Momoya Fresh Shichimi Togarashi 1 phần

In order to preserve the flavor and aroma of each of the seven ingredients, we have coated them with rapeseed oil and simply seasoned them with sugar and salt. We only use Japanese pepper from Wakayama and yuzu peel from Kochi. We use less chili pepper than commercially available shichimi togarashi, so the numbing spiciness and refreshing aroma of the sansho and the aroma of the yuzu, which goes well with the sansho, are particularly prominent. This is a moist type of seasoned shichimi that can be used in the same way as traditional dried shichimi togarashi (noodles, hot pots, soups, rice bowls, yakitori, etc.), as well as on its own as a side dish for rice or with cold tofu. 
Momoya's "Sasaa Nama Shichimi Togarashi - Sansho has a Spicy Taste" is a seasoned shichimi with a "raw" feel, made with seven carefully selected ingredients (sesame, ginger, seaweed, chili pepper, green onion, sansho pepper, and yuzu peel), wrapped in rapeseed oil to bring out the flavor and aroma of each ingredient, and finished with simple seasonings such as sugar and salt to create a moist finish. Only Japanese sansho pepper from Wakayama is used for the sansho pepper, and yuzu peel from Kochi is used for the yuzu. The amount of chili pepper is kept to a minimum to highlight the numbing spiciness and refreshing aroma of the sansho pepper and the flavor of the yuzu peel. Just like the conventional dried shichimi togarashi, it is a versatile seasoning that can be used as a condiment for noodles, hot pots, soups, rice bowls, yakitori, and more, as well as on rice and cold tofu.

Product specifications for Momoya Momoya Sasaa Nama Shichimi Togarashi