{"product_id":"japanese-togarashi-spice-blend-from-the-silk-road-restaurant-amp-market-2oz-no-salt-all-natural-japanese-seasoning-vegan-gluten-free-ingredients-non-gmo-no-preservatives","title":"Japanese Togarashi Spice Blend from The Silk Road Restaurant \u0026amp Market (2oz) No Salt | All Natural Japanese Seasoning | Vegan | Gluten Free Ingredients | NON-GMO | No Preservatives","description":"\u003cp\u003e- Togarashi referring to the Japanese word for “chiles” or \"peppers\", is a group of table additions or seasonings that always including chile peppers bringing out the clean and simple flavors of Japanese food (sometimes referred to as shichimi or nanami togarashi). Togarashi is commonly found as \"7 Spice\", but we felt the traditional blend needed some gentle additions to give it a more rounded flavor, such as hemp seed \u0026amp; poppy seed.\n\u003c\/p\u003e\u003cp\u003eProduct description\u003c\/p\u003e\u003cp\u003eRecipes with Japanese Togarashi\u003c\/p\u003e\u003cp\u003eOur Story, Where it Began\u003c\/p\u003e\u003cp\u003eFast and Easy BBQ!\u003c\/p\u003e\u003cp\u003eMARINADE\u003c\/p\u003e\u003cp\u003e¼C rice vinegar, 1T garlic chopped, 1T ginger chopped, 1T sambal, ¼C sherry, 1T tomato paste, ½C tamari, ¼C sugar, ¼C orange juice, ½C chicken stock, ⅛C fish sauce, 1lb chicken ½\" pieces\u003c\/p\u003e\u003cp\u003eSAUCE: Puree vinegar, garlic, ginger, and sambaal in blender, until very smooth. Combine puree and remaining ingredients in large sauce pan and simmer for 1 hour.\u003c\/p\u003e\u003cp\u003eCHICKEN\u003c\/p\u003e\u003cp\u003e1C rice flour, 4C fry oil (canola), ¼C sesame\/canola oil blend, ¼lb broccoli florets, 2T garlic chopped, 2T ginger chopped, 2T fermented black beans soaked 1 hour, ¼C pickled red peppers, 1T Togarashi\u003c\/p\u003e\u003cp\u003eToss chicken with ½ of finished marinade, set the rest aside. Heat fry oil on medium-high in deep fry pan: dredge chicken in rice flour, fry until golden. In very hot wok add sesame\/canola blended oil, fry broccoli until slightly cooked (2 mins). Add ginger \u0026amp; garlic, toss 1 min. Add beans, peppers \u0026amp; chicken, toss 1 min. Add rest of sauce, simmer 30 seconds until slightly reduced. Sprinkle with Togarashi, toss to combine.\u003c\/p\u003e\u003cp\u003ePEANUT SAUCE: 2T Sesame oil, 8oz pork loin ¼\" cubes,\u003c\/p\u003e\u003cp\u003e1C broccoli florets, 1C onion julienned, 1T garlic slivered,\u003c\/p\u003e\u003cp\u003e½C peppers julienned, ½C carrot julienned, ½C snap peas,\u003c\/p\u003e\u003cp\u003e1T Togarashi, ¼C peanut butter, ¼C sherry, 2T tamari, ½C coconut milk, 2T sweet soy\u003c\/p\u003e\u003cp\u003eHeat cast iron wok on high 5 minutes. Add sesame oil, pork, cook until slightly browned, push to the sides. Add broccoli, spread evenly so all florets are touching wok. Avoid stirring until broccoli turns brown. Toss in onions, scallions, spread so all onions are touching wok (1 minute). Gently stir; add carrots, peppers, snap peas, ginger, \u0026amp; garlic. Combine fully, then arrange thin layer on the wok. Place bamboo lid over top to steam veggies 1 minute. Stir, replace lid, steam 1 minute. Add Togarashi, combine gently. Add peanut butter, sweet soy \u0026amp; sherry, combine. Add tamari, coconut milk, fold gently, let liquid reduce 1-2 min, until thick.\u003c\/p\u003e\u003cp\u003eStir-fry on high heat with al dente noodles, or serve atop cooked noodles.