Shichimi Togarashi in Japanese means “seven spices”. A famous Japanese spice blend dates back to the 17th century. First, it was sold in pharmacies for its medicinal properties. Quickly, street vendors began to use it throughout Japan as a seasoning. It is like “a toasty sweet spice experience.” Though it's not super-spicy, the seaweed lends umami notes, sesame seeds bring texture to the table, orange zest adds floral, sweet notes, and ginger contributes a bit of zing.
While many variations exist, our shichimi togarashi is very traditional. We dry our orange peels and salted ume shiso leaves, toast our seaweed, sesame.
As all our spice blends Shichimi Togarashi is house-blend.

How to use:
Usually, the Japanese add SHICHIMI TOGARASHI to season their noodles, such as udon, soba or nape (hotpot). But bottles of shichimi are found on the table in many restaurants. Yakitori (chicken skewers) or gyudon (beef-topped bowl of rice) also taste great with shichimi added. You can also sprinkle it on tempura and other fried foods. We love to sprinkle it on the deep-fried chicken wings, eggs in the morning, smoked salmon on toast, avocado on toast! It’s so good it’s easy to just sprinkle it on everything. Yum!