Substitutes for Japanese Red Pepper Seasoning


Japanese red pepper seasoning is a spice or mixture of spices that gives an added spark to your cooking. Simpler forms, such as red pepper itself, appear in recipe preparations while other more complex mixtures of spices act as garnishes for already complete dishes. Substitutions never replicate the original effect completely but combinations of other ingredients can yield close approximations. Knowing the qualities of the missing ingredient help you to compensate for its absence.

Ingredients and Kinds of Japanese Red Pepper Spices

  • Japanese red pepper spice is a general category of spice mixtures. The two main versions are shichimi togarashi and nanami togarashi. Both are a blend of red pepper flakes, black and white sesame seeds, dried seaweed flakes, dehydrated citrus peel, poppy seeds and ginger. Nanami togarashi tends to have more citrus flavor, but recipes are highly individualized. Togarashi spices often act as garnishes on noodles and soups, adding a spicier flavor in addition to a slightly crunchy texture.

Flavors and Possible Substitutions

  • The main ingredient in Japanese togarashi red pepper seasonings is the red pepper flakes. They add the element of hotness which can be replicated by cayenne pepper or dried, crushed chilies. The sesame seeds in togarashi add a certain nutty or seed-like flavor. Other sesame products or similar seeds and grains are potential substitutes. The dried, crushed seaweed adds a salty presence to the spice mixture. Simple substitutions could be fine salt or a very small amount of soy or fish sauce. The dried citrus rinds add a special bitter or sour taste. In its absence, replicate the flavor with either another citrus peel or a very small amount of white or rice vinegar.

Textural Qualities of Red Pepper Seasoning

  • The ingredients of Japanese togarashi red pepper seasonings are mainly dry and crushed. This adds an element of grit and crunchiness to the dishes they garnish. When considering substitutions, ingredients that are dry or can be crushed are therefore ideal. Dried bread crumbs or fried, crushed onions with cayenne pepper or wasabi are some possible combinations. Another Japanese garnish that comes close in flavor and texture is otona no furiake. This contains many of the same dried ingredients as well, but occasionally contains dried fish elements.

Trial and Error

  • Substituting for Japanese red pepper spices is most successful when you pay attention to the flavors you are combining and respond to what is absent or too present. Remember this kind of spice is mainly a garnish. Quantities of ingredients are therefore extremely small, or made in a larger recipe and used very gradually. Trust your taste buds and palette. Work with the expectation that you are making an approximation where some flexibility and compromise is necessary.

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