, or straight chili pepper.) Schichimi togarashi always includes the dried red chili pepper, and usually also contains sesame seeds , a little dried orange peel, dried seaweed, and a hint of ginger. Depending on who makes your blend, you may also find hemp seeds, garlic, yuzu, or poppy seeds thrown in the mix. Think of it as a spice blend with a trifecta of flavor—heat, citrus, and umami.
Still, crucially, Shichimi togarashi offers a different kind of heat from that of the saucy Asian chili pepper condiments like Sriracha or sambal oelek. It’s not as in-your-face right from the beginning. It's a slow flavor build—and burn! Ten years ago, upon my first introduction to the stuff, it could be difficult to find in the States. Luckily, my local fishmonger carried the blend before I could find it anywhere else. He would give me a small unmarked plastic soufflé cup of togarashi to experiment with each time I picked up a filet or two for dinner. Now, it doesn't have to be a a clandestine operation. You can
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