Shichimi Togarashi, also known as togarashi, yagenbori shichimi togarashi, togarashi seasoning, or shichimi powder, is a vibrant, salt-free, MSG-free spice blend. It was named shichimi togarashi in recognition of its composition—shichi means “seven”, mi means “taste” or “flavor”, and togarashi means “pepper”. 

This ancient spice blend was developed in the year 1625, by an herbalist working at the Yagenbori herb shop in the city of Edo—modern-day Tokyo. It was developed using the principles of Chinese medicine; every individual ingredient of the blend was carefully selected for the unique healing property it delivered.

Businesses that frequently purchase Shichimi Togarashi are:

• chicken, pizza and Japanese restaurants;
• brewpubs;
• bistros;
• olive oil shops;
• independent spice shops;
• seasoning companies; and 
• companies who manufacture salsa, nuts and offer subscriptions

Flavor Profile

Shichimi Togarashi is wonderfully peppery with citrusy, nutty, and briny flavors.

How To Use

This versatile blend is a popular table condiment in Japan and is generally used to season food just before eating. Shichimi Togarashi is used to add both heat and flavor to Udon Noodle Soup and Ramen Soup Bowl. Yakitori is a popular Japanese street food usually made with chicken. We decided to crank up the flavor and came up with Salmon Yakitori, seasoned with Shichimi Togarashi to bring out the rich flavor of the salmon. If ribs are more your style, Oven Roasted Ribs with Shichimi Togarashi will not disappoint. Try this blend in our Freekeh Breakfast Bowl or for a snack with Spicy-Sweet Shichimi Togarashi Popcorn.  It goes well with fried food like tempura or a fatty pork confit. It’s great on grilled kebabs and makes gorgeous snacks, like spiced nuts and popcorn. It also makes a beautiful presentation sprinkled over crisp summer melon.