Blend Shichimi Togarashi

Shichimi Togarashi is a staple spice blend in Japan. It was invented by herbalists during the 17th century Edo period and is still a staple on the tables of many Japanese restaurants, much like salt and pepper on our bistro tables.
 Profile The Shichimi Togarashi blend possesses an interesting balance of flavors. Fresh and citrusy with Andaliman berry and bitter orange peel, iodized by the addition of wakame seaweed, full of roundness thanks to black sesame, with a spicy touch. It's a blend that can be sprinkled as desired in ramen broth, on white rice, with marinated fish, and why not on a salad.
 Like all our blends, the spice grinding and blending are carried out regularly in our workshop in Paris. Our Shichimi Togarashi contains black sesame, hot chili pepper, bitter orange zest, Andaliman berries, and wakame seaweed.
 INSPIRATIONS, IDEAS AND RECIPE SUGGESTIONS:
 Use Slightly spicy, its unique taste is perfect for soups and noodles, as well as meats and rice. Boasting very fresh citrus notes thanks to the Andaliman berries and citrus peel, it can also be used as a substitute for yuzu in certain recipes. It also replaces ponzu sauce, a mixture of soy sauce and yuzu juice in nabe or shabu shabu .
 60ml glass jar, net weight 32g