House - Shichimi Togarashi - Japanese Mixed Chili Pepper 0.63 Oz (.2-Pack)

This chili powder was suggested as an accompaniment for our Udon Noodles. Such a great suggestion and we just love it! The spice is not too overbearing and the flavor just blends with the soup mix we used. Reminiscent of what we used to eat back in the day. Just love the heat -- just right.

We absolutely love this seasoning.. its got a perfect level of spice to add to your meal.. i love it on my breakfast sandwich.. its great with some eggs.

I love paprika, it’s one of my favorite spices but I find most to be too harsh (tasting off when not cooked in something), this on the other hand is the Japanese answer to paprika. It is fantastic. It is mild enough for my wife to enjoy but hot enough that with a few more shakes you can taste it. It’s not smoky, but it gets a similar flavor from the black sesame seeds. I’ve used it on rice, noodles, macaroni and cheese, even turkey or roast beef sandwiches, but by far my favorite use for this is chowder. It adds just enough spice at the table to cut the richness of a creamy chowder. I no longer have to add hot paprika or cayenne while cooking to get the flavor I want while still leaving the bulk of the soups enjoyable for my kids and wife. This has as much place at my table as black pepper or salt.

The item itself is almost perfect. My only problem is the cost. I was able to go to my local Asian grocery store and get the same amount of product for nearly half the cost.As for the item itself, I love it. Ironically, it works in places I wouldn't have expected it to work in a brilliant way. I love adding it to ramen broths (or pretty much any soup that needs a kick of heat).

It is hard to tell from weight, 0.63 oz, what the actual volume will turn out to be. In this case, less than I anticipated. Glad I bought two.

I bought this to make Roy Yamaguchi's famous edamame recipe:Roy's Edamame Seasoning (this will make a ton, you might want to reduce quantities proportionally)•8 oz. kosher salt•4 oz. shichimi (Japanese red pepper seasoning)•1 oz. granulated sugarEDAMAME:1/2 lb. edamame beans, in pods1 tbsp. of Roy's Edamame Seasoning1/2 tsp. sesame oilPREPARATION:Boil 7 cups of water in a large pan. Wash edamame bean pods well. Add edamame to boiling water, and let boil for 5-10 minutes. Drain the edamame, toss with Roy's edamame seasoning and sesame oil. You can serve edamame warm or cool.It's gooooood! Last night I made a bowl of plain brown rice, sprinkled this over it, then liberally covered it with Furikake Rice seasoning, mixed it up, and it was haute cuisine! I have never had rice that was so delicious! I bought the multipack so I could turn friends on to it; I always include a copy of Roy's recipe to get them started. I highly recommend this seasoning!

I had to ask the chef, what was the seasoning he used? This was it. Yum.

I had never had this before until my ex introduced me to Poke bowls since he had lived in Hawaii. They had a topping called "togarashi pineapple", and since i didn't know what it was, I asked. I'm not usually a fan of pineapple, but the employee HIGHLY recommended it. When I got my veggie bowl, the best part was the togarashi pineapple. I could have eaten a whole bowl of that with a little rice.That was several years ago now and I was at the grocery store last week and saw a fresh pineapple. My mind went straight back to the togarashi, so I ordered it that same night. And the fresh togarashi pineapple was as amazing as I remembered.I'm going to try this in ramen soup for a little heat. But if I never use it for anything other than pineapple, it would still be worth it!