Japanese Togarashi Spice Blend

$6.00

FINISHING SPICE | JAPANESE SEVEN SPICE | SALT FREE | MEDIUM HEAT | VEGAN

Togarashi goes on last. Most things in your spice drawer go in at the start of cooking. This one belongs on the table, not in the cupboard. Chili and orange peel for the bright heat, sesame and poppy seed for the nutty crunch, seaweed for the salty depth. Shake it over ramen, rice, grilled pork, or fries and the dish stops being plain.

Ingredients

chili powder, orange peel, pepper, sesame seed, poppy seed, seaweed

Style
Please select a packaging option below:

From Our Laguna Beach Spice & Tea Shop

The one thing we tell everyone who buys this, plus a few we've picked up.

Keep it on the table rather than putting it away with the cooking spices. Citrus, sesame, and gentle heat fade during cooking, so a light sprinkle right before serving is what makes noodles, soups, grilled meat, and roasted vegetables taste brighter.

A tip from our customer: stir a spoonful into mayonnaise or softened butter. It turns into a sandwich spread or a finishing butter for corn and grilled fish without any other work.

  • What to use it on

    Ramen and noodle bowls, shaken on at the table.

    Soups and rice, where a pinch does what a squeeze of citrus would.

    Grilled pork and other grilled meats, after they come off the heat.

    Roasted vegetables, edamame, and avocado toast.

    French fries straight out of the fryer or oven, where the sesame, citrus, and chili beat seasoned salt.

Try This Simple Recipe Tonight

Shichimi Togarashi Oven Roasted Ribs

Serves 4-6

Beef short ribs baked low and slow with lemon and rosemary, then finished with a Shichimi Togarashi pan sauce thickened to a glossy coat.

Ingredients

  • 2 lbs beef short ribs
  • 1 lemon, sliced thin
  • 1 sprig rosemary
  • 1 clove garlic, minced
  • 1/4 tsp kosher salt
  • 1/4 tsp Tellicherry pepper
  • Juice from 1 lemon, about 2 tbsp
  • 1 tbsp cornstarch
  • 1/2 cup scallions, sliced
  • 2 to 3 tbsp Shichimi Togarashi

Instructions

  1. Preheat oven to 350°F. Place ribs in a baking dish and season with salt, pepper, and 2 tbsp of Shichimi Togarashi.
  2. Arrange lemon slices and rosemary on top of the ribs.
  3. Cover the dish with aluminum foil and bake for 1 hour. Remove the ribs from the oven and let rest, covered, for 15 to 20 minutes.
  4. Transfer the ribs to a platter and discard the lemon and rosemary. Pour the pan juices into a measuring cup and add enough water to bring the liquid to 1 cup.
  5. In a saucepan, add the reserved juices, minced garlic, lemon juice, and the remaining Shichimi Togarashi. Bring to a simmer.
  6. Whisk the cornstarch with 1 tbsp water in a small bowl and add to the saucepan. Continue cooking until the sauce thickens enough to coat the back of a spoon.
  7. Serve with the sauce poured over the top of the ribs. Enjoy!