Togarashi Blend

  • Quick & Easy
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Togarashi, which translates to “Japanese chili pepper,” is commonly available as spice blends like shimi togarashi and nanami togarashi. Ramen shops usually have vial-like containers of them at the table, and they’re also easy to find at Japanese markets. Most recipes contain dried chiles, peppercorns, sesame seeds, and nori, as well as a number of variable items; the umami flavor of the nori is the standout. I keep a store-bought bottle on hand, but it’s just as easy to make it, and a fresh homemade batch showcases the citrus zest. It’s a wonderful thing for dishes that need a kick—I love it on avocado toast and hard-boiled eggs. Experiment with the zest; grapefruit is a great alternative to orange.

Ingredients

  • 3 (2-inch) squares toasted nori
  • 1 1/2 teaspoons dried orange or tangerine zest
  • 1 1/2 tablespoons toasted sesame seeds, divided
  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon crushed red pepper flakes
  • 3/4 teaspoon dried minced garlic

Directions

  1. ~Wave the nori over the flame of a gas burner a few times, until the corners curl and they turn crisp, or roast under a broiler, turning periodically. Break up into small pieces and transfer to a spice grinder or mortar. Add the zest, half of the sesame seeds, the black pepper, red pepper flakes, and garlic. Pulse or pound with a pestle until a coarse, dry mixture forms, then stir in the remaining sesame seeds.
  2. Do Ahead: The togarashi can be made 1 month ahead. Store in an airtight container at room temperature.

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