Curry shichimi togarashi

Shichimi Togarashi , or "seven-flavored chili," is much more than just a Japanese curry: it's an explosion of flavors created in 17th-century Edo by visionary apothecaries. This powerful and fragrant blend combines cayenne pepper, sesame seeds, orange peel powder, poppy seeds, ginger, Batak berries (Sansho), and nori seaweed for an intense and unique aroma that is simultaneously lemony, spicy, and briny.

Used in meat dishes, soups, and desserts alike, Shichimi Togarashi has become a staple of Japanese cuisine… and beyond! Chef Yotam Ottolenghi loves it for its exotic, warm, and lemony notes, which he adds to his sauces, roasted vegetables, and creative marinades.

Suggestions for use:

• Sprinkle it over your soba noodles, eggs, or fried rice.

• Incorporate it into an Asian vinaigrette or a coconut milk sauce.

• Perfect on a fillet of trout en papillote or grilled salmon

• Add it to a Japanese-style marinade for poultry or beef

• Try it in a cookie dough or a spiced chocolate for a surprising dessert!