Servings: 8 to 10
Mildly hot, with notes of citrus and pepper, togarashi is a Japanese spice powder often used to flavor noodles. Here, it adds a tingly heat to the popcorn. And if that weren’t enough to make you curious, the popcorn also has toasted seaweed and dry-roasted edamame in it. Sounds wacky, but you’ll keep reaching in the bowl for more of its savory goodness.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.