Sashimi (very finely cut and very fresh fish) and sushi (special rice with usually various types of fish) are characteristic of Japanese cuisine. The seven-spice powder is in line with this because Shichimi togarashi consists of, in addition to chili pepper, ginger powder, hemp seeds and citrus fruit, also Sichuan pepper and sezam seeds. Instead of salt, dried seaweed is added as a final spice because these natural salts obviously go best with fish. Seasoning with regular (sea) salt and pepper is not enough to recreate that characteristic taste.

Ideal for sprinkling over hot soba or udon noodles, miso soup, soups, chicken skewers and white or red meat, pickled vegetables, raw vegetable salads, carpaccios, meat or fish tartare, fried vegetables, marinades (meat and fish), etc. Shichimi and miso are an excellent combination!

Ingredients: Togarashi, mikan, kurogoma, keshi, asanomi, hoshinon, bales de sancho

Contents:40g