A seven-spice blend found on every table in Japan, togarishi adds a spicy touch to nearly every dish
Delectable spiciness that isn't too hot
Great for Seasoning Japanese noodles, rice, soups, vegetable dishes (sautéed edamame, bok choy), seared ahi, sashimi or crudo, or mixing with ponzu as a dipping sauce
Togarashi is used throughout Japan as a condiment, occupying the same place on the table as salt and pepper in America. The Japanese translation for nanami means seven seas (or seven flavors), while togarashi refers to a red pepper native to Central and South America thought to be introduced into Japan from China.
The brand of togarashi we sell is from S&B. The Japanese 7-spice blend includes red chile pepper, roasted orange peel, white and black sesame seeds, Japanese pepper, seaweed, and ginger. It provides a delectable spiciness that isn’t too hot and is the perfect addition for Japanese noodles, rice, soups and vegetable dishes such as sautéed edamame and bok choy. Of course, it also perks up the flavor of fish and other proteins! We especially love it as seasoning for seared ahi, sprinkled atop sashimi or crudo, or mixed with ponzu as a dipping sauce.
Fun Fact: Since founding in 1923, S&B Foods has been producing and distributing a dazzling variety of spices, condiments and cooking ingredients, including curry sauce mix, pasta sauce and Chinese food products. Besides being the first company to successfully manufacture curry powder in Japan, and among the first to introduce spices and herbs from foreign shores, it innovated tube wasabi!