{"product_id":"togarashi-2","title":"Togarashi","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTogarashi, a Japanese seven-spice blend from the Klingenberg workshop\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTogarashi (more precisely: Shichimi Togarashi, „seven spices“) is the most important spice blend of everyday Japanese cooking – the equivalent of salt and pepper on every table. We mix it in our workshop in Klingenberg am Main from chilli, roasted sansho pepper, mandarin peel, black sesame, sweet paprika, nori seaweed, lemon myrtle, black pepper and ginger. The profile: citrusy-fresh on the nose, tingling-hot on the palate, lightly maritime in the finish.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eTogarashi is scattered over ramen, soba and udon noodles just before serving so the sansho stays fresh. As a finish on sushi, onigiri, fried tofu or avocado toast, half a teaspoon per portion is enough. Stirred into \u003ca href=\"\/en\/products\/walnussol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewalnut oil\u003c\/strong\u003e\u003c\/a\u003e or sesame oil it becomes a dipping sauce for dumplings.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e never cook togarashi – the essential oils of the sansho and the mandarin peel vanish at once. Always add at the table or at the last moment.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: express ramen with togarashi crunch\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA quick ramen bowl that shows off the spice perfectly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 2:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 portions of fresh ramen noodles\u003c\/li\u003e\n\u003cli\u003e700 ml chicken stock\u003c\/li\u003e\n\u003cli\u003e2 tbsp \u003ca href=\"\/en\/products\/wuerzpaste-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eumami seasoning paste\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003ea splash of \u003ca href=\"\/en\/products\/calamansiessig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecalamansi vinegar\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e2 soft-boiled eggs (6½ min)\u003c\/li\u003e\n\u003cli\u003e100 g spinach, 1 spring onion\u003c\/li\u003e\n\u003cli\u003e1 tsp togarashi per bowl\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Bring the stock to the boil with the umami seasoning paste, season with calamansi for acidity. Cook the noodles separately and divide into deep bowls. Pour the stock over, let the spinach wilt in it. Add the egg halves and spring onion, scatter generously with togarashi. Serve at once.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this togarashi?\u003c\/strong\u003e We use real sansho pepper and roast the sesame before mixing. This gives the authentic, lightly tingling mouthfeel that supermarket products lack. If you like it even more grassy-fresh, add a touch of \u003ca href=\"\/en\/products\/curry-hara\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Hara\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIn the best shichimi tradition, this blend brings together nine components: chilli and sweet paprika for the balanced heat, roasted sansho pepper for the citrusy tingle, mandarin peel and lemon myrtle for the fruity freshness, black sesame for the nutty depth, nori seaweed for the maritime note, plus black pepper and ginger for the warmth in the finish.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eAuthentic Japanese shichimi tradition\u003c\/li\u003e\n\u003cli\u003eMedium heat with a citrusy sansho tingle\u003c\/li\u003e\n\u003cli\u003eVegan and versatile with fish, vegetables, soups and rice\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor ramen soups, the \u003ca href=\"\/en\/products\/wuerzpaste-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eumami seasoning paste\u003c\/strong\u003e\u003c\/a\u003e is the ideal base. If you want to extend the Asian arc, reach for \u003ca href=\"\/en\/products\/curry-hara\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Hara\u003c\/strong\u003e\u003c\/a\u003e or our \u003ca href=\"\/en\/products\/zatar-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eZa'atar\u003c\/strong\u003e\u003c\/a\u003e for a West-East bridge. As a splash of acidity on grilled fish, \u003ca href=\"\/en\/products\/calamansiessig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecalamansi vinegar\u003c\/strong\u003e\u003c\/a\u003e fits, for the tempura side \u003ca href=\"\/en\/products\/walnussol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewalnut oil\u003c\/strong\u003e\u003c\/a\u003e. A hot fresh shot of \u003ca href=\"\/en\/products\/curry-dragon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Dragon\u003c\/strong\u003e\u003c\/a\u003e lifts the profile further. Discover more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference from Szechuan pepper?\u003c\/strong\u003e\u003cbr\u003e\nSansho is closely related but has finer citrus notes and is less numbing than Szechuan. Both are Zanthoxylum berries, but sansho is more perfumed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I cook togarashi in hot sauces?\u003c\/strong\u003e\u003cbr\u003e\nNo – the mandarin peel loses its aroma. Always scatter it over at the end.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e\u003cbr\u003e\nMedium hot. Comparable to well-dosed chilli powder, but with an extra citrus kick.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the 7 g sample good for?\u003c\/strong\u003e\u003cbr\u003e\nPerfect for trying out – enough for about 8 portions of ramen or as a gift for sushi lovers.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference from Szechuan pepper?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Sansho is closely related but has finer citrus notes and is less numbing than Szechuan. Both are Zanthoxylum berries, but sansho is more perfumed.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I cook togarashi in hot sauces?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No, the mandarin peel loses its aroma. Always scatter it over at the end.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is it?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Medium hot. Comparable to well-dosed chilli powder, but with an extra citrus kick.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the 7 g sample good for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Perfect for trying out, enough for about 8 portions of ramen or as a gift for sushi lovers.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":50684534096138,"sku":"31278","price":13.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50684534128906,"sku":"23211","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/togarashi-pikant-605738.jpg?v=1736851052","url":"https:\/\/altesgewuerzamt.live\/en\/products\/togarashi-2","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}