What is Togarashi?
A Useful Guide to Japan's Bold Spice Blend
LAST UPDATED: March 28, 2025
READ TIME: 10 minutes
Table of Contents
What Is Togarashi?
Tōgarashi (唐辛子, とうがらし) means "chili pepper” in Japanese, and refers to various spice blends from Japan that feature chili peppers as the star ingredient. Bold and versatile, togarashi adds heat and depth to countless dishes.
What Are the Different Types of Togarashi?
There are two main varieties of togarashi: ichimi and shichimi.
Ichimi Togarashi
Ichimi (一味) means “one flavor” (ichi = one, mi = flavor) as it is only made with dried, ground chili peppers. Essentially, ichimi togarashi is Japan’s version of chili powder, offering pure heat and simplicity.
Shichimi Togarashi
Shichimi (七味) means “seven flavors” (shichi = seven, mi = flavor). Also called nani-mi, nana-iro togarashi or simply shichimi, this blend is much more complex. While ingredients and ratios vary, shichimi togarashi is crafted with seven ingredients that each bring their own “flavor.” Chili peppers are always the central ingredient. The remaining 6 ingredients have more flexibility, but tend to come from the following short list:
- Red Chili Peppers
- Red chili peppers provide the foundational heat. They are typically Japanese varieties of the Capsicum annuum species like the takanotsume chili (“hawk’s claw”). They are either dried or roasted and shredded into chili flakes. The heat is often in the medium range, allowing it to complement the other flavors without overpowering them.
- Sanshō Pepper
- Sansho pepper’s numbing sensation gives this seventh element an even more distinct dimension.
- Dried Orange Peel (or other citrus fruit)
- Dried and powdered orange, mandarin, or yuzu peel balances the heat with a touch of citrusy sweetness and bitterness.
- Black or White Sesame Seeds (or both)
- Sesame seeds offer rich nutty flavors and subtle crunch. White sesame seeds are milder and sweeter and brighten the appearance of the spice mix. Black sesame seeds are more robust in their flavor and aroma and also provide an appealing visual contrast to the other colors.
- Aonori
- Dried, powdered seaweed brings a light oceanic, umami element.
- Hemp or Poppy Seeds (or both)
- These seeds ground the blend with earthiness.
- Ginger
- Ginger provides a subtle warmth that complements the heat of the chili flakes.
- Shiso
- Dried and ground shiso leaves enhance the aromatic and herbal aspects of the blend while offering a cooling counterpart to its spiciness.
What Does Togarashi Taste Like?
Ichimi togarashi, the “one-flavor chili,” delivers a straightforward kick of heat, perfect for simply spicing up a wide variety of dishes. Shichimi togarashi, the “seven-flavor chili,” offers more nuance, carefully balancing heat, warmth, sweetness, savoriness, and zest. It’s spicy but never overwhelming, making it an excellent choice for those who enjoy bold flavors without excessive heat.
How Was Togarashi Created?
As soon as chili peppers arrived in Japan by the turn of the 17th century, the development of Japanese chili-based spice blends, or togarashi, was nearly inevitable.
Japan’s Edo Period (1603-1868) saw significant cultural and economic shifts, including the rise of a merchant class and a flourishing of urban life. One of these merchants was a spice expert and herbalist named Tokuemon. In 1625, he opened up a shop on the banks of the Yagenbori canal in Edo (present-day Tokyo). Drawing inspiration from Traditional Chinese Medicine, he combined the newly introduced chili peppers with various ingredients to make a blend that offered a bold and novel flavor as well as health benefits. This blend was the very first shichimi togarashi seasoning.
It was originally sold in small apothecary boxes as an herbal medicine in front of shrines and temples. Culinary and medicinal practices were highly integrated during this time, so as Edo food culture expanded, shichimi gained popularity as a versatile seasoning for noodles, soups, and grilled meats and vegetables—eventually spreading throughout Japan.
The shichimi blend has remained relatively unchanged for centuries and is now a staple in Japanese cuisine, celebrated for the versatility of its unique combination of flavors. 400 years later, Tokuemon's company Yagenbori is still in business, and still blends his original recipe by hand: black sesame seed, dried satsuma mandarin orange peel, fresh and roasted red chili pepper, powdered sansho pepper, poppy seed, and hemp seed. Yagenbori is run by the tenth-generation spice master, Tokuaki. Truly remarkable. It’s a great example of a shinise (老舗), a "long-established business” that reflects Japan's cultural emphasis on tradition, quality, and adaptability.
How To Use Togarashi In Your Dishes
Togarashi is often added as a finishing touch, typically by the diner, not the chef. The reason for this is two-fold: its complex flavors are rather delicate and can vanish entirely during the cooking process, and spiciness is such a personal preference that many Japanese chefs choose to leave that decision to the diner, making it more of a condiment spice blend. This is why you tend to find togarashi on the table of a yakitori or noodle shop, just as you would salt and pepper in an American diner.
It’s similar to how wasabi is typically left on the side of sushi—it’s up to you whether or not to use it, and how much. Keep in mind that Japanese chefs appreciate it if you taste their cooking prior to seasoning it. Their craftsmanship should be fully experienced before you try your hand at flavoring (and potentially over-flavoring) it with condiments.
