Flavor of the Week: Togarashi adds spice to Japanese cuisine

Togarashi, a spicy blend of peppers and other ingredients such as sesame, seaweed, and citrus peel, is a staple of Japanese cuisine. It has been made since at least the 1600s and it now is used in many Japanese and other Asian restaurants. Togarashi has grown by 74 percent on U.S. menus over the past four years.