Shichimi tōgarashi

Shichimi is an ancient Japanese spice mixture, which is now mainly used as a rub, in addition to its traditional use as a topping, including for noodles. Shichimi is on the greasy side because it contains sesame seeds.

Shichimi means 'seven flavors', indicating the seven ingredients. The spiciness of shichimi is controlled with the help of both peppers in the mixture: tōgarashi (chili pepper) and sanshō. The first is a striking element in Japanese cuisine, which has no chili tradition. Initially it was only used in Chinese medicine, including shichimi, that's why.

In shichimi tōgarashi, the chili (tōgarashi) sets the tone. The sharpest shichimi tōgarashi is referred to as 'ogara'. In Kyoto, the slightly milder shichimi tōgarashi we supply is the standard. This contains proportionately more sansho and less chili. There is also a black variant, called kuro shichimi. This contains black pepper instead of chili pepper, and only black sesame seeds. Kuro shichimi therefore has a taste palette that combines excellently with red meat, tofu and white rice.

Shichimi  was first prepared in the early seventeenth century in Edo (modern Tokyo) according to the techniques of Chinese medicine. The creator is said to be Karashiya Tokuemon, owner of a spice shop in the Ryogoku Yagenbori district. This shop still exists and, like many similar shops in the city, sells a variety of shichimis.

Sichimi tōgarashi contains:

• tōgarashi
• sansho
• shiso leaf
• black and/or white sesame seeds
• citrus peel (yuzu)
• nori ,
• nigella (hemp seed) and
• ginger

Smell and taste

Although spicy, this shichimi is relatively mild for a shimichi tōgarashi, due to the pleasant balance between the sharp chili and the pungent sansho. You can make a difference in emphasis by adding either chili or sansho yourself. Both are available in our online store.

Use

You use shimichi tōgarashi as a topping for noodles such as udon and soba, oden, nabe and tempura. In addition, shichimi tōgarashi is very suitable as a rub for white meat (pork and chicken) or tuna.Also combines well with pumpkin, avocado, fried Brussels sprouts and sweet potatoes!
A mayonnaise enriched with shichimi is delicious with chicken and salmon! 

Recipe(s):

Features:

• mixture as described above: tōgarashi (chili pepper), sanshō, shiso leaf, black and white sesameseeds, citrus peel, nori, nigella (hemp seed) and ginger
• origin: Japan

Assortment

• available in glass and stand-up pouch (no test tubes)
• larger quantities on request

Allergen information

• this shichimi has been carefully composed in the United Kingdom
• the mixture contains sesame, and may contain traces of celery and mustard

Gift packaging

• the jar is available in a tasteful gift packaging, consisting of a cube box filled with black tissue paper
• for an overview of our gift packaging, please refer to the gift packaging section

Save:

• store your shichimi in closed packaging
• preferably store in a dark, dry and cool place
• best before June 2025 (06/25)
• this expiration date is an indication

Batch number

The batch number helps us trace which supply an item comes from. It is stated on the packing slip and the invoice