.52 oz - Japan

A traditional seven-spice mixture. A blend of red peppers, sansho pepper, roasted orange peel, black and white sesame seeds, seaweed, and ginger. A classic combination which is very useful to have around; The seaweed brings out the flavors in our dish, and the pepper gives a little kick to whatever you add it to. Usually used on Japanese noodle dishes, such as Udon and Soba.

Shichimi Togarshi or sometimes referred to as Nanami Togarashi

Chef John Howie uses this with his Spicy Ahi Tuna Sushi.