Shichimi togarashi spice blend

A Japanese dry seasoning of ground chilli, Sichuan pepper, mandarin peel, sesame and nori, aromatic and moderately hot, on noodles, rice, gyoza, tempura and soups.

Shichimi togarashi spice blend is a Japanese dry seasoning of ground red chilli, Sichuan pepper, dried mandarin peel, black and white sesame, nori seaweed, poppy and hemp seeds, bright orange-red, aromatic, moderately hot, with citrus-nutty notes. It is sprinkled over udon and ramen noodles, rice, donburi, gyoza, tempura, soups, yakitori and fried vegetables and used as a table condiment.

Recipes with this ingredient

Melon and Cream Cheese SaladAuthor's cuisine | Salads

This exquisite salad with melon and cream cheese is the embodiment of freshness and sophistication. Its base is juicy melon infused with the aroma of spices, giving the dish a spicy Eastern touch. Creamy cheese enriched with lemon juice creates a delicate airy texture, while crunchy caramelized hazelnuts provide an unexpected contrast. Arugula and Parma ham add balance – a light bitterness and noble salty taste. Olive oil and grated lemon zest complete the composition, creating a harmony of aromas. This salad is a true gastronomic poem, perfect for summer dinners or festive aperitifs.

Gin's Seafood RiceJapanese cuisine | Main courses

A recipe from Thibault Villanova's book "Cooking Like in Anime. Recipes for Real Otaku!".

Greek tomato soup with fetaGreek cuisine | Soups

Recipe from Roman Grachev, chef of the restaurant Eva.

Green BowlEuropean cuisine | Salads

Recipe from Chef Glen Ballis for the Avocado Queen restaurant.

Salmon tartare with avocado puree and radishFrench cuisine | Main courses

Recipe from Chef Glen Ballis, from the menu of Magura Asian Bistro.