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Hachi Shichimi Togarashi Chilli powder 17g
Hachi Shichimi Togarashi Chilli powder 17g
- A classic Japanese seven-spice blend (Shichimi Togarashi) combining chili with aromatic seeds and peels.
- Delivers an intense flavor complexity and a moderate level of heat ideal for seasoning.
- Essential for adding authentic depth to udon, ramen, tempura, and grilled dishes.
- Supplied in a compact 17g container ensuring freshness and easy storage.
Unleash the flavor of Japan & Korea: Hachi Shichimi Togarashi Chilli powder 17g!
The Authentic Japanese Seven-Spice Blend
Hachi Shichimi Togarashi is a meticulously crafted, traditional Japanese seasoning, famed for its complex composition of seven distinct ingredients. This blend typically includes chili pepper (togarashi), roasted orange peel, black and white sesame seeds, Japanese pepper (sanshō), ginger, and seaweed. Unlike pure chili powder, Shichimi Togarashi offers a depth of flavour and aroma, acting as a versatile finisher that elevates simple dishes. The blend is designed to offer maximum aromatic impact while enhancing the overall taste experience of the cuisine.Complex Heat with Aromatic Depth
The flavour experience begins with the warm, vibrant heat of the red chili pepper, carefully balanced to provide spice without overpowering the dish. This heat is layered with bright, citrusy notes from the roasted orange peel, nuttiness from the sesame seeds, and a subtle, tingling sensation characteristic of sanshō pepper. The resulting profile is intensely aromatic, savory, and offers a perfect synergy of heat and fragrance, making Hachi Shichimi Togarashi a staple condiment found on dining tables across Japan for adding warmth and complexity.How to Enjoy
Hachi Shichimi Togarashi is incredibly versatile and best used as a finishing spice. Sprinkle liberally over hot noodle dishes like Udon or Soba, add a dash to your Miso soup or Tonkotsu broth for an extra layer of warmth and flavour, or use it to season grilled meats, Tofu, or rice bowls (donburi). It is also excellent when mixed into dipping sauces or used to spice up everyday preparations like omelettes or roasted vegetables, providing immediate warmth and deep aromatic notes.Best Before, Important Information
MHD: 26.09.2026
Product packaging, specifications, best-before date (MHD), and price are subject to change without prior notice. All information regarding the products on our website is provided for informational purposes only. Please always read the package inserts, warnings, and instructions supplied with the product before use.
Nutrition & Ingredients
| Energy | 1996KJ / 477Kcal |
| Fat - of which saturated |
25g 1.0g |
| Corbohydrate - of which sugar |
45.0g 5.0g |
| Protein | 18.0g |
| Natrium (Salt) | 24.0g |
Chili 60%, orange peel, black SESAME, seaweed, POPPY seeds, Szechuan pepper, HEMP seeds
Details & Importer
Manufacturer: Hachi
Kreyenhop & Kluge GmbH & Co. KGIndustriestraße 40-4228876 OytenDeutschland
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Frequently asked questions
What is the recommended serving technique for maximizing the aroma of Shichimi Togarashi when used on hot dishes like soup or noodles?
To maximize the aroma, sprinkle the Shichimi powder immediately before serving or just after the dish is placed on the table, rather than incorporating it during the main cooking process.
How does adding Hachi Shichimi Togarashi differ when seasoning light soy-based broth (like kake soba) versus richer, oilier broths (like tonkotsu ramen)?
For light broths, the spice is the primary flavor adjustment, so use sparingly. For richer broths, a slightly larger pinch can be used as the fat and complexity of the broth will temper the initial spice heat and allow the nuanced flavors of the seven components to cut through.
When preparing yakitori, should the Shichimi be applied before grilling, after grilling, or mixed into the dipping tare sauce?
Shichimi Togarashi is traditionally applied after grilling, usually just before serving or directly onto the fully grilled, sauced yakitori to preserve the freshness and complexity of the seven components.
If I am deciding between topping udon or somen noodles with this Shichimi, which type of noodle traditionally benefits more from the robust seasoning?
Udon noodles, due to their thicker texture and often heartier broth base, traditionally pair better with Shichimi Togarashi. Somen, being delicate, often prefers lighter flavor profiles.
How can Hachi Shichimi Togarashi be incorporated into non-Japanese cooking, such as seasoning scrambled eggs or a basic roast chicken?
For scrambled eggs, mix a small pinch directly into the eggs before cooking. For roast chicken, rub it onto the skin along with salt after the cooking process is complete, or incorporate it into the final gravy.
