Togarashi Oil

Togarashi Oil

by Erica Perez

Togarashi Oil is a deliciously spicy, garlicky, citrusy condiment that you can use as a drizzle on just about any vegetable (think roasted broccoli, brussels sprouts or squash), on steamed rice, or on pureed soups.

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Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

by John Beaver

The aroma of roasting pumpkin seeds coming from the kitchen reminds me of all the wonder and anticipation I felt as a kid around this holiday. As an avid pumpkin seed fan, I have fine-tuned my roasting technique to get the crispy, salty, and toasty results that dentists probably hate but floss manufacturers love.

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Veggie Fried Rice with Shichimi Togarashi

Veggie Fried Rice with Shichimi Togarashi

by Erica Perez

With a good fried rice recipe under your belt, leftover white rice never needs to go to waste again. We top this version with a crispy egg fried in sesame oil and sprinkle it with our bright and slightly spicy Shichimi Togarashi.

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Bibimbap with Flank Steak and Veggies

Bibimbap with Flank Steak and Veggies

by Erica Perez

Bibimbap is a Korean mixed rice dish made with rice and a variety of add-ins, such as sauteed and pickled veggies, kimchi, tofu, sliced meat or a fried egg. Our version is inspired by this tradition.

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Bibimbap with Baked Tofu and Veggies

Bibimbap with Baked Tofu and Veggies

by Erica Perez

Bibimbap is a Korean mixed rice dish made with rice and a variety of add-ins, such as sautéed and pickled veggies, kimchi, tofu, sliced meat or a fried egg. Our version of Bibimbap is inspired by tradition -- a simple and easy way to bring these flavors to your table.

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Shichimi Lamb Kebabs

Shichimi Lamb Kebabs

by Erica Perez

Our Japanese seven-spice blend, Shichimi Togarashi, adds a level of depth and heat to the classic combination of Japanese flavors: soy sauce, mirin, rice wine vinegar and ginger. Notes of citrus and nutty sesame seeds make these kebabs pop.

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Roasted Brussels Sprouts with Shichimi Togarashi

Roasted Brussels Sprouts with Shichimi Togarashi

by Erica Perez

I've tried a few variations on this Momofuku-inspired dressing, and I've discovered that you really can't go wrong with these flavors.

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Baked Miso-Shichimi Eggplant

Baked Miso-Shichimi Eggplant

by Erica Perez

Shichimi Togarashi is an excellent complement to the traditional Japanese pantry ingredients of mirin, miso, sesame and rice wine vinegar.

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Shichimi Togarashi Baked Tofu

Shichimi Togarashi Baked Tofu

by Erica Perez

These spicy, sweet little tofu cubes are great to have on hand for salads. They'd also be delicious in tacos, rice bowls or on their own as a yummy snack!

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Japanese Noodle Soup with Shichimi Togarashi

Japanese Noodle Soup with Shichimi Togarashi

by Erica Perez

Our Shichimi Togarashi blend is a perfect match for soups like this, adding a citrusy spicy kick to the savory umami-ness of the dashi. 

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Spicy Sweet Shichimi Togarashi Popcorn

Spicy Sweet Shichimi Togarashi Popcorn

by Erica Perez

We went through a phase where we ate popcorn nearly every night in our house, and then it just became too much. 

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Crispy Shichimi Togarashi Chicken Cutlets

Crispy Shichimi Togarashi Chicken Cutlets

by Erica Perez

I admit I love fried food. There's nothing like a little crispy chicken to take the edge off a long day, am I right? 

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