(Allergen: Sesame seeds) It is not super-spicy, the seaweed lends umami notes, sesame seeds bring texture to the table, orange zest adds floral, sweet notes, and ginger contributes to a bit of a zing. While many variations exist, our shichimi togarashi is very traditional. We dry our orange peels and salted ume shiso leaves. We toast our seaweed, sesame and hemp seeds, yes, hemp seed “asanomi” was part of the original recipe. Great for a noodles, Yakitori (chicken skewers) or gyudon (beef-topped bowl of rice). You can also sprinkle it on tempura and other fried foods. We love to sprinkle it on the deep-fried chicken winges, eggs in the morning, smoked salmon on toast, avocado on toast!