Shichimi Togarashi

Shichimi Togarashi is one of Japan’s most beloved and versatile spice blends, used for centuries to add depth, warmth and a lively kick to everyday dishes. Our carefully crafted version brings together seven complementary ingredients to deliver a seasoning that is bold, aromatic and distinctly Japanese in character.

Each blend combines white and black sesame seeds, sansho pepper, dried orange peel, chillies, toasted seaweed and ginger — working together to deliver a flavour that is simultaneously hot, citrusy, nutty and gently smoky. The result is a seasoning with real complexity: warming heat from the chillies and sansho pepper, a refreshing tang from the orange peel and ginger, and a subtle earthiness from the sesame and seaweed.

For best results, add Shichimi Togarashi at the end of cooking or directly at the table — this preserves the brightness of the spices and ensures the full aromatic profile shines through.

Ingredients

•       White sesame seeds

•       Black sesame seeds

•       Ancho pepper

•       Dried orange peel

•       Chillies

•       Toasted seaweed (nori)

•       Ginger

Suggested Uses

Shichimi Togarashi is incredibly versatile.

Always add Shichimi Togarashi at the end of cooking or at the table. Heat diminishes the delicate aromatic oils in the sesame, orange peel and sansho pepper — adding it late ensures the fullest, most vibrant flavour.

Here are some of our favourite ways to use it:

Ramen & Udon Noodles, Soups. Sprinkle generously over the broth just before serving for a spiced, aromatic finish. Finish miso soup, dashi or any clear broth with a pinch to deepen the flavour.

Grilled Fish & Prawns. Dust over fish or prawns after grilling or pan-frying for a citrusy heat. Works equally well as a pre-cook rub.

Rice Dishes. Stir into plain steamed rice or sprinkle over rice bowls (donburi) for an instant flavour lift.

Sushi & Sashimi. Use sparingly as a table condiment alongside soy sauce and wasabi to add a gentle warming note.

Salads. Scatter over Asian-style salads or edamame for a nutty, spiced crunch.

Eggs. A superb addition to soft-boiled or fried eggs — especially in a Japanese breakfast spread.

Net Weight: 70g