Shichimi
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| Alternative names | Nana-iro tōgarashi |
|---|---|
| Type | Spice mixture |
| Place of origin | Japan |
| Invented | 17th century |
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Script error: No such module "Nihongo"., also known as Script error: No such module "Nihongo".[1][2] or simply shichimi, is a common Japanese spice mixture containing seven ingredients.[3] Tōgarashi is the Japanese name for Capsicum annuum peppers, and it is this ingredient that makes shichimi spicy.[4]
Etymology
"Shichi" means seven, "mi" means flavor, and "togarashi" is the red chili pepper Capsicum annuum.[5] The blend is also called nanami togarashi.[5]
In the United States and elsewhere, shichimi is sometimes referred to as "nanami" (togarashi). Both names translate to "seven flavors," but "nanami" is often used in branding for ease of pronunciation among English speakers.[6] While "shichi" and "nana" are two pronunciations of the same character (七) and both mean "seven" in Japanese, "nana" has a more familiar sound in English, leading to the alternative name. While namami is sometimes described as emphasising a greater citrus flavour than shichimi,[7] the spice mixtures are substantively the same in taste and ingredients.[8]
Ingredients
A typical blend may contain:
- coarsely ground red chili pepper (the main ingredient)
- ground sanshō ("Japanese pepper")
- roasted orange peel (chenpi)
- black or white sesame seed
- hemp seed[9]
- ground ginger[3]
- nori or aonori (seaweed)
- poppy seed[5]
- yuzu peel[5]
Some recipes may substitute or supplement these with rapeseed or shiso. Shichimi is distinguished from Script error: No such module "Nihongo"., which is simply ground red chili pepper.[10]
Use
The blend is traditionally used as a finishing spice. It is ubiquitous in restaurants in Japan; a shaker is sometimes on every table along with salt and pepper shakers and bottles of soy sauce.[5] It is often consumed with soups and on noodles and gyūdon. Some rice products, such as rice cakes, agemochi and roasted rice crackers, also use it for seasoning.[11]
History
Shichimi dates back at least to the 17th century, when it was produced by herb dealers in Edo,[3] current day Tokyo, and sometimes it is referred to as Script error: No such module "Nihongo".. Today, most shichimi sold come from one of three kinds, all sold near temples: Script error: No such module "Nihongo". sold near Sensō-ji, Script error: No such module "Nihongo". sold near Kiyomizu-dera, and Script error: No such module "Nihongo". sold near Zenkō-ji.[12]
Culture
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In modern times, the product is generally sold as a formulated product, but in the past it was prepared and sold according to the customer's needs (七味唐辛子売り).[13] Even today, performances (custom blending demonstrations) can be seen at festival stalls.
See also
- List of condiments
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References
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- ^ Page Module:Citation/CS1/styles.css has no content.Nihon Kokugo Daijiten (dictionary).
- ^ Page Module:Citation/CS1/styles.css has no content.Shin Meikai kokugo jiten (dictionary).
- ^ a b c Page Module:Citation/CS1/styles.css has no content.Zeldes, Leah A. (2010-04-14). "Eat this! Shichimi togarashi, zesty Japanese seasoning". Dining Chicago. Chicago's Restaurant & Entertainment Guide. Archived from the original on 2010-10-07. Retrieved 2010-05-22.
- ^ Gordenker, Alice, "Shichimi Togarashi: The Japanese 7-Spice Mix You Have to Try", Japanese Food Guide
- ^ a b c d e Page Module:Citation/CS1/styles.css has no content.Kim, Eric (2023-10-04). "This Store-Bought Spice Blend Makes Everything Taste Better". The New York Times. ISSN 0362-4331. Retrieved 2023-10-07.
- ^ Page Module:Citation/CS1/styles.css has no content.Rico (11 April 2026). "Shichimi Togarashi 101: The Japanese Spice That Quietly Transforms Everything". Medium. Retrieved 27 May 2026.
- ^ Page Module:Citation/CS1/styles.css has no content.Green, Aliza (21 April 2015). Field Guide to Herbs & Spices: How to Identify, Select, and Use Virtually Every Seasoning on the Market. Philadelphia: Quirk Books. ISBN 978-1-59474-845-5.
{{cite book}}: CS1 maint: date and year (link) - ^ Page Module:Citation/CS1/styles.css has no content.Irani, Impu (15 September 2025). "Discover 9 Irresistible Ways Togarashi Can Transform Your Japanese Dishes". Leena Spices. Retrieved 27 May 2026.
- ^ Page Module:Citation/CS1/styles.css has no content.Hongo, Jun (Dec 11, 2007). "Hemp OK as rope, not as dope". The Japan Times. Archived from the original on 12 November 2016. Retrieved 2010-05-22.
- ^ Page Module:Citation/CS1/styles.css has no content.Kaneko, Amy (2007). Let's Cook Japanese Food!. Chronicle Books. p. 20. ISBN 978-0-8118-4832-9.
- ^ Page Module:Citation/CS1/styles.css has no content.Kilcoyne, Kevin (3 February 2020). "Shichimi: The Seven Spice Blend of Japan". Kokoro Care Packages. Retrieved 14 April 2024.
and can even be found as a flavor for rice crackers and agemochi
- ^ Page Module:Citation/CS1/styles.css has no content."The Hirshon Japanese 7-Flavor Chili Powder – 七味唐辛子". The Food Dictator. 1 June 2018. Archived from the original on 2026-01-13. Retrieved 27 May 2026.
- ^ Page Module:Citation/CS1/styles.css has no content.Nakayama, Naoya (September 2018). "Blend of Seven Spices: A Great Condiment with a Local Touch". SHUNGATE. Retrieved 27 May 2026.
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