Shichimi togarashi, literally “seven flavour chilli”, is Japan’s classic seven-spice blend, one of the most useful table seasonings in the entire cuisine. Built around red chilli, or togarashi, it brings together a balance of ingredients that typically includes citrus peel, sansho pepper, sesame seeds, seaweed, ginger, and poppy or hemp seeds, giving it a flavour that is at once spicy, citrusy, and savoury.

That complexity is what makes it special. Rather than delivering heat alone, it layers a warm chilli kick with bright citrus aromatics, nutty sesame, a marine note from the seaweed, and the tingling, almost numbing lift of sansho. The result is a fragrant, moreish seasoning where a single pinch adds real depth and dimension.

It is used above all as a finishing sprinkle at the table and in the kitchen. It is the traditional partner to udon, soba, and ramen, scattered over rice bowls such as gyudon, and dusted onto yakitori, grilled meats and fish, tempura, and soups. It also lifts modern dishes from roasted vegetables to eggs and fries. Offered in an 80g bottle for the table and a 400g pack for the kitchen, it is an essential, versatile seasoning.

Why choose Sea House Shichimi Togarashi?

• Japan’s classic seven-spice. The iconic blend of chilli, citrus, sansho, sesame, and more.
• Spicy, citrusy, and savoury. A complex, layered flavour rather than simple heat.
• A pinch does a lot. Fragrant and moreish, adding real depth in small amounts.
• Endlessly useful. For udon, soba, ramen, rice bowls, yakitori, and grilled dishes.
• Two sizes. An 80g bottle for the table and a 400g pack for the kitchen.