Shichi-mi tōgarashi (七味唐辛子, seven-flavor chili pepper), also known as nana-iro tōgarashi (七色唐辛子, seven-color chili pepper)[1][2] or simply shichimi, is a common Japanesespice mixture containing seven ingredients.[3] Tōgarashi is the Japanese name for Capsicum annuum peppers, and it is this ingredient that makes shichimi spicy.[4]
Some recipes may substitute or supplement these with yuzu peel, rapeseedorshiso. Shichimi is distinguished from ichi-mi tōgarashi (一味唐辛子, ichimi, one-flavor chili pepper), which is simply ground red chili pepper.[7]
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.[8]
Yagenbori Shichimi Togarashi Shin-Nakamise Head Store (Asakusa, Tokyo.)
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 Yagenbori (薬研堀, 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.[citation needed]
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). Even today, performances can be seen at festival stalls.
This is a performance of mixing spices while explaining their benefits.
^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
