Togarashi

Togarashi, a Japanese seven-spice blend from the Klingenberg workshop

Togarashi (more precisely: Shichimi Togarashi, „seven spices“) is the most important spice blend of everyday Japanese cooking – the equivalent of salt and pepper on every table. We mix it in our workshop in Klingenberg am Main from chili flakes, roasted sansho pepper, mandarin peel, sesame, black sesame, nori seaweed and poppy seed. The profile: citrusy-fresh on the nose, tingling-hot on the palate, lightly maritime in the finish.

How to use

Togarashi is scattered over ramen, soba and udon noodles just before serving so the sansho stays fresh. As a finish on sushi, onigiri, fried tofu or avocado toast, half a teaspoon per portion is enough. Stirred into walnut oil or sesame oil it becomes a dipping sauce for dumplings.

Important: never cook togarashi – the essential oils of the sansho and the mandarin peel vanish at once. Always add at the table or at the last moment.

Recipe: express ramen with togarashi crunch

A quick ramen bowl that shows off the spice perfectly.

Ingredients for 2:

• 2 portions of fresh ramen noodles
• 700 ml chicken stock
• 2 tbsp umami seasoning paste
• a splash of calamansi vinegar
• 2 soft-boiled eggs (6½ min)
• 100 g spinach, 1 spring onion
• 1 tsp togarashi per bowl

Method: Bring the stock to the boil with the umami seasoning paste, season with calamansi for acidity. Cook the noodles separately and divide into deep bowls. Pour the stock over, let the spinach wilt in it. Add the egg halves and spring onion, scatter generously with togarashi. Serve at once.

Why this togarashi? We use real sansho pepper and roast the sesame before mixing. This gives the authentic, lightly tingling mouthfeel that supermarket products lack. If you like it even more grassy-fresh, add a touch of Curry Hara.

What's in it?

Seven components in the Japanese tradition: chili flakes for the heat, roasted sansho pepper for the citrusy tingle, mandarin peel for the freshness, light and black sesame for the nutty depth, nori seaweed for the maritime note and poppy seed as a fine finish.

At a glance

• Authentic seven components in the Japanese tradition
• Medium heat with a citrusy sansho tingle
• Vegan and versatile with fish, vegetables, soups and rice
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives

Goes well with

For ramen soups, the umami seasoning paste is the ideal base. If you want to extend the Asian arc, reach for Curry Hara or our Za'atar for a West-East bridge. As a splash of acidity on grilled fish, calamansi vinegar fits, for the tempura side walnut oil. A hot fresh shot of Curry Dragon lifts the profile further. Discover more in our spice blends.

Frequently Asked Questions

What is the difference from Szechuan pepper?
Sansho is closely related but has finer citrus notes and is less numbing than Szechuan. Both are Zanthoxylum berries, but sansho is more perfumed.

Can I cook togarashi in hot sauces?
No – the mandarin peel loses its aroma. Always scatter it over at the end.

How hot is it?
Medium hot. Comparable to well-dosed chili powder, but with an extra citrus kick.

What is the 7 g sample good for?
Perfect for trying out – enough for about 8 portions of ramen or as a gift for sushi lovers.