Togarashi
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Tōgarashi (Japanese: 唐辛子) is a hot red chile pepper used as a spice. Tōgarashi is thought to originate in Mexico, or possibly South America. Literally, tōgarashi in Japanese means "Chinese mustard," "tō" (唐) being the word for Chinese (specifically, Tang Dynasty). However, at the time that tōgarashi came to Japan, the prefix "tō" was simply used as a generic word for "foreign."
Another word for tōgarashi is "taka no tsume" (Japanese: 鷹の爪), or "hawk's talon." In Okinawa, sashimi was traditionally eaten with soy sauce, mikan vinegar or shikwasa juice, and crushed tōgarashi, as opposed to soy sauce and wasabi, as is common on the mainland. It is still sometimes eaten that way in Okinawa today.
Ichimi tōgarashi is the name for powdered tōgarashi, used as a condiment in Japanese cuisine.
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