Artisanal Spice "Shishimi Togarashi" from Japan, in jars and retail

✓ Crafted by Chef Philippe Bellan in Tarare, France*
✓ Made with quality ingredients: no preservatives or artificial colors
✓ Environmentally friendly
✓ 100% artisanal

Ingredients
Kampot red pepper PGI, edible seaweed, yuzu zest, organic paprika, organic ginger rhizome, Okinawan black sugar (Made in Japan), organic hemp and sesame seeds

A bit of history
"Seven-flavored chili pepper," or "shichimi togarashi" in Japanese, is a traditional spice blend generally composed of seven different ingredients.
The name "shichimi" literally means "seven flavors" in Japanese, while "togarashi" refers to the spicy red pepper contained in the blend.
It is said to have been created by a herbalist named Karashiya Tokuemon in 17th-century Edo.
Inspired by traditional Chinese medicine, this specialist developed a remedy sold at the gates of pagodas and shrines.
The recipe quickly spread beyond the city walls, with the addition of various ingredients, becoming a spice in its own right.

What is the composition of my blend? 
There are seven flavors in my blend, inspired by the traditional recipe: spicy, hot, fruity, sweet, salty, crunchy, and bitter.
Kampot red pepper from Cambodia has floral and vanilla notes. Connoisseurs attribute a minty, eucalyptus flavor to it. It's the spice, along with ginger.
Okinawan black sugar, a traditional molasses from the island, provides the sweetness.
Omega-3-rich hemp seeds and sesame seeds provide the crunch.
Edible seaweed provides a hint of salt.
Yuzu and orange peels provide both the fruity and bitter notes.
Finally, paprika provides the spice, ensuring this aromatic blend possesses all the characteristics of the spice.

How do I use my Japanese-inspired artisanal spice?
In Japan, it's the spice used in soups, noodles, or udon, which is sprinkled on at the last minute. Use its aromatic qualities to quickly season exotic dishes.
Start with a fruit juice marinade (orange, mango, lychee). Add soy sauce for a salty flavor and to preserve the marinade. A little honey and a generous dose of the spice will be useful for the accompanying jus. Make small skewers with poultry caught in the supreme or with the aiguillettes. Cover with the marinade and chill for 48 hours before draining and grilling on a griddle or barbecue. 
In a saucepan, bring the remaining marinade to a boil, let it thicken, and coat your skewers with the sauce on your plate.
If you're familiar with cooking vinegared rice or "sushi," serve it as is on a plate with fresh mango, pineapple (either cut into small cubes), lychees, finely chopped raw vegetables of your choice, etc. Shishimi will season this impromptu salad perfectly.
Like salt or pepper on the table and without cooking it, this combination of flavors also serves as a table spice to present to your guests for meats or fish without sauce. You will be surprised by the texture of a sishimi vinaigrette 10 minutes after making it.
The slight gelling of the seaweed allows you to reduce the amount of oil to make the vinaigrette.

Why choose our artisanal spice blend?
Spices are part of my expertise, acquired over the course of my professional experience. I've created my own blends to share them with as many people as possible. The manufacturing methods and the balance of blending quality, organic ingredients are what make them unique and distinctive. Discover my recipes, created in my workshop, with the first purchase of a sample. Get started with simple recipes with a few tips in their descriptions.
Vary your menus and enjoy cooking for the whole family or your guests.
And to further enhance your experience with my spices, a thoughtful gift box or a handmade glass kitchen tube holder made from recycled wood brings together a selection of 8 spices.

Packaging
Glass jar with mechanical closure and 4-panel cardboard label attached with a linen string.
Kraft bag with zip closure labeled with a QR code to access the product on the online store.
Sample presented in glass jar with mechanical closure.