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Togarashi Popcorn with Dry-Roasted Edamame

Scott Phillips

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.


  • 1 batch freshly popped Basic Popcorn
  • 1 Tbs. Asian sesame oil
  • 3 Tbs. togarashi
  • Fine sea salt
  • 1 cup broken-up roasted-seaweed snacks, such as Seasnax (original flavor)
  • 3 oz. lightly salted dry-roasted edamame or soy nuts (about 3/4 cup)


  • Toss the popcorn with the sesame oil. Add the togarashi and 3/4 tsp. sea salt, and continue tossing until the spices are well distributed. Add the seaweed, and toss well. Sprinkle the edamame over the top.


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