A zesty take on the classic Japanese table seasoning, our best-selling togarashi layers nori seaweed with hot chile flakes, bright citrus, and nutty sesame for a crunchy, aromatic finish that goes on just about everything. Sprinkle over udon or ramen, steamed rice, sushi, grilled meats like chicken yakitori, roasted veg, popcorn, even avocado toast. Or whisk it into a quick marinade with soy sauce, rice vinegar, and scallions. Flavor profileToasty sesame • gentle Szechuan tingle • citrus sparkle • savory nori • medium heat How to use Finish bowls of ramen, udon, rice, poke, sushi, and yakitori Marinade: 1 Tbsp togarashi + 2 Tbsp soy + 1 Tbsp rice vinegar + 1 tsp sesame oil + sliced scallions Bloom 1–2 tsp in hot oil for 30 sec and drizzle over tofu, mushrooms, or grilled fish Upgrade snacks: sprinkle on fries, popcorn, cucumbers, or a soft-boiled egg Quick Recipe: Baked Miso–Shichimi Eggplant (Weeknight Easy) Stir 2 Tbsp white miso, 1 Tbsp soy, 1 Tbsp mirin (or honey), 1 Tbsp neutral oil, 1–2 tsp togarashi. Halve small eggplants, score flesh, brush with sauce. Bake at 425°F (218°C) 18–22 min until caramelized. Finish with a pinch of togarashi and scallions. Hand-mixed from:White sesame, black sesame, poppy seeds, crushed red chile flakes, orange zest, citric acid, nori, and Szechuan pepper. Allergen note: Contains sesame.Heat level: Medium.Storage: Keep sealed, cool, and dry; avoid steam for best crunch and aroma. Bring restaurant-level brightness to weeknight cooking—one shake at a time.
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