Food · Fermented foods

Tōgarashi (Japanese Chili Pepper)

とうがらし (Tōgarashi)

Also known as: Tōgarashi, Japanese chili pepper, Capsicum annuum, 唐辛子, Takanotsume (鷹の爪, hawk's claw), Shichimi tōgarashi (7-spice), Ichimi tōgarashi (single spice)

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At a glance

Category	Food
Japanese labeling name	とうがらし
Common Japanese notations	とうがらし, 唐辛子, トウガラシ, 鷹の爪, 七味唐辛子, 一味唐辛子
Origin	Japanese chili pepper (Capsicum annuum cultivars); modern domestic production in Tochigi (the volume leader for cultivated chili), Kochi, and other regions; significant Chinese imports for cost-positioned applications; established Japanese spice industry processes both domestic and imported supply
Typical functions	Shichimi-tōgarashi (7-spice mix) — defining Japanese spice blend (S&B Foods Yawataya are leaders), Ichimi-tōgarashi (pure chili) — universal seasoning, Yuzu-kosho (yuzu-chili paste) ingredient, Beni-shōga (red pickled ginger) coloring, Edible ornamental retail (whole dried clusters for kitchen display)
Regulatory status in Japan	Standard agricultural product labeling. Domestic vs Chinese-imported origin disclosure increasingly important. Premium Japanese-cuisine spice specialty positioning. Tōgarashi is not a designated allergen.

Tōgarashi (とうがらし / 唐辛子) — Japanese chili pepper (Capsicum annuum cultivars including Takanotsume / hawk's claw — the dominant Japanese chili variety) — is a foundational spice with substantial OEM applications: as the principal ingredient of shichimi-tōgarashi (7-spice mix, the iconic Japanese spice blend produced by S&B Foods, Yawataya Isogoro Kyoto, House Foods, KALDI, and many regional makers), as ichimi-tōgarashi (pure chili powder for universal seasoning), as yuzu-kosho component, as beni-shōga coloring, and as edible ornamental retail (whole dried clusters). Tochigi (the volume leader for cultivated chili) and Kochi are the major modern domestic regions. Chinese imports supply cost-positioned applications. Premium positioning for shichimi from established Kyoto and Nagano makers commands substantial premium pricing.

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Classification

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Product applications

Functions

Flavoring486

Regulatory tags

Culinary ingredient512

Origin

Plant-derived319

Common OEM product categories

Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.

Whole dried chili (takanotsume style)
Powdered chili (ichimi-tōgarashi retail)
Shichimi-tōgarashi spice blend retail (S&B, Yawataya, House Foods, KALDI brands)
Chili paste and chili oil products
Premium Kyoto and Shichimi specialty (Yawataya Isogoro Kyoto, Shichimi Honke Hashizume)

Ingredient profile

Tōgarashi is Japanese chili pepper (Capsicum annuum). The principal Japanese cultivar is Takanotsume (鷹の爪, hawk's claw) — characterized by its small upward-pointing red shape resembling a hawk's claw.

Production: Tochigi is the volume leader for domestic cultivated chili; Kochi and other regions provide additional supply. Significant Chinese imports.

Spice industry: Japanese makers (S&B Foods Yawataya, House Foods, regional Kyoto Yawataya Isogoro and Shichimi Honke Hashizume) process domestic and imported chili into spice blends.

OEM applications

Shichimi-tōgarashi 7-spice blend — iconic Japanese spice. The Edo-period origins traced to Yawataya Isogoro Kyoto (founded 1655). Shichimi includes chili, sansho, sesame, nori, mikan peel, hemp seed, ginger (or variations).

Ichimi-tōgarashi — pure chili powder for universal seasoning (gyudon, soba, udon, izakaya).

Yuzu-kosho ingredient — chili + yuzu peel + salt fermented paste.

Beni-shōga and tsukemono coloring.

For OEM: shichimi-tōgarashi production OEM (premium positioning available with Kyoto Yawataya Isogoro / Shichimi Honke partnership), ichimi-tōgarashi powder retail, chili paste and chili oil products, and edible ornamental retail.

Regulatory classification in Japan

Standard food labeling. Domestic Tochigi/Kochi vs Chinese-imported origin disclosure essential.

Premium shichimi makers (Yawataya Isogoro, Shichimi Honke Hashizume) command established consumer recognition.

Tōgarashi is not a designated allergen.

Regulatory classification in other markets

EU	Imported as chili pepper / Japanese spice. Established global category.
USA	Imported as Japanese chili. Established US import.
China	China has substantial chili production. Japanese-origin Takanotsume positioned as specialty.
Korea	Korea has substantial gochugaru (고춧가루) tradition. Japanese-origin niche specialty.

Market reference formulations

Example finished products will be added after verification of cultivar, origin, and target product format.

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Quick answers

What is Tōgarashi (Japanese Chili Pepper)?: Tōgarashi (とうがらし / 唐辛子) — Japanese chili pepper (Capsicum annuum cultivars including Takanotsume / hawk's claw — the dominant Japanese chili variety) — is a foundational spice with substantial OEM applications: as the principal ingredient of shichimi-tōgarashi (7-spice mix, the iconic Japanese spice blend produced by S&B Foods, Yawataya Isogoro Kyoto, House Foods, KALDI, and many regional makers), as ichimi-tōgarashi (pure chili powder for universal seasoning), as yuzu-kosho component, as beni-shōga coloring, and as edible ornamental retail (whole dried clusters). Tochigi (the volume leader for cultivated chili) and Kochi are the major modern domestic regions. Chinese imports supply cost-positioned applications. Premium positioning for shichimi from established Kyoto and Nagano makers commands substantial premium pricing.
What is the regulatory status of Tōgarashi (Japanese Chili Pepper) in Japan?: Standard agricultural product labeling. Domestic vs Chinese-imported origin disclosure increasingly important. Premium Japanese-cuisine spice specialty positioning. Tōgarashi is not a designated allergen.
What products typically use Tōgarashi (Japanese Chili Pepper)?: Whole dried chili (takanotsume style) / Powdered chili (ichimi-tōgarashi retail) / Shichimi-tōgarashi spice blend retail (S&B, Yawataya, House Foods, KALDI brands) / Chili paste and chili oil products / Premium Kyoto and Shichimi specialty (Yawataya Isogoro Kyoto, Shichimi Honke Hashizume)
Where does Tōgarashi (Japanese Chili Pepper) come from?: Japanese chili pepper (Capsicum annuum cultivars); modern domestic production in Tochigi (the volume leader for cultivated chili), Kochi, and other regions; significant Chinese imports for cost-positioned applications; established Japanese spice industry processes both domestic and imported supply
What is the INCI / JSCI labeling name for Tōgarashi (Japanese Chili Pepper)?: JSCI: とうがらし

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References

文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — とうがらし各形態
Japan Spice Industry Association reference

Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.