Shichimi Togarashi: What It Is and How Chefs Use It

Walk into any udon bar or yakitori counter in Tokyo and there's a small shaker on every table. That's shichimi togarashi, and once it's on your pass you'll find a reason to use it on everything. The short answer: shichimi togarashi is a Japanese seven-spice blend built on red chilli, with roasted orange peel, sesame, sansho pepper, ginger and seaweed for aroma and crunch. It brings heat, but it's the citrus and toasty notes that make it addictive. Here's what's in it, how to use it, and three dishes worth adding to the menu.

What is shichimi togarashi?

Shichi means seven and togarashi means chilli, so the name is literally "seven-flavour chilli". Recipes vary by maker, but a classic blend includes:

• Red chilli flakes: the base, bringing clean, bright heat.
• Roasted orange or citrus peel: the fresh, fragrant lift.
• Black and white sesame: nutty flavour and texture.
• Sansho pepper: a lemony, gently tingling spice related to Sichuan pepper.
• Ginger, nori or aonori, and hemp or poppy seeds: warmth, a hint of the sea and extra crunch.

Shichimi vs ichimi

• Shichimi togarashi: the seven-spice blend. Rounded, aromatic and layered.
• Ichimi togarashi: "one flavour", meaning pure ground red chilli. Hotter and more direct.
• Use them for: reach for shichimi when you want flavour as well as heat; reach for ichimi when you just want heat.

How chefs use togarashi

• Finish with it: the aromatics are delicate, so sprinkle it at the end rather than cooking it for long.
• Season fat: stir it into mayonnaise, butter or sesame oil for an instant dip, glaze or drizzle.
• Dust the fryer: shake it over tempura, karaage, fries or edamame straight out of the oil, while they're still glossy.
• Go light first: start with a pinch per portion. You can always add more at the table.

3 dishes to make with shichimi togarashi

1. Tempura prawn udon. Simmer udon in a dashi and soy broth, top with crisp tempura prawns, a soft egg and spring onion, then finish with a generous shake of togarashi. Our Green Label Udon Dry Noodles cook in minutes, and our Panko & Tempura range keeps the batter light.

2. Togarashi chicken yakitori. Thread chicken thigh onto skewers, grill until charred, brush with a soy-mirin glaze and dust with togarashi just before serving. It's a bar-snack bestseller that costs very little to plate.

3. Spicy togarashi mayo. Mix Japanese mayonnaise with togarashi and a squeeze of lime. Use it on sushi rolls, fried chicken burgers, fish tacos or loaded fries. Make a batch at the start of service and it'll be gone by the end.

Tip: for ramen, add togarashi at the table rather than in the pot, so every guest can set their own heat. Seasir Ramen Sauce makes a quick, consistent base.

How to store togarashi

Keep it sealed in a cool, dark, dry place, away from the stove. The citrus and sesame notes fade faster than the heat, so a blend that smells flat will taste flat. For busy kitchens, decant a small shaker for the pass and keep the bulk bag tightly closed.

Where to buy shichimi togarashi in Dubai

At Addtocart.ae we stock QING Shichimi Togarashi (1KG) and Sakura Jirushi Togarashi Shichimi, Japan Style (1KG), both in kitchen-sized packs for restaurants, cafés and caterers. Explore more in our Japanese Pantry Supplies and Spices & Seasonings ranges.

Order in Dubai and across the UAE

Running a noodle bar, a grill menu or just want your weeknight udon to taste like Tokyo? Order on Addtocart.ae for delivery across the UAE, or talk to our team for kitchen and trade orders: WhatsApp +971 50 9115128 or call +971 4 3388216.

Frequently asked questions

Is shichimi togarashi very spicy?
It has a moderate, warming heat. The citrus, sesame and seaweed balance the chilli, so it's milder than pure chilli flakes or ichimi.

What does togarashi taste like?
Spicy, citrusy and nutty, with a slight tingle from sansho pepper and a hint of the sea from the seaweed.

What's the difference between shichimi and ichimi togarashi?
Shichimi is a seven-spice blend; ichimi is pure ground red chilli.

What can I use togarashi on?
Udon, soba, ramen, yakitori, tempura, rice bowls, edamame, eggs, fries and popcorn, or mix it into mayo and butter.