Shichimi Togarashi - Summer Heat!
If you're reading this, you're super lucky cuz you have the opportunity to order this summer-seasonal extra spicy shichimi togarashi! This seasonal blend of ...
If you're reading this, you're super lucky cuz you have the opportunity to order this summer-seasonal extra spicy shichimi togarashi! This seasonal blend of shichimi togarashi is produced in very small amounts and when it's gone, it's gone ('til next summer....).
This is a super seasonal summer blend of extra spicy togarashi made by renowned Yamatsu Tsujita who makes the other amazing togarashi that I am obsessed with. This is the same blend of spices (red chili pepper, golden sesame, black sesame, sanshou, dried yuzu peel, nori, poppy seeds, and shiso) but it skews HEAVY towards the spice. If you've tried the other two togarashi by Tsujita, you know that they're already pretty spicy, but this one definitely blows them out of the water, heat-wise. But it's the summer blend, and how are you going to beat the heat but by eating spicy foods?!
Shichimi Togarashi: one of my favorite Japanese condiments and an everyday staple of Japanese life. 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!). You can sprinkle it over grilled veggies, add some to your salads, or sprinkle over grilled beef, chicken, or fish. Pro-tip: if you're eating a low salt diet, seasoning with togarashi will enrich the flavor without adding salt!
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. Typically, a shichimi togarashi is made of chili pepper, sansho pepper, citrus peel, black sesame seeds, white sesame seeds, hemp or poppy seeds, nori seaweed, and ginger. This one trades out shiso for ginger and uses poppy seeds instead of hemp seeds. Both the original shichimi togarashi and the yuzu togarashi are made with the same ingredients, but the yuzu togarashi has more yuzu peel in it and is very citrus forward.
Yamatsu Tsujita is a spice blender based outside of Osaka, a region renowned for its shichimi togarashi. Yamatsu Tsujita honors this tradition by using only the best quality ingredients grown in Japan, picked at peak ripeness, and adjusting each batch to showcase the ingredients that are showing best at the time. Yamatsu Tsujita has taken a particular interest in supporting the Japanese chili varietal, Takanotsume, that has become obsolete as Japanese companies look to foreign, more economical chilies. It has a beautiful aroma and flavor and definitely has a kick to it (more so than the industrial brands).
0.28 oz (It's a smaller portion than his other two togarashi)
From Sakai, Japan
*To keep the flavors super punchy, store in the freezer or fridge
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