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Uses for Shichimi Togarashi?

Sailing77 Jun 6, 2011 07:17 AM

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


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  1. g
    gordeaux RE: Sailing77 Jun 6, 2011 08:58 AM

    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. paulj RE: Sailing77 Jun 6, 2011 09:02 AM

      It's Japanese 'hot sauce'

      10 Replies
      1. re: paulj
        AmyH RE: paulj Jun 8, 2011 11:13 AM

        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
          paulj RE: AmyH Jun 8, 2011 11:24 AM

          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
            AmyH RE: paulj Jun 8, 2011 12:54 PM

            True. Sorry for the misunderstanding.

          2. re: AmyH
            Sailing77 RE: AmyH Jun 8, 2011 01:06 PM

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

            1. re: Sailing77
              AmyH RE: Sailing77 Jun 9, 2011 05:57 AM

              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
                paulj RE: AmyH Jun 9, 2011 09:27 AM

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

                1. re: AmyH
                  Sailing77 RE: AmyH Jun 9, 2011 09:57 AM

                  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
                    goodhealthgourmet RE: AmyH Jun 9, 2011 08:31 PM

                    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: goodhealthgourmet
                      Silverjay RE: goodhealthgourmet Jun 9, 2011 08:55 PM

                      Hemp seeds too.

                    2. re: AmyH
                      Zeldog RE: AmyH Sep 9, 2011 08:07 PM

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

              2. BigSal RE: Sailing77 Jun 6, 2011 09:20 AM

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

                1. todao RE: Sailing77 Jun 6, 2011 10:52 AM

                  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. s
                    Sailing77 RE: Sailing77 Jun 8, 2011 08:12 AM

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

                    8 Replies
                    1. re: Sailing77
                      blue room RE: Sailing77 Jun 9, 2011 10:09 AM

                      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
                        Sailing77 RE: blue room Jun 9, 2011 10:30 AM

                        blue room,

                        I ordered from this place...


                        Disclaimer - I have NOT ordered from them before.

                        1. re: blue room
                          AmyH RE: blue room Jun 9, 2011 10:52 AM

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

                          1. re: blue room
                            goodhealthgourmet RE: blue room Jun 9, 2011 08:32 PM

                            blue room, where are you located?

                            1. re: goodhealthgourmet
                              blue room RE: goodhealthgourmet Jun 9, 2011 08:56 PM

                              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
                                goodhealthgourmet RE: blue room Jun 9, 2011 09:15 PM

                                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
                                  blue room RE: goodhealthgourmet Jun 9, 2011 09:20 PM


                                  1. re: goodhealthgourmet
                                    DishDelish RE: goodhealthgourmet Sep 8, 2011 05:07 PM

                                    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.

                          2. rcallner RE: Sailing77 Jun 8, 2011 09:48 AM

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

                            5 Replies
                            1. re: rcallner
                              FoodExpression RE: rcallner Jun 8, 2011 09:58 AM


                              1. re: rcallner
                                lilmomma RE: rcallner Jun 9, 2011 03:23 PM

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

                                1. re: lilmomma
                                  rcallner RE: lilmomma Jun 10, 2011 09:48 AM

                                  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
                                    paulj RE: rcallner Jun 10, 2011 12:10 PM

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

                                    1. re: paulj
                                      rcallner RE: paulj Jun 10, 2011 01:16 PM

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

                              2. j
                                joonjoon RE: Sailing77 Jun 8, 2011 11:46 AM

                                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
                                  don515 RE: joonjoon Jun 9, 2011 07:50 PM

                                  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. rabaja RE: Sailing77 Jun 9, 2011 08:29 PM

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

                                  1. ipsedixit RE: Sailing77 Jun 9, 2011 09:05 PM

                                    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. soypower RE: Sailing77 Jun 9, 2011 10:05 PM

                                      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. z
                                        zinFAN RE: Sailing77 Jun 10, 2011 12:22 PM

                                        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
                                          goodhealthgourmet RE: zinFAN Jun 10, 2011 02:41 PM

                                          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!

                                        2. n
                                          Ned_Detroit RE: Sailing77 Jun 12, 2011 07:02 PM


                                          1 Reply
                                          1. re: Ned_Detroit
                                            rabaja RE: Ned_Detroit Jun 15, 2011 01:41 PM

                                            good one. Will have to remember this!

                                          2. MGZ RE: Sailing77 Jun 15, 2011 01:53 PM

                                            I like it sprinkled on watermelon and/or cucumber.

                                            3 Replies
                                            1. re: MGZ
                                              joonjoon RE: MGZ Jun 15, 2011 02:36 PM

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

                                              1. re: joonjoon
                                                MGZ RE: joonjoon Jun 15, 2011 02:51 PM

                                                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.

                                                1. re: joonjoon
                                                  Ned_Detroit RE: joonjoon Jun 15, 2011 03:44 PM

                                                  Great on mango slices too!

                                              2. letsindulge RE: Sailing77 Sep 11, 2011 05:52 PM

                                                Sprinkled on steamed edamame.

                                                1. pikawicca RE: Sailing77 Sep 11, 2011 07:12 PM

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

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