Shichimi togarashi is a traditional Japanese spice blend consisting of seven ingredients, including red chili pepper, sansho (Sichuan pepper), roasted orange peel, black and white sesame seeds, hemp seeds, ground ginger, and nori seaweed flakes. It adds a spicy, citrusy kick to dishes like ramen, udon, and grilled meats.
Furikake is a dry Japanese seasoning typically sprinkled over rice. It comes in various flavors, such as nori seaweed, bonito flakes, sesame seeds, and dried fish, adding both texture and savory flavor to plain rice.
Yuzu kosho is a spicy Japanese condiment made from yuzu zest, chili peppers, and salt. It offers a fragrant, citrusy heat that pairs well with grilled meats, sashimi, or hot pots.
Wasabi is a pungent green paste made from the root of the wasabi plant. It's known for its intense heat and is often served with sushi and sashimi. Real wasabi has a distinct, fresh flavor, and it's a must-try for spice enthusiasts.
Nori is a type of seaweed often used for making sushi rolls (maki). It adds a slightly salty and briny flavor and a crisp texture. You can also toast nori and crumble it over rice dishes or salads.
Ponzu is a citrus-based sauce made from yuzu or sudachi juice, soy sauce, mirin, and dashi. It has a tangy, umami-rich flavor and is used as a dipping sauce for tempura, sashimi, or salad dressings.
Sansho, or Sichuan pepper, is a spice with a unique numbing, citrusy flavor. It's often used in Japanese cuisine to season grilled eel (unagi) or to flavor noodle dishes like Szechuan-style tantanmen.
Tamari is a type of soy sauce similar to traditional soy sauce but with a milder, richer flavor. It's often gluten-free and can be used as a dipping sauce, marinade, or seasoning for stir-fries and soups.