In this shichimi togarashi, the aroma and taste of the aroma and taste of dried yuzu is highlighted . While not as spicy as regular Yamatsu Tsujita shichimi togarashi, it still has a nice bit of heat from the Takanotsume (“Hawk’s Claw”) peppers. Use this yuzu shichimi togarashi on dishes where you want a citrus-y brightness, such as a corn miso soup or on top of grilled fish. Also goes great on grilled chicken.
Fourth generation owner Tsujita-san is passionate about his spices and has gone so far as to single-handedly save the cultivation of Japanese Takanotsume (Hawk’s Claw) chili. This chili is highlighted in his shichimi togarashi.
Ingredients: dried yuzu peel, red chili pepper, golden sesame seeds, seaweed, Japanese pepper (sansho), poppy seeds
Favorite shichimi togarashi recipes:
Brindle Vegan Ramen with Fried Eggplant
Bon Appétit Pork Sausage with Coconut-Chile Sauce and Lychees