Spicy, citric and with a little taste of the sea. The shichimi togarashi (literally “seven flavored chilies”) is a spice mix with dried red chili, sansho pepper, hemp seeds, white and/or black sesame seeds, tangerine peel and nori. It is widely used in Japanese cooking and is a pantry staple that is both a all purpose seasoning as a plus of taste final.
You may have seen them in a Japanese restaurant, it is usually found next to the soy sauce on the table. It is special for its citrus and marine complexity, which provides an exceptional umami flavor and this allows season many dishesespecially noodles, stews, and fried or grilled foods.
Red chillies are the principal ingredient in the shichimi togarashi spice mix. Other ingredients vary by region and manufacturer, but generally include sansho peppercorns, dried tangerine or orange peel, alternating with lemon and lime as well, and sesame seeds or hemp seeds. Depending on the mix, other components may include ginger, garlic, and dried seaweed.
Outside of Japan, shichimi togarashi is simply called “Shichimi. 7 spices” or “Togarashi” and can be easily found in a red bottle in stores. asian stores or in the large supermarket chains such as Carrefour or El Corte Inglés. However, this last option is less frequent, so visiting a store specializing in sushi, ramen or Japanese products will be the best option.
In cooking, it is frequently used in Japanese cuisine and there are several ways. The best way to enjoy this seasoning is sprinkled on noodles: Udon, Ramen or Soba, even in dishes that contain soups or sauces such as boiled tofu and gyudon, or meats such as Yakitori which is grilled chicken, or with seafood. .
But of course, shichimi togarashi is also compatible with many Western dishes such as: fried chicken, French fries, soups, rice dishes, salads, popcorn and more. It really depends on the personal taste and creativity of the diner to enjoy the seasoning.
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