Togarashi (also known as nana-iro togarashi, or shichimi togarashi) is one of the most common spice blends in Japanese cooking, and with good reason! This seven-spice blend dates back to at least the 17th century, and it contains red pepper, Japanese pepper, orange peel, sesame seeds, hemp seeds, ginger, and seaweed. You can just imagine the complex flavor this mix gives any dish!
This dish utilizes this popular blend to give a beautiful pop of flavor to fresh-roasted zucchini. The versatile veggie creates a perfect foundation to experience the sweet, savory, and spicy flavors of this classic blend.
Togarashi Roasted Zucchini
2 medium zucchini
1 TBSP oil
2 tsp togarashi
1/2 tsp salt
Preheat the oven to 400F, and line a baking sheet with parchment paper. Slice the zucchini lengthwise into eighths, and toss with the oil, togarashi, and salt. Arrange in a flat layer on the baking sheet; roast for 20-25 minutes, flipping the zucchini halfway through. Serve immediately.
Serves up to 4.
Hapanese Cuisine 