Shichimi Togarashi: Exploring Japan’s Iconic Seven Spice Blend

If you’re looking to elevate your cooking with that authentic Japanese taste, you should use shichimi togarashi, the ultimate Asian spice. Made with a blend of several ingredients, using this spice in your kitchen may require a more complex approach than some people may be used to. We’ve made things easy for you with our shichimi togarashi guide. Let’s dive in!

The Origins of Shichimi Togarashi: A Historical Journey

Shichimi togarashi, also known as the Japanese seