Have you ever had the pleasure of consuming shichimi togarashi? It is a traditional Japanese spice blend that consists of nori, red pepper, and seven other types of spices (seaweed).
The taste is one of a kind and highly concentrated, and it goes very well with grilled meats as well as noodles.
This spice blend was first used in Japan in the 17th century, and it continues to enjoy widespread popularity there even now.
When you go to Japan, you will notice that many of the restaurants provide shichimi togarashi on the table.
People in the United States are becoming more aware of its diversity and taste, which is contributing to the country’s rise in popularity.
Shichimi togarashi is now readily accessible in supermarkets around the country as a direct result of its rising popularity.
However, it may be rather pricey, so if you’re working with a limited budget, you should look into some excellent alternatives that can provide results that are comparable.
Here are the top five alternatives to using shichimi togarashi in your cooking.
Prepare yourself for the delightful heat that is about to make your meals more interesting.
What is Shichimi Togarashi?
A Shichimi Togarashi is a Japanese spice mix that commonly consists of chili peppers, orange peel, Sichuan pepper, seaweed, and ginger. Shichimi Togarashi may also contain other spices.
The phrase “seven taste chili pepper” is where the name Shichimi Togarashi comes from.
This is a reference to the spice mixture that has seven distinct tastes, including sour, sweet, salty, bitter, and umami in addition to spicy.
Although the precise components may change from one location to another or from cook to chef, these seven tastes are believed to be vital to the mixture.
It is common practice to use the pepper as a finishing spice, sprinkling it over finished foods like as ramen or soba noodles to provide an extra punch of flavor.
In addition to that, marinades and rubs for meats or vegetables may be made using this ingredient.
Shichimi Togarashi is a versatile spice that can give depth and fire to any meal, despite the fact that some people may not be acquainted with its use.
Start with a tiny quantity, then add more as necessary to get the desired flavor.
It’s possible to customize the precise combination of spices that go into shichimi togarashi, so feel free to experiment until you discover the right combination.
Shichimi togarashi is a terrific way to add a little something extra to your cuisine since it has a complex taste and can be used in a variety of different ways.
The 4 Best Substitutes for Shichimi Togarashi
If you are unable to get shichimi togarashi or do not have it on hand, there are a few suitable substitutions that will give your food a taste profile that is comparable to that of shichimi togarashi.
1. Combination of Salt and Chili Powder
Who would have believed that the mix of chili powder and salt would result in such a successful outcome? Not me, that’s for sure, but I’m pleased I gave it a go anyhow.
The first time I tried out this combination, I did it on a whim, and the results pleasantly pleased me. I have been using this combination ever since.
While the chili powder contributes some heat to the meal, the salt plays an important role in bringing out the full taste of the chili powder.
It is quite simple to implement, in addition to being an excellent method for enhancing the taste of any food.
You only need to season your dish with some salt and chili powder, and you’ll be set to go.
It is essential to remember the proportion of salt to chili powder if you make a substitution for Shichimi Togarashi using either salt or chili powder alone.
It is my recommendation that you use roughly the same amount of chili powder as salt.
This will prevent the meal from becoming too salty or hot while yet ensuring that it has sufficient flavor.
There is no limit to the amount of chili powder that may be added to a meal in order to increase its level of spiciness.
2. Furikake
There is a good chance that furikake has been placed on the table of every person who has ever eaten in a Japanese restaurant.
This spice mix is usually produced by combining seaweed, sesame seeds, and dried fish, and it is sprinkled on top of rice before serving.
A wide variety of additional foods, such as soup, salad, and stir-fry may all benefit from the addition of furikake.
Furikake has a rich history that dates back to the Edo era, despite the fact that it may seem to be a straightforward seasoning.
During this time period, the Shogunate instituted a salt monopoly, which resulted in the commodity’s increased price.
Japanese families started using furikake as a flavoring ingredient for their rice since it allowed them to use less salt.
Even in modern times, furikake remains one of the most widely used seasonings in Japan, and it can be purchased in a broad range of different tastes.
When one thinks of Shichimi Togarashi, furikake may not be the first thing that springs to mind as an ingredient; yet, it is an excellent replacement for Shichimi Togarashi.
Salty and savory in flavor, furikake has a flavor characteristic with the spice blend known as shichimi togarashi.
Also comparable is its texture, which is characterized by a faint crunch due to the presence of sesame seeds.
The absence of chili peppers in furikake is the primary distinction between that seasoning and Shichimi Togarashi.
This indicates that it will not provide any more heat to the food you are preparing.
You may always add some chili pepper flakes to your furikake if you want it to have a little bit of a kick to it. This is an option for those who like things spicy.
3. A Mix of Salt, Sesame Seeds, and Chili Flakes
This blend of salt, sesame seeds, and chili flakes is a simple but adaptable method to add flavor to any food. It is popular in many regions of the globe where it is used as a condiment.
The nutty taste of the sesame seeds is set off to perfection by the addition of the salt, while the chili flakes provide a little bit of spice to the dish.
This savory combination will make every meal taste better, whether you sprinkle it over grilled veggies, use it as a spice for poultry or fish, or utilize it in any other way.
The greatest part is that it can be made quickly and easily at home with just a few basic ingredients.
This blend has a far less intense level of taste when compared to Shichimi Togarashi.
The sesame seeds have a taste that’s comparable to that of nuts, but since there aren’t any additional spices involved, the overall flavor is more simpler.
If you want something with a more straightforward taste profile, this is going to be an excellent option for you to consider.
4. Ichimi Togarashi
This Japanese chili pepper powder is called “ee-chee-mee toe-gah-rah-shee,” and it is created from chili peppers, orange peel, rice bran, seaweed, and sesame seeds. You pronounce it “ee-chee-mee toe-gah-rah-shee.”
It is often sprinkled on top of ramen or soba noodles as a garnish, but it may also provide a little of heat to grilled meats or vegetables if applied appropriately.
You may even use it in desserts if you have a daring spirit and want to try something new.
The taste of ichimi togarashi is multifaceted and may be described as fiery, somewhat sweet, and tangy due to the presence of orange peel in the spice.
It is the best approach to give your dish a little bit of an additional kick.
In contrast to shichimi togarashi, ichimi togarashi has a more robust taste and a higher level of spiciness.
If you are seeking for a replacement that will impart a taste profile that is comparable to that of the original ingredient, ichimi togarashi is an excellent option.
Just be sure not to use too much of it since it has the potential to quickly dominate the tastes of other foods.
Conclusion
There will be occasions when you don’t have any shichimi togarashi, just like there will be times when you don’t have any other ingredient.
The good news is that a number of cupboard staples may successfully stand in for a variety of ingredients.
Any replacements, depending on what it is that you are cooking, may work well in their place.
You ought to be able to discover a shichimi togarashi with a little bit of research and trial and error.
FAQs
Is Japanese 7 spice the same as Shichimi?
Shichimi Togarashi, or Japanese Seven Spice, is a highly famous spice mix that may be found in Japanese households as well as restaurants. It is also known as Japanese Seven Spice.
What does shichimi togarashi taste like?
Togarashi, in his words, is “an feeling of toasted sweetness and spice.” The seaweed offers umami notes, the sesame seeds bring texture to the table, the orange zest adds flowery and sweet notes, and the ginger contributes a little of zing to the dish. Despite not being very spicy, the dish has a lot of flavor.
What is the difference between Japanese 7 spice and Chinese 5 spice?
Comparing Chinese Five Spice to
To begin, the five spices traditionally used in Chinese cooking come from China. Shichimi togarashi is another name for the Japanese spice blend known as seven spice powder. In contrast to Five Spice, Seven Spice is built on a foundation of chili peppers, dried orange peel, sesame seed, dried ginger, seaweed, and Sichuan peppercorns.
What is shichimi togarashi made of?
Shichimi togarashi is a Japanese spice mix that gives a variety of meals a hot umami flavor. It is composed of chili flakes, seaweed, and sesame seeds, amongst other things. In addition to this, it is an excellent method for reusing orange peel, which would otherwise be thrown away.
How spicy is shichimi togarashi?
What kind of heat does shichimi togarashi have? If you were to compare shichimi togarashi to a spice mixture such as harissa powder or berbere seasoning, you would most likely come to the conclusion that it did not have quite the same level of heat. When weighed against other types of Japanese cuisine, however, it has a rather high level of heat.
