This spicy Japanese blend might seem exotic, but since featuring in recipes by Jamie Oliver and the Hairy Bikers, it’s cropping-up in more British store cupboards.
Shichimi Togarashi is a mixture of seven spices and botanicals, which is used as a finishing flavour in Japanese cuisine. It was traditionally sold by merchants who made bespoke blends for their customers. Our Shichimi Togarashi has a chilli base, flecked with orange peel, black and white sesame seeds, Szechuan peppercorns, ginger and seaweed.
Traditionally, Shichimi Togarashi is a finishing spice, sprinkled over noodles, rice and grilled meats. It adds a real wow factor as a salmon crust or for sprinkling over boiled eggs and roast aubergine ... but one of our all-time favourite serves is over cheese on toast.
A recent feature in The Times pitched it as the hottest new blend: "bartenders in America have been experimenting with it for years ... some swear it makes the ultimate popcorn ... add it to your chocolate ganache in cakes and truffles" wrote Tony Turnbull, dubbing Shichimi Togarashi "the new salted caramel."
Shichimi Togarashi should be stored in a dark, airtight container, to prevent it from drying out and to keep it as flavourful as possible.
Since being invented by a Japanese herbal medicine expert, Shichimi Togarashi has been used for its health benefits since the 17th century. It is packed full of vitamins and minerals – a wholly natural, plant-based seasoning.
INGREDIENTS: Chilli, orange peel, black sesame seeds, white sesame seeds, Szechuan peppercorns, ginger, seaweed
ALSO KNOWN AS: Nanami togarishi, seven spice powder, Japanese togarashi spice, shichimi togarishi
COOK THIS SPICE
Miso Salmon Bowl
Gizzi's Sweet Potato with Shichimi Togarashi
Gizzi's Shichimi-Charged Cheese on Toast