Shichimi Togarashi

Shichimi Togarashi


The word togarashi translates to Chinese Mustard. Schichimi Togarashi is a commonly used Japanese 7-spice blend that typically includes red chile pepper, roasted orange peel, yellow and black sesame seeds, Japanese pepper, seaweed, and ginger. Use the mixture to flavor soups or noodles and yakitori.

Togarashi History

Chiles were introduced to Japan in the 16th century most likely via China.  While some fresh chiles are used, dried chiles in different forms are more common. In addition to Shichimi togarashi, you can also get Ichimi, which is just dried, powdered chile.

Shichimi Togarashi Recipe

Although ingredients may vary here is basic togarashi recipe for those who would like to try their hand at making their own.
  • 3 teaspoons sansho powder
  • 1 teaspoon nori flakes
  • 3 teaspoons dried tangerine or orange peel
  • 3 teaspoons ground chili pepper
  • 1 teaspoon black sesame seeds
  • 1 teaspoon golden sesame seeds or poppy seeds
  • 2 teaspoons minced garlic
  1. Grind the seeds with the sansho and chili powder (in a suribachi — the grooved Japanese mortar, or a small spice grinder).
  2. Stir in the nori, peel and garlic.
  3. Store in airtight container in refrigerator; will remain fresh for a month.

Where To Buy

Togarashi can be purchased at Japanese or other Asian markets or try the ethnic foods section of your local well-stocked grocery store. If you'd like to try your hand at your own version we've included a recipe on this page. Additionally you can buy online at

More Uses For Togarashi

  • Sprinkle on popcorn
  • Top fresh melon
  • Sprinkle on hot rice
  • Use as a rub on meats
  • Season fresh hot french fries


Barbara Bowman graduated with degree in Foods and Nutrition from San Jose State University. As CEO of she spends most waking hours writing, cooking, eating, gardening and traveling.