Shichimi Togarashi

"Seven spices in perfect balance, Shichimi Togarashi vibrates with flavors."

This revamped blend is based on chili peppers (togarashi in Japanese) with the addition of Breton nori seaweed for its briny flavor, roasted orange peel for a subtle touch of bitterness and caramel, and a hint of ginger for its tangy and warming notes. For a crunchy touch, we've included the traditional sesame and poppy seeds, but we've also added a unique twist with an unusual ingredient: roasted chili pepper seeds!

Shichimi Togarashi, which literally means "seven-flavored (or colorful) chili pepper," is a Japanese spice blend whose origins date back to the 17th century. Introduced to Japan between 1595 and 1605, chili peppers began to be cultivated there as early as 1610, but their use remained primarily medicinal. It wasn't until 1625 that herbalists in Edo (the former name of Tokyo) developed a blend of chili peppers and seeds to make them easier to consume.

Today, Shichimi Togarashi is undoubtedly one of the most popular spice blends in Japan. Traditionally found on the tables of noodle restaurants (udon, soba…), it is now also used in meat dishes and miso broths!