But after you take the first couple bites or sips of broth and decide to start sprinkling on some shichimi, you’ll know why it has stood the test of time. And that doesn’t mean you can’t add the finishing touch as the cook if you know your guests! Its unique blend of spicy, nutty, and citrusy notes might be exactly what your dish needs to take it to the next level right before serving. It effortlessly elevates so many dishes. Take a look at the following traditional and creative uses to get your ideas flowing.
Traditional Uses
Togarashi plays a key role in elevating everyday Japanese dishes with its bold, balanced flavors. It is best known as a seasoning for noodle soups, but it can spice up just about anything. It has indeed become a quintessential blend, subtly amplifying the artistry of the cuisine. Here’s a look at some of its many uses:
- Noodle Soups
- A sprinkling of togarashi can add a fiery kick to your soba, udon, or ramen, enhancing the broth’s flavor with a kiss of heat and aromatic complexity.
- Yakitori
- It's also an immensely popular seasoning for yakitori skewers, enhancing the savory profile of the grilled meat.
- Tempura
- Togarashi complements the crispy texture of tempura (see above).
- Gyūdon
- A delicious beef rice bowl that benefits greatly from a hint of complex spice.
- Oyakodon
- Chicken and eggs over rice in a bowl—a hearty dish that many love to couple with togarashi.
- Grilled Meats, Fish, and Seafood
- Use togarashi as a dry rub for grilled chicken, steak, or fish for a zesty twist. Its heat pairs well with the smokiness from the grill.
- Nabe
- A family of hot pot dishes that work really well with togarashi.
- Tsukemono
- A pickled vegetable side dish that can be elevated beautifully with a dash of shichimi.
- Snacks
- In Japan, togarashi is often sprinkled on snacks like edamame, popcorn, or French fries for an extra layer of flavor.
Creative Uses
International chefs have also become fascinated with shichimi and are using it in novel ways in their restaurants. Here’s a short list of some ideas—see how versatile it can be!
- Soups & Stews
- Similar to how it’s used in Japanese noodle soups, togarashi is a nice addition to any soup or stew that could use a flavor boost and some heat.
- Veggies
- Togarashi can add depth to roasted or stir-fried vegetables. Try it on sweet potatoes or grilled corn.
- Fresh Fruit
- Similar to how tajín is used in Mexico, shichimi is a great addition to fresh fruit, as the medium heat balances the natural sweetness and the citrusy notes add a subtle tartness.
- Mexican Dishes
- Tacos, quesadillas, ceviche, chiles rellenos, guacamole—wherever chili powder shines in Mexican cuisine, a touch of shichimi fusion can give it an exciting new dimension.
- Eggs
- Use it to spice omelets, scrambled eggs, or eggs Benedict.
- Cocktails
- Why not flavor your margarita or Blood Mary with a new source of heat!
- Dipping Sauces
- Mix it with soy sauce or mayonnaise for a unique dipping sauce.
How Is Togarashi Different From Furikake?
While both furikake and togarashi are versatile Japanese spice blends, they differ in their ingredients, texture, and traditional uses:
- Ingredients and Flavor Profiles
- Furikake is typically made with umami-rich ingredients like fish flakes and dried seaweed that add savory depth.
- Togarashi is primarily made with spicy ingredients like chili peppers, sansho pepper, and ginger, giving it a stronger, hotter flavor profile.
- Texture
- Furikake ingredients are typically dried and crumbled into small pieces, giving it a signature crunch. This combination of textures, like flaky seaweed and crispy bonito flakes, enhances the sensory experience of eating dishes seasoned with furikake.
- Togarashi is usually ground into a powder. This finer texture allows togarashi to evenly distribute heat and flavor without adding crunch, making it ideal for blending smoothly into liquid-based dishes.
- Traditional Uses
- Furikake is a multi-ingredient, nutritious topping meant to enrich simple, staple foods. It was designed to be an end-all flavoring and nutrition supplement to plain rice, although it’s useful for many other dishes as well.
- Togarashi is a spice blend typically used in small amounts for soups, noodles, grilled meats, and other savory dishes. It’s intended to add heat and a bit of flavor, not necessarily to provide a complete seasoning.
Learn more about furikake.
Is Togarashi Healthy?
Beyond its flavor, togarashi packs some health benefits:
- Rich in Antioxidants
- Ingredients like chili peppers and sesame seeds are full of antioxidants.
- Boosts Metabolism
- The capsaicin in chili peppers is known to increase metabolism and promote weight loss.
- Improves Circulation
- Capsaicin can stimulate blood flow by dilating blood vessels and promoting better circulation.
- Heart Health
- Sesame seeds and nori are rich in heart-healthy nutrients, including healthy fats and minerals
Learn more about the health benefits of chili peppers and sesame seeds.
How to Store Togarashi
To keep togarashi fresh, store it in an airtight container and keep it in a cool, dry, dark place.
If stored properly, store-bought togarashi can last up to 6-12 months. Ensure it is kept in an airtight container away from heat, moisture, and direct sunlight. If it develops an off smell, changes in color, or loses its signature bold flavor, it’s best to discard it. Homemade togarashi is best used within 2-3 weeks for maximum freshness and flavor.
Discover the 7 Flavors
Togarashi, especially shichimi, is a versatile blend that can bring a unique fiery zest to your favorite dishes. It’s a simple gateway into Japanese cuisine that you don't want to miss.
Whether you're a home cook or just love trying new flavors, togarashi is an exciting addition to your kitchen—one that will surely get a lot of use. Have you tried togarashi before? What's your favorite way to use it? Share your experiences in the comments below!