Shichimi Togarashi

A traditional Japanese spice, seeds and seaweed mix, used to flavor fish, soups, noodle dishes, grilled meats and seafood. Also known as Japanese 7 spice. Adds freshness and heat to any dish.


chili, orange zest, white and black sesame seeds, poppy seeds, Sansho pepper, sea lettuce.

Net weight: 40 g

    Japanese cuisine

    Japanese cuisine is a unique blend of flavors and ingredients that have been passed down for centuries. One of the defining features of Japanese cuisine is its use of fresh, seasonal ingredients. Japanese people place great importance on the quality and flavor of their food, and this is reflected in the abundance of high-quality seafood, vegetables, and seasonings that are used in their dishes. The country is renowned for its sushi and sashimi, both of which rely heavily on fresh fish and seafood.

    A defining aspect of Japanese cuisine is its use of umami – a term used to describe the fifth taste sensation, which is often described as savory, hearty, or meaty. Umami is found in many different ingredients, including soy sauce, miso paste, and seaweed, and it is an important flavor in many traditional Japanese dishes.

    Miso soup is a staple in the country and is made from a mixture of fermented soybeans, salt, and koji (a type of mold that is used to ferment the soybeans). 

    Ramen is a noodle soup that is made with a variety of ingredients, including broth, noodles, and toppings, such as sliced pork, seaweed, and boiled eggs. There are many different variations of ramen, each with its own unique flavor profile.

    Tempura is another popular dish in Japan that has been around for centuries. It is a type of deep-fried dish, made from seafood, vegetables or other ingredients that have been battered and then deep-fried. The result is a crispy, crunchy exterior that surrounds a tender, juicy center.

    Matcha is a type of powdered green tea, which is an important ingredient in many traditional Japanese dishes, and it is also used in the creation of desserts and drinks, such as matcha ice cream, matcha cake, matcha latte and many others.

    Japanese cuisine places great importance on presentation and aesthetics. This is reflected in the way that the food is arranged on the plate and the use of beautiful serving dishes. For example, bento boxes, which are traditional Japanese lunch boxes, often include an assortment of food items arranged in a visually appealing manner.

    Miso eggplant with Shichimi Togarashi

    • 1 medium eggplant (about 400 g)
    • 1/2 tbsp. mirin
    • 1/2 tbsp. rice wine vinegar (or other vinegar)
    • 1 tbsp miso paste
    • 1/2 tbsp. honey/sugar (optional)
    • 1-2 tbsp. sesame oil
    • 1 tsp. Shichimi Togarashi
    • 1-2 tbsp. neutral oil (for brushing the eggplant)
    • 1 spring onion (for garnish)
    • salt
    1. Cut the eggplant in half lengthwise and make slits in the flesh in a diagonal manner without cutting the skin.
    1. Place the eggplant in a baking tray, brush some oil on top and add salt.
    2. Bake for 20 minutes in an oven preheated to 200°C. If the eggplant is larger, add another 5-10 minutes.
    3. Meanwhile, mix mirin, rice wine vinegar, miso paste, 1 tbsp. sesame oil, honey and 1 tsp. Shichimi Togarashi. Combine well.
    4. Take out the eggplant, coat each half generously with the above mixture and return to the oven.
    5. Bake for another 20 minutes or until fully cooked and the flesh is completely soft.
    6. Before serving, optionally drizzle with more sesame oil, sprinkle Shichimi Togarashi and chopped spring onions.

    Tuna steak with Shichimi Togarashi

    • 1 tuna steak (200-250 g)
    • sesame oil
    • Shichimi Togarashi
    • neutral oil
    • spring onion (for garnish)
    • salt
    • string beans (for a side dish)
    1. Pat dry both sides of the fish well. Salt lightly.
    1. Heat a pan over medium to high heat and pour 1-2 tbsp. oil.
    2. Cook the tuna for 2-3 minutes per each side for rare to medium steak.
    3. Take out the fish from the pan, sprinkle with Shichimi Togarashi and optionally with sesame oil and slices spring onion. Serve with steamed green beans.