But if you’ve only been eating it with a sprinkle of salt, it’s time to level up. Enter togarashi, Japan’s fiery and flavorful spice blend that turns simple edamame into a bold ...

Some 200 varieties of togarashi peppers are cultivated in Japan, most of which are dried and used as spices. We visited the largest production site to lend a hand in the fiery red fields and ...

Chef and Partner, PostBoy PostBoy 207 N Whittaker St., New Buffalo, MI 49117 Check Out: -A new dim sum-inspired menu ...

Sushi has grown in popularity over the last half-century, starting its upward trend in the 1960s and '70s when more ...

Togarashi is available in the spice section ... A 145g tin usually has the amount you'll need for this recipe.

Among the sandos, skewers and sashimi, Farag’s spicy tuna, wasabi leaf and togarashi has become a popular favourite. While the flavours are clearly Japanese, the approach and presentation are a little ...

Squirt a blob of kewpie mayonnaise on the plates and dust it lightly with shichimi togarashi. Serve the meat and cabbage with a bowl of steamed Japanese rice that’s been sprinkled with furikake.

Serve at once with a drizzle of chilli oil, a sprinkling of shichimi togarashi (Japanese seven-spice seasoning) and a flourish of dried tuna flakes (if liked).

If you can't find shichimi togarashi (Japanese seven spice powder), use toasted sesame seeds and a small amount of chilli flakes. Make the beurre blanc. Finely mince the shallot. Heat the oil in a ...