Shichimi togarashi is a popular seven-spice seasoning blend used in Japanese cuisine, containing chilies, sansho grains, dried citrus peel, and sesame or hemp seeds. It can also include ginger, garlic, and dried seaweed. The blend varies by region and manufacturer, with two well-known styles being Yagenbori and Kyomizu. It is commonly used to flavor noodles, stews, and fried or grilled foods.
Shichimi togarashi is a coarsely ground seven-spice seasoning blend widely used in Japanese cuisine. Chilies are the main ingredient in the shichimi togarashi spice blend. Other ingredients vary by region and manufacturer, but usually include sansho grains, dried citrus peel, and sesame seeds or hemp seeds. Depending on the blend, other components may include ginger, garlic and dried seaweed.
The Japanese name “shichimi togarashi” translates to “seven-flavored chili”. “Shichi” is the word for “seven”, “mi” means flavor and “togarashi” is the Japanese word for “chili pepper”. “Nana” is an alternative word for “seven” and some similar spice blends are called “nanami togarashi”. The spice called “ichimi togarashi” means “a flavor” and is made only with red pepper.
The red chili peppers used in shichimi togarashi are usually of the Capsicum annuum variety. Capsicum annuum conoides, also known as cone pepper, can also be used. Sansho, the seed pod of the Japanese ash tree, is the other pepper component in the shichimi togarashi blend. Sansho belongs to the same family as Sichuan peppercorns, which can be used as a substitute.
Shichimi togarashi also contains ground seeds. Dried hemp seeds are common in many blends. Sesame seeds are also used and can be black, white, or both. Poppy seeds and mustard seeds can also be used.
The citrus component also varies according to the individual blend. Only the dried or roasted peel of the fruit is used. Tangerines, known in Japan as “mican,” are the most common choice. Instead, you can use a lemon-like Japanese citrus fruit called “yuzu.” Lemon and mandarin are other possible substitutes.
Another common ingredient in shichimi togarashi is nori, the dried laver of seaweed Porphyra tenera. Nori sheets, which are commonly used to make sushi rolls, are ground into coarse flakes for the togarashi blend. Some varieties of shichimi togarashi also include ground ginger or minced garlic.
In Japan, there are two well-known styles of shichimi togarashi. Yagenbori, which is popular in Tokyo, contains the basic components of togarashi, sansho peppers, and citrus zest, as well as all four seed varieties. The Kyomizu blend, common in Kyoto, contains the basic components of pepper and citrus along with nori, hemp seeds, and both types of sesame seeds. In Japanese cuisine, shichimitogarashi is used to flavor many dishes, especially noodles, stews, and fried or grilled foods.
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