Nama Shichimi Togarashi by Momoya.

In order to take care of the taste and aroma of each of the seven ingredients, we coated them with rapeseed oil and seasoned them simply with sugar and salt. The Japanese pepper is Japanese pepper from Wakayama, and the yuzu is yuzu peel from Kochi. Because we use a smaller amount of chili pepper than commercially available shichimi chili peppers, the numbing spiciness and refreshing aroma of sansho pepper, as well as the aroma of yuzu, which goes well with sansho pepper, stand out. It is a moist type of flavored shichimi that can be used in the same way as conventional dried shichimi chili pepper, but can also be used as an accompaniment to rice or as a cold tofu.

Canola oil (manufactured in Japan), sesame, sugar, ginger, seaweed, chili pepper, salt, green onion, Japanese pepper, yuzu peel/seasoning (amino acid), antioxidant (vitamin E)