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Japanese Togarashi

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Steak Togarashi

Clean Flavors

Togarashi, referring to the Japanese word for “chiles,” is a group of table condiment, always including chiles, that bring out the clean and simple flavors of Japanese food. It is one of the most popular seasonings in Japan. 

Japanese Togarashi

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Japones Chilies

Red chilies were introduced into Japan in the 16th century, originally as a medicine, and this seasoning blend likely followed soon afterward. Yagenbori Nakajima Shoten, an apothecary established in 1625 in old Edo (now Tokyo), claims to have introduced the Togarashi blend. The shop, now one of Japan’s most revered spice stores, still exists in the Asakusa district.

Togarashi Skewered Shrimp

Togarashi Crab Sushi Mar 19, 2014, 7-31 PM.JPG


Chile peppers contain capsaicin, a chemical that induces warmth. It is apparently also useful for keeping rice from becoming bug-infested. Capsaicin has also been tested on rats for things like pain relief, cancer cell reduction, diabetes prevention, and weight loss.  

Togarashi Crab Maki

1-Togarashi Peanut Stirfry Mar 19, 2014, 7-050.JPG


Togarashi is used to add both heat and flavor to dishes such as soba noodles, udon, beef tataki, jasmine rice. 

Togarashi Peanut Stirfry

Togarashi General Tsams Chicken Jul 12, 2013 9-49 PM.JPG


Togarashi works well with fatty foods such as unagi (broiled eel), tempuras, shabu shabu (small bits of food cooked in rich broth), noodle dishes, and yakitori (grilled dishes). Our personal favorite is mixing togarashi with sesame oil and tamari as a marinade for salmon, and especially beef tenderloin. 

General Tsam's Chicken

Togarashi Recipes

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