Japanese chili paste, wet form of shichimi togarashi blend.
Substitutes
Gochujang (Korean Red Pepper Paste) — 1:1 (gochujang is sweeter, add pinch of sansho pepper if available). Gochujang (Korean fermented chili paste) shares togarashi paste's thick chili condiment function. Per 'The Oxford Companion to Food', togarashi paste is made from Japanese chili peppers and is more straightforward in heat, while gochujang adds fermented soybean sweetness from glutinous rice. Both are thick, red, umami-rich pastes used for flavoring. Gochujang's malty sweetness differs from togarashi's cleaner chili heat. Adding sansho pepper bridges the Japanese flavor gap.
Sriracha — 1:1. Sriracha provides similar chili heat in paste form. Sweeter and less complex than togarashi paste.
Sambal Oelek — 1:1. Sambal oelek is a chunky chili paste with similar heat. Lacks the citrus and sesame notes of togarashi.