Shichimi tōgarashi ( 七味唐辛子), also known as nana-iro tōgarashi (七色唐辛子) or simply shichimi, is a common Japanese spice mixture. containing seven ingredients.
Togarashi, the Japanese word for “chiles,” is a group of condiments always including chiles that bring out the clean, simple flavors of Japanese food.
A typical blend may contain:
-coarsely ground red chilli pepper (the main ingredient)
– roasted orange peel
-black sesame seeds
-white sesame seeds
– ground ginger
–nori or aonori
Some recipes may substitute or supplement these with poppy seed, yuzu
peel,rape seed or shiso
Shichimi should be distinguished from ichimi tōgarashi (一味唐辛子), which is simply ground red chili pepper, and means literally “one flavor chili pepper” (ichi meaning “one”).
The culinary history of this spice mix dates back at least to the 17th century, when it was produced by herb dealers in Edo which is current day Tokyo, and sometimes it is referred to as Yagenbori
, from the name of the original place of production). Most shichimi sold today come from one of three kinds, sold near temples: Yagenbori (やげん堀
) sold near Sensō-ji
, Shichimiya (七味家
) sold near Kiyomizu-dera
, and Yawataya Isogorō (八幡屋磯五郎
) sold near Zenkō-ji
Yagenbori Shichimi Togarashi Shin-Nakamise Main Store in Asakusa,Tokyo.
Togarashi works well with fatty foods such as unagi (broiled eel), tempuras, shabu shabu , which are small bits of food cooked in rich broth, noodle dishes, and yakitori (grilled dishes). Nanami togarashi is a close cousin, with a slightly different proportion of ingredients emphasizing citrus zest.
Makes About 1/2 Cup
2 Tablespoons sansho (or 1 tablespoon black peppercorns)
1 Tablespoon dried tangerine peel
1 Tablespoon ground red chile pepper
2 teaspoons flaked nori
2 teaspoons black sesame seeds
2 teaspoons white poppy seeds
2 teaspoons minced garlic
Combine the sansho (or black peppercorns), tangerine peel, ground red chile pepper, nori, and minced garlic.Grind the first four ingredients together to a chunky consistency.Add the black sesame seeds, white poppy seeds to the ground mixture. Store refrigerated in an airtight container up to 1 month.