Togarashi sauce can go on virtually anything you want to give an added kick. For a more traditional approach, put it on sushi or a poké bowl. Or experiment with it anywhere you would use a spicy mayo, like as a condiment on a burger or a dip with fries.
Yamatsu Tsujita Co. Ltd. is located just outside Osaka, Japan. Fourth generation owner Tsujita-san is passionate about his spices and has gone so far as to single-handedly save the cultivation of Japanese Takanotsume (Hawk's Claw) chili. This chili is highlighted in his shichimi togarashi.
Sometimes referred to as the seven-spice powder, shichimi togarashi is a spice blend widely used in Japanese cuisine for imparting a nice smoky-sweet heat to a variety of dishes, from a steaming bowl of soba noodles to grilled fish. The origin of shichimi togarashi dates back at least to the 17th century when it was produced by local herb dealers in what was then a small, little-known fishing village of Edo, currently known as Tokyo. Its Japanese name literally translates to seven-flavor chili pepper, which is a reference to the usual seven ingredients that are used to make it: ground chili pepper, sansho or Japanese pepper, roasted satsuma mandarin peel, black or white sesame seeds, hemp seeds or hearts, ground ginger, and nori seaweed. Despite its name, the blend can also add or substitute other ingredients, including poppy seeds, yuzu citrus peel, shiso mint, and rapeseed, while the primary ingredient is always ground chili pepper. Shichimi togarashi is usually simply sprinkled on top of cooked dishes, but it also makes for an excellent rub or marinade for various meats and seafood. Also, while the selection of shichimi togarashi tends to be fairly limited in Western markets, in Japan, these flavorful spice blends are readily available in specialty stores such as the famous Yagenbori, which was established in 1625 and hasn't changed the manufacturing process since.
Over and over again, we fall in love with seaweed's culinary potential. From the depth it brings to broth and soup, to the savory burst of flavor on avocado toast, to the umami richness of seaweed flakes on a crispy fried egg, seaweed is endlessly versatile and inspiring. You'll find that it lends a savory balance to rich and sweet foods, a punch of seasoning to mild flavors, and a briny backbone to just about anything. Use it anywhere you use salt and taste the difference.
They are handwoven by Warazaiku Takubo in Hinokage-cho, close to Takachiho region, where legends say that the grandson of the Shinto sun goddess and mythical ancestress of the Japanese imperial family, descended down with a sheaf of rice - in hopes that Japan is blessed with an abundance of rice.
Ah welcome February! The month of watching parties for the Super Bowl, the Grammy's, and the Academy Awards. Whether you plan to watch one or all three - or even if you care about neither but just want to hang out with family and friends - we all can look forward to the FOOD. I'm looking at you, roasted edamame with a punch of spicy togarashi, a sprinkle of smoked sea salt, and a pucker of freshly squeezed lime juice. You're the one-size-fits-all party food that will enthrall the foodies, delight the gluten-free folks, indulge the waist-line watchers, and make the vegans swoon. Yes indeed friends, there's something for everyone here and a whole lot to get excited about.
First created in Yagenbori herb shop in the early 1600s, Shichimi means seven, for the original seven ingredients included in their blend. This herb was sold for medicinal properties until it became more popular as a seasoning among local street vendors. It is sometimes called yagenbori after the shop where it was first created.
This togarashi zucchini is oil-blanched, lightly salted, and covered with spicy Japanese seasoning that I've fallen in love with. Any excuse to get this stuff into my mouth, I'll gladly take, but these spiralized zoodles ended up being pretty close to perfect. 59ce067264