Shichimi Togarashi, large 60 ml jar

Shichimi Togarashi is an essential spice blend in Japan. 

It was invented in the 17th century during the Edo period by herbalists and to this day sits on the tables of many Japanese restaurants, like salt and pepper on our bistro tables.

 The Shichimi Togarashi blend has an interesting balance of flavors. 

Fresh and citrus with Andaliman bay and bitter orange peel, iodized by the addition of wakame seaweed, full of roundness thanks to black sesame, with a spicy touch. 

It’s a mixture that can be sprinkled as desired in a ramen broth, on white rice, with marinated fish or even on a salad.

 Like all our blends, the grinding of the spices and the assembly are carried out regularly from our workshop in Paris. 

Our Shichimi Togarashi contains black sesame, hot pepper, bitter orange zest, Andaliman berries and wakame seaweed.

 Use Slightly spicy, its unique taste wonderfully flavors soups and noodles, as well as meats and even rice. 

Benefiting from very fresh citrus notes thanks to Andaliman berries and citrus peels, it can also be a substitute for yuzu in certain recipes. 

It also replaces ponzu sauce, a mixture of soy sauce and yuzu juice in nabe, or shabu shabu.