Summary

Togarashi, a vibrant and salt-free blend, occupies a beloved spot in Japanese cuisine, akin to the role of salt and pepper on Western dining tables.

History

Togarashi, also known as Shichimi Togarashi, is a traditional Japanese spice blend with a history that dates back to at least the 17th century. Initially sold by herbal medicine shops, its culinary appeal quickly made it a beloved condiment for enhancing the flavors of soups, noodles, and rice dishes. Each ingredient in Togarashi, including chili pepper, sesame seeds, and nori, contributes to its unique sharp and tangy flavor profile. As its popularity grew, regional variations emerged, incorporating local ingredients while preserving the blend's core elements. Today, Togarashi is celebrated not just as a seasoning, but as a versatile flavor enhancer that adds depth and complexity to a wide range of dishes, from grilled meats to salad dressings.

Why We Love It

Togarashi's ability to enhance simple dishes like a sautéed spinach or a bowl of steaming noodles with its complex flavors of heat, citrus, and umami is why it's a staple in our kitchens.

The More You Know

Togarashi pairs exceptionally well with rich dishes like ramen and udon, as the spice blend helps to cut through the creaminess and adds depth to the overall flavor profile.