|Ingredients||Buckwheat, *sesame, budô sansho, chiles, seaweed, spices.|
|Conservation / Utilisation||In a dry, dark place such as a closed cupboard.|
|Price incl. tax||€8.80|
Japonese blend to spice up your dishes.
Conseil To incorporate in a broth, Japanese noodles, beef carpaccio. To sprinkle on mashed potatoes, raw vegetables, lamb chops.
The words of Olivier Roellinger
This traditional blend can be found in every Shintoist temple. Each region has a different blend. Some are very spicy and red, others softer with an orange color. The pilgrims brought back this mixture as a souvenir of the traveler. It is a spiritual symbol of purification. Our strongest spiritual place nearby us is the Mont-Saint-Michel. I imagined this "Shichimi du Mont" with the taste of the dawn, taste of the seaweed of the foreshore and the spices brought by the winds. The acidity of the budô sansho and the fire of the chiles are temporised by the iodine of the seaweeds.
Shichimi Togarashi is known as 'seven tastes' or 'seven flavors'. Used as a condiment, Japonese blend to spice up broth, udon noodles or soba or grilled skewers. This traditional blend dates back to the Edo era that began in the 17th century.