Preheat your oven to 180C (350F). In a medium bowl toss cashews, togarashi, turmeric, oil and salt until well mixed.

Spread cashew mixture on a baking tray (I line mine with baking paper for easier clean up).

Bake for 5 minutes. Check and stir. If cashews are golden, remove from the heat. If you like a darker roast leave in for another 5 minutes or so.

Cool. Store in an airtight container. Will keep in the pantry for weeks to months (depending on how fresh your cashews were to begin with).