HOME > Chowhound > Home Cooking >


Uses for Shichimi Togarashi?

Do you use Shichimi Togarashi? If so, how do you like to use it?


  1. Click to Upload a photo (10 MB limit)
  1. Tuna salad with mayo, a few drops of sesame oil and the hot pepper mix

    I use it mainly for sushi tho - spicy tuna rolls.

      1. re: paulj

        Except it's not a 'sauce' at all. It's a mix of 7 dry spices. I think that's what the name translates to. It has a great flavor and nice heat.

        1. re: AmyH

          That's why I put it in quotes. But like hot sauce it is condiment used to add spice to food, usually at the table.

          1. re: paulj

            True. Sorry for the misunderstanding.

          2. re: AmyH

            Amy, is it always the same 7 spices regardless of the brand? Kind of like Chinese 5 spice powder?

            1. re: Sailing77

              I believe it typically has chile pepper, roasted orange peel, sesame seeds, Japanese pepper (which I think is called sansho), seaweed and ginger. I'm sure it's possible that other brands have some other special things added to make them unique. I've only had the "House" brand and like it very much. It looks like Amazon sells some other brands, too.

              There's actually a recipe for the stuff on Chow:
              but it has garlic instead of ginger for some reason. Maybe that's what makes it nanami togarashi.

              1. re: AmyH

                I read someplace that 'Japanese pepper' is Sichuan pepper corn.

                1. re: AmyH

                  Thanks for the link to the recipe. The next time I am at Penzey's I will have to look for the cannabis seeds. ;-)

                  1. re: AmyH

                    I'm sure it's possible that other brands have some other special things added to make them unique.
                    yep, some also contain mustard and or poppy seeds.

                    1. re: AmyH

                      S&H brand has the same ingredients as AmyH describes for House brand, including "Japanese pepper".

              2. Yakitori, kinpira gobo, konnyaku gobo, and anywhere you want a bit of spice.

                1. omelets, soba, as a rub for meats, on baked or poached salmon or other fish, flavoring salad dressings.

                  Try it as an ingredient in a creamy salad dressing that includes some crushed peanuts.

                  1. Thanks for the informative comments. I just ordered a jar online and will report back after a few uses.

                    8 Replies
                    1. re: Sailing77

                      Just this morning I was UNable to find some of this at Whole Foods, will be ordering some too. Do you recommend your source, or are you a first timer too?

                      1. re: blue room

                        blue room,

                        I ordered from this place...


                        Disclaimer - I have NOT ordered from them before.

                        1. re: blue room

                          Do you have an Asian food market in your town? That's where I got mine.

                            1. re: goodhealthgourmet

                              I'm in Salt Lake City -- my driving is very limited, I have to rely on close stores. I don't mind ordering online though.

                              1. re: blue room

                                gotcha. well, if you happen to have an Asian grocery nearby they'll definitely have it. but there's a gourmet & restaurant supply store here in LA that sells a really good one, and they have an online store...fair warning that you can get into a lot of trouble once you start browsing ;)


                                  1. re: goodhealthgourmet

                                    ohhh, thanks for the link ghg. having an obsession with discovering new flavors while living in Alaska can pose a challenge so I love ordering foods online.

                          1. The basic use is as a spice enhancer on noodle soup, such as ramen. Good ramen.

                            5 Replies
                              1. re: rcallner

                                What is "good ramen"? A specific brand or ??? I love ramen and prefer Sapparo Ichiban.

                                1. re: lilmomma

                                  I've been ramen-spoiled in Japan. A good ramen is one from a smelly, possibly even divey very busy Japanese noodle shop that serves gyoza on the side and is jumping with business at midnight. So, if you're not in Japan, I guess I mean from a Japanese noodle restaurant. Regarding the dried brands, I like them too (on a different scale, though), but went into a little nutrition shock when I read the sky-high sodium content and realized the innocent-seeming noodles get a lot of their flavor hit from being deep-fried before packaging. Sorry, that's kind of a buzz-killer. And now I want a bowl of noodles....

                                  1. re: rcallner

                                    One of my favorite food movies is Tampopo, featuring the quest for the perfect ramen.

                                    1. re: paulj

                                      Yes, yes! The young ladies' Western etiquette class scene is brilliant, as are so many more.

                              2. It's good on any asian noodle/stir fry type dish. I also love to sprinkle some on my meats like fish, chicken or pork. And soups!

                                1 Reply
                                1. re: joonjoon

                                  Empty a bag of potato chips onto a cooking sheet warm in the over a few min-gets the oil to the surface then sprikle some over chips very good.


                                2. I love it on hot rice, on eggs and in poke. It can really make tuna poke that much better.

                                  1. Just about everything,

                                    But I really like to top it on some dry noodles, with some Chinese pork floss and pickled radishes and a good generous swirl of Sriracha. It's like the "dan dan mian" love child of a Japanese chef and his Chinese sous-chef mistress. Yum.

                                    1. I'm partial to using it in noodle soups but also like it sprinkled on top of rice with a little soy sauce and scallions.

                                      And David Chang's toasted rice krispies with togarashi are like crack..

                                      1. shichimi works well with dark chocolate. Sounds weird, but it accents the bitterness so your ganache isn't cloying. Try sprinkling some over a dark chocolate cupcake and see if it suits your taste.

                                        1 Reply
                                        1. re: zinFAN

                                          actually, it's not weird at all if you consider that each of the components on its own pairs well with chocolate. it makes perfect sense!

                                          1. re: Ned_Detroit

                                            good one. Will have to remember this!

                                          2. I like it sprinkled on watermelon and/or cucumber.

                                            3 Replies
                                            1. re: MGZ

                                              Watermelon??? You sir are a madman. But I will try this.

                                              1. re: joonjoon

                                                A local chef (and fellow 'hound) once served my wife and I a watermelon granita with togarashi in it. It was very good. My way's just less work.

                                              2. Sprinkled on steamed edamame.

                                                1. It's great on a baked potato, along with some rice wine vinegar.