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East Asia
Tokyo Kitchen
Precision, umami, and the art of balance
$32 / box
4 spices · 2oz each
Shichimi TogarashiTogarashi BlendSesame SeedsGround Ginger
Precision, umami, and the art of balance
Japanese cuisine is built on restraint and depth. Where other food cultures layer spice on top of spice, Japanese cooking uses a handful of perfectly chosen seasonings to draw out the natural flavour of every ingredient. This box gives you the four essential seasonings of the Japanese pantry.
Japan's most beloved table condiment. 'Shichimi' means 'seven flavours', this iconic blend combines red chili pepper, sansho pepper, sesame, nori, and citrus peel into a uniquely Japanese heat.
A simpler, purer chili seasoning, the base from which shichimi evolved. Straightforward Japanese chili heat that lets the other ingredients in a dish shine through.
The unsung hero of Japanese cooking. Toasted sesame seeds are scattered over virtually every dish in Japan, from salads to noodles to yakitori. Their nutty depth is irreplaceable.
A cornerstone of Japanese flavour. Ginger features in teriyaki marinades, gyoza dipping sauces, miso soups, and countless other dishes. The dried ground form gives a deeper, warmer note than fresh.
Skewered chicken thighs lacquered in a soy-mirin glaze and finished with a generous shake of Shichimi Togarashi, the definitive Japanese street food.
Thread chicken chunks onto skewers, 4-5 pieces each.
Mix soy, mirin, sake, and Ground Ginger into a glaze.
Grill skewers on high heat for 3 minutes each side.
Brush generously with glaze and cook another 2 minutes.
Remove from heat, dust with Shichimi Togarashi and Sesame Seeds.
Shichimi Togarashi has been produced continuously in Japan since the 1600s. The original blend was sold by herbalist street vendors in Edo (now Tokyo) as a digestive medicine. Today it is as ubiquitous on Japanese tables as salt and pepper is in the West.