Togarashi Recipe

Spice up your life with this authentic Nanami Togarashi recipe! Inspired by a Honolulu Advertiser article (3/12/03), this vibrant Japanese chili blend is a flavorful twist on the classic shichimi togarashi. Featuring a zesty citrus kick, this homemade mix is perfect for elevating noodles, yakitori (grilled dishes), nabe (one-pot meals), soups, stews, and more. Its slightly gritty texture and sharp, hottish flavor beautifully contrast rich and fatty foods like unagi (eel), tempura, and shabu-shabu. Learn to make this easy recipe in just 5 minutes and enjoy the fresh, zesty flavor for up to a month!

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Togarashi

• 1 tablespoon sansho peppercorns
• Green Nori Seaweed Flakes
• Dried Tangerine Peel
• Ground Red Chili Pepper
• Black Sesame Seed
• Sesame Seeds
• 1 clove minced garlic

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How to Make Togarashi

1. Combine 2 tablespoons of sesame seeds, 1 tablespoon of sansho peppercorns, and 2 tablespoons of chili powder in a spice grinder or food processor. Grind until finely ground but not powdery.
2. Add 1 tablespoon of finely chopped nori seaweed, 1 tablespoon of finely grated citrus peel (orange or yuzu recommended), and 1 clove of minced garlic to the ground spice mixture. Stir thoroughly to combine.
3. Transfer the Nanami Togarashi to an airtight container. Store in the refrigerator.
4. Your homemade Nanami Togarashi will stay fresh for up to one month.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

0g

Fat

0g

Carbs

0g

Recipe Tags (Choose a tag and find related recipes!)

15 Minutes Or Less Time To Make Course Cuisine Preparation Condiments Etc Asian Japanese Easy Refrigerator Herb And Spice Mixes Cooking Mixes Equipment 3 Steps Or Less