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Serves: 10
If they like it, it serves 10 otherwise  - thinking face emoji
Preparation time: 10 minutes Totaltime: 10 minutes

Recipe makes about 1/2 cup Technically togarashi is a small, hot red Japanese chili available both fresh and dried, but its most popular use is as part of a traditional spice mix that commonly comprises seaweed, orange zest, ginger, sesame seeds, and chile powder. Though “spice mix” may call to mind Chinese five-spice or curry powder, togarashi, sometimes called ichimi, is often used as a finishing spice.


  • 2 tablespoons ground red pepper, such as ichimi togarashi or cayenne pepper
    1 tablespoon granulated dried orange peel
    1 tablespoon white sesame seeds and/or black sesame seeds
    1 teaspoon hemp seeds and/or poppyseeds
    1 teaspoon ground sansho peppercorns or Sichuan peppercorns
    1 teaspoon nori flakes (cut from about ½ sheet nori, or sold as anori)
    ¼ teaspoon ground ginger


  • Place all ingredients in a medium bowl, and whisk to combine.

    Transfer the blend to an airtight container, and keep it in a cool, dry place.

    Sprinkle a small amount on grilled meats, noodle soups, and more.
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Togarashi ichimi

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