Pronunciation: [toh-gah-RAH-shee]

Small, hot, red Japanese chile available fresh and in various dried forms—rounds, flakes and powder. Togarashi is also known as ichimi.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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