This Japanese blend of whole and generally coarsely ground spices is also known as seven-flavor seasoning. While there are many variations, a typical shichimi-togarashi is shown below. Various types of seaweed are sometimes added for taste variations. Shichimi-togarashi is used as a seasoning in cooking and as a condiment on the table for soups, noodle dishes, tempura and many other Japanese dishes. In Western cooking it is effective for seasoning barbecued, grilled or pan-fried seafood when mixed with a little salt and rubbed on before cooking.

Recipe for shichimi-togarashi