Yawataya, Ichimi Togarashi, 12g
Pure ground chilli from Yawataya Isogoro, the Nagano spice house founded in 1736.
Ichimi tōgarashi is single-chilli powder: red chilli and nothing else, so the heat is clean and direct. Yawataya Isogoro has made spices in Nagano since 1736 and is best known for its shichimi. This is its one-spice version, in the house's signature 12g tin.
More from Yawataya: Shichimi Togarashi (14g), Pure Sansho Powder (12g) and Yuzu Togarashi (12g).
Why Chefs Choose This
- Clean heat: one spice only, so it adds chilli without the citrus and sesame notes of shichimi.
- Fine control: season to the exact level of heat a dish needs.
- Long-standing maker: Yawataya has been grinding spice blends in Nagano since 1736.
- Table-ready tin: the small tin sits on the counter or the pass and keeps the powder protected.
How to Use
- Noodles: sprinkle over udon, soba and ramen at the table.
- Yakitori and grills: dust over grilled chicken, pork or vegetables straight off the heat.
- Hot pots and soups: add to nabe, tonjiru or miso soup to taste.
- Beyond Japan: use in a chilli butter, over fried eggs or in a spiced salt for chips.
Ichimi tōgarashi (一味唐辛子) translates as one-flavour chilli: tōgarashi is chilli pepper, and ichimi means a single taste, in contrast to shichimi, the seven-flavour blend. Yawataya Isogoro was founded in 1736 and keeps its main shop at the gate of Zenkō-ji temple in Nagano, where it is best known for shichimi. Its ichimi is the simplest expression of that craft: the chilli on its own.
Learn more: Japanese Spices & Seasonings
What does ichimi togarashi taste like?
Straight chilli heat with a light, toasty red-pepper aroma and a faint sweetness behind it. Without the sansho, citrus peel or sesame of shichimi, there is nothing to soften or distract from the burn, so it reads cleaner and more direct. The heat builds quickly and fades fairly fast rather than lingering. Use it when you want spice without changing the flavour of the dish.
| Type | Ichimi tōgarashi 一味唐辛子 (single-chilli powder) |
| Brand | Yawataya Isogoro (founded 1736) |
| Origin | Nagano, Japan |
| Net Weight / Format | 12g tin |
| Best Used As | Table seasoning for noodles, grills, hot pots and soups |
What is the difference between ichimi and shichimi togarashi?
Ichimi is ground chilli on its own. Shichimi is a seven-part blend built on chilli, with other spices and seeds such as sansho pepper, citrus peel and sesame added for aroma. Ichimi gives clean, direct heat; shichimi gives a gentler, more fragrant heat with a citrus and numbing edge. Many cooks keep both: ichimi for heat, shichimi for character.
Is ichimi togarashi very hot?
It is hotter than shichimi, gram for gram, because it is all chilli. Start with a small pinch and add more at the table. The heat comes on quickly and clears fairly fast, so it suits dishes where you want a sharp kick rather than a slow burn. In cooking, add it near the end to keep the aroma.
How should I store it after opening?
The tin is labelled to be kept in the fridge once opened. Close the lid tightly after each use and keep it away from steam, which makes the powder clump and dulls its colour and aroma. Ground spices lose their edge over time, so use it while the colour is still bright red.
SKU : S0986