Shichimi togarashi (七味唐辛子, “Japanese seven spice”) is a Japanese spice mixture containing seven ingredients: chili pepper, orange peel, sansho pepper, black sesame seed, hemp seed, ginger and nori seaweed. It’s one of the most popular seasonings in Japan and frequently used on yakitori and soba noodles.
Shichimi togarashi is often referred to as Japanese seven-spice powder. There are many variations in ingredients and production methods across Japan. In some areas it does not contain sansho pepper and in others it does not include black sesame seed; some versions have a coarse texture while others have fine particles.
The exact origin of shichimi togarashi is unknown but there are several theories:
Shichimi togarashi is a Japanese spice mixture that is often sprinkled on top of noodles, or on plain rice, fish and other dishes. Known in English as seven spice powder, this mixture of seven different spices is used extensively in Japan.
The exact ingredients of shichimi togarashi can vary depending on the manufacturer and even the region. Some mixes may contain more than seven ingredients, while others may have fewer. The ones that are basic always include Szechuan pepper (beni shoga), black pepper (kuro goma), white pepper (shiro goma), sansho pepper (kosho), ginger root, hemp seed and nori seaweed.
Capsaicin, the substance that makes peppers spicy, is what gives shichimi togarashi its kick. This spice mixture typically contains red chilies for the heat level and the bright red color. It is not too spicy for those who do not like things too hot, but it does have a definite kick nevertheless.
The history of shichimi togarashi is very old, and there are many different opinions about when it was created.
It is not clear whether the spice mixture was originally created in China or Japan, but it is known that the ingredients used in shichimi togarashi are all native to Japan.
The name “shichimi” is read as “shichi-mi,” meaning “seven spices.” This means that shichimi togarashi contains seven ingredients. Togarashi refers to Japanese chilies, which are the main ingredient in shichimi togarashi.
There are some theories about who invented this spice mixture and when it was first made. One theory says that shichimi togarashi was invented in the Edo period (1603 -1867). At this time, shichimi togarashi became popular with the samurai class of warriors in Japan because they believed that this spice blend would help them keep their strength up while they were on long journeys. Since then, shichimi togarashi has been enjoyed by many people in Japan.
Shichimi Togarashi, also known as Japanese seven spice, is a spice mix prepared with dried red peppers (chili peppers), sansho pepper, Japanese citrus peel, sesame seeds, hemp seeds and white poppy seeds. The spice mix has a bright red color and hence it was given the name shichimi (“seven colors”) togarashi.
Togarashi is a Japanese word which is used to describe any type of chili pepper. This spice mix mainly consists of ground chili peppers. In addition to that it also includes ground sansho pepper (Japanese citrus zest), black or white poppy seeds and sesame seeds.
Shichimi Togarashi contains only small amount of salt which makes it ideal for sprinkling on top of food that has already been salted or seasoned. The spice blend gives dishes a nice kick and adds some heat to them. It also acts as great garnish on top of fish, meat or veggies.
Shichimi togarashi (七味唐辛子) is one of the most popular flavors of Japan. It is a “heat” that is added to various foods, such as yakitori (grilled chicken on a skewer) and tonkatsu (breaded deep-fried pork cutlet).
The Japanese name can be translated as seven flavor chili pepper, and it consists of seven different ingredients: red chili pepper, black sesame seed, sanshō pepper, hemp seed, ginger root, nori seaweed and white poppy seed. Each ingredient’s flavor is quite distinct and can be tasted on its own. In addition to this, there are variations that use yuzu peel or ichimi spices in addition to the above ingredients.
It is said that shichimi togarashi was invented in the late 1700s or early 1800s by Sakata Tojiro (1745–1829), a samurai who ran an inn near Edo Castle in Tokyo. He created the blend as a way to liven up his food and make it more flavorful and exciting for his guests. The popularity of shichimi togarashi rapidly increased after World War II as more people began experimenting with cooking their
Shichimi togarashi is Japanese seven-spice powder. It’s often used to flavor noodles, yakitori, soups, udon and soba dishes, and more. It’s also sprinkled on tonkatsu or karaage (Japanese fried chicken) and even on green tea ice cream or matcha mochi.
Togarashi is a blend of seven spices: red chili pepper, black or white sesame seeds, hemp seeds, orange peel (mandarin orange), ginger root, nori seaweed and poppy seeds. In Japan it has been historically used as a spice for cooking as well as a medicine to cure sore throats. The name “togarashi” comes from the verb “togasu” which means “to stimulate one’s appetite.” The typical packaging for shichimi togarashi is a small glass jar with a plastic lid that contains a small wooden stick with the spice attached to the end of it.
Shichimi togarashi is considered one of the symbols of Japanese cuisine and an essential component in Japanese cooking. Its bright orange-red color adds color to any dish. Its unique flavor blends sweet, hot, bitter and salty tastes together creating an unusual taste that can’t be replicated by
The simple recipe for shichimi togarashi is as follows:
1. Put 1/4 teaspoon of black pepper, 1/4 teaspoon of white pepper, 1/4 teaspoon of chili powder, and 1/4 teaspoon of ground ginger in the mortar.
2. Add 1 tablespoon of sesame seeds and grind everything together.
Shichimi togarashi is a condiment that was born during the Edo period (1603 to 1868) in Kyoto* after the spread of black pepper reached Japan from China. It has been used as a seasoning for various foods such as tofu, sashimi, boiled vegetables, and miso soup since then. Moreover, it is commonly used as a topping on rice balls with bonito flakes (kitsune-don*), omelets with green onions (akita-don*), noodles, and so on. It can also be used for making different kinds of pickles and marinades for fried chicken or sausages.”