarashi when cooking?

Use Shichimi Togarashi in stir-fries or for encrusting chicken, beef or seafood. Add to udon noodles or nabemono.

What is Shichimi Togarashi typically used for?

Shichimi Togarashi is typically used for added spice and flavor to udon noodles, nabemono or yaiktori chicken. It's also commonly used in stir-fries.

Dietary Information

Salt-Free

MSG-Free

Nut-Free

Dairy-Free

Gluten-Free

Onion-Free

Garlic-Free

Black Pepper-Free

Corn-Free

Sweetener-Free

Sugar-Free

Vegetarian

Vegan

Ingredients

Toasted sesame seeds, black sesame seeds, orange peel, white poppy seeds, Hungarian paprika, Chinese chiles, Szechwan peppercorns, ginger and toasted seaweed