“Shichimi Togarashi” is a Japanese pepper scent that was born in Yakukenbori in Tokyo in the early Edo period and was introduced to Kyoto and spread from the front of Kiyomizu-dera, the birthplace of “Kyoto Shichimi”.
Imported direct from Ochanoko-Saisai, Nishiki Market in Kyoto, this Ra-Yu (spicy oil) based furikake, made with Kyoto-grown Kujo green onions, is one of my favourite ingredients. Umami, sweet, spicy and crunchy, the furikake is crammed with roasted sesame and green onions.
Delicious as a rice seasoning — I also love it on eggs!
Made in Japan
Ingredients: sesame, red pepper, garlic, salt, vegetable oil, sugar, Kujo onion, soy sauce, starch, seasoning (amino acid etc.), caramel color, sweetener (licorice), eggshell calcium; (contains wheat, soy)
Nishiki Market has supported Kyoto’s food culture for more than 400 years since it prospered as a fish market in the Edo period. The arcade shopping street, which is 360 meters east to west, is crowded with more than 120 shops selling items that are indispensable for local dining tables and is crowded with shoppers. While there are many specialty stores with a wide selection of products, Ochanoko-Saisai Nishiki, which is a Shichimi store, also plays a role in the vibrancy of the market. We are increasing the number of customers who are familiar with our faces through friendly customer service and Shichimi food stalls.
They use raw materials such as Habanero pepper from Kyushu and Asakura Sansho from Wakayama prefecture, which are delivered from contract farmers all over the country, and our own factory is particular about the manufacturing method that makes the best use of the flavor.