\u003c\/p\u003e\u003cp\u003eCombine all ingredients in large bowl, marinate shrimp minimum 30 minutes. Cut pineapple into small rounds about 1.5 inches diameter. Cut pepper into long strips 1\/2 inch wide. Skewer coconut, pepper and shrimp together into half rounds (see photo on back). Grill shrimp skewers on low heat about 5 minutes each side. Baste skewers several times with remaining marinade while grilling.\u003c\/p\u003e\u003cp\u003eThe Risho family spent decades perfecting global cuisine while cooking for their home town of Missoula, Montana.\u003c\/p\u003e\u003cp\u003eSam and Abraham Risho grew up as restaurant-kids, and learned the love of food from their father Ray, whose 45-year career as a chef focused on the anthropological study of world cuisine.\u003c\/p\u003e\u003cp\u003ePhoto from 1973 at Emmaus Road Restaurant. Sam Risho being held by his father Ray, Emmaus Raod owner and founder.\u003c\/p\u003e\u003cp\u003eIn 1995, Abraham Risho, at 18 years old accepted an apprenticeship in his fathers restaurant Perugia, Old World Cooking. Where, at the same time, his eldest brother Sam perfected the intricacies of fine dining service, and especially old-world hospitality. After a short while, Sam led the restaurant as a responsible and fair General Manager, and Abraham filled his father's shoes as Executive Chef.\u003c\/p\u003e\u003cp\u003ePhoto from 1997 at Perugia Old World Cooking. Owner and founder Ray Risho on the far right next to his eldest son, with Sam's arm on his shoulder, and his wife Susie, and mother of Sam, Ephraim, and Abraham.\u003c\/p\u003e\u003cp\u003eAbraham in ducking into the front row, third from the left.\u003c\/p\u003e\u003cp\u003eAfter 20 years working in dozens of restaurants, the Rishos brothers together with Sam's wife Elise, opened The Silk Road Restaurant in 2009 serving tapas-style cuisine with the tag line: A Global Tasting Experience!\u003c\/p\u003e\u003cp\u003eThe Rishos were instantly successful and quickly encouraged to share their passion (and recipes!) with the world.\u003c\/p\u003e\u003cp\u003ePicture from 2011 at The Silk Road Restaurant. Sam Risho, front row center with his wife Elise, holding their first son Webber. To Sam's left is Abraham and (at the time) his future wife, Caitlin. Far to the right are Ray Risho and his wife Susie.\u003c\/p\u003e\u003cp\u003eAfter seven and a half years, these three Risho decided to retire the restaurant, and focus on their booming spice business, and continue their large catering operation.\u003c\/p\u003e\u003cp\u003eAbraham, Elise and Sam are committed to a true Global Tasting Experience with every new endeavor. With placement on 600 store shelves in the Pacific Northwest and all over Canada, the next step is to bring these amazing flavors to you in new ways by partnering with restaurant and corporate chefs across the country.\u003c\/p\u003e\u003cp\u003eAnd, don't miss the cameo by little Raena, peeking behind her mom's legs in the bottom of this picture!\u003c\/p\u003e","brand":"FreshMart","offers":[{"title":"Default Title","offer_id":42265917653067,"sku":"B005MKYJ4G","price":68.07,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0647\/4550\/4843\/files\/81Yu2qG57wL._SX679.jpg?v=1774853368","url":"https:\/\/freshmart1.com\/products\/japanese-togarashi-spice-blend-from-the-silk-road-restaurant-amp-market-2oz-no-salt-all-natural-japanese-seasoning-vegan-gluten-free-ingredients-non-gmo-no-preservatives","provider":"FreshMart","version":"1.0","type":"link"}