Togarashi - Yuzu Shichimi & Ichimi (Spicy!)
Togarashi: one of my favorite Japanese condiments and an everyday staple of the Japanese kitchen. Sprinkle it over rice, dip grilled chicken in it (like you ...
Togarashi: one of my favorite Japanese condiments and an everyday staple of the Japanese kitchen. Sprinkle it over rice, dip grilled chicken in it (like you dip sushi in soy sauce), sprinkle a little over fresh tofu or pickles, or mix it with a little soy sauce to make a delicious dipping sauce (and if you want to level it up, add mayo and dip veggies in it!). Add a sprinkle to meat broths and soups. Just note, you usually use togarashi as a finishing seasoning instead of cooking with it, since its fragrance is so delicate, it'll dissipate if you cook with it. Protip: If you're eating a low salt diet, seasoning with togarashi will enrich the flavor of your food without adding salt! These togarashi come in a cute little tin (and is by the company that invented this style of tin!) and each tin contains two sealed packets of togarashi which makes it easy to keep your togarashi punchy and fresh!
Shichimi Togarashi is a blend of seven spices that work in harmony to enhance the flavor of the dish, add a little spice, and is also considered to have medicinal properties (detoxification, appetite enhancement, and improved digestion). That's why it's an everyday condiment in the Japanese diet.
Yuzu Shichimi Togarashi: Contains chili pepper, yuzu, white ginger, shiso, sansho, chenpi (sundried mandarin citrus peel), sesame seeds and hemp seed. This has beautiful citrusy aromatics and is quite spicy (especially by Japanese standards).
Ichimi: Just powdered chili pepper. Yup, this is spicy!! It's definitely the spiciest togarashi we stock :)
Yawataya was started by a man who used to sell chili peppers in the temple garden of Zenkoji Shrine in the early 1700's in what is now known as Nagano prefecture. Three generations later, they opened a shop in front of Zenkoji shrine and began to make shichimi blends a la minute for people, according to their tastes. Hemp was a huge cash crop for Nagano, but the other spices were hard to come by in the late 1800's, so Yawataya reached out to neighboring farms to ask them to grow the chili peppers, sesame seeds, ginger, and shiso. Sansho was foraged from the mountains, and the dried citrus peels were imported. Thus this Nagano blend of seven spices was born, based mostly on what could be grown, harvested, and dried within a small radius.
From Nagano, Japan
*To keep the flavors super punchy, store in the freezer or fridge or in a cool dark place.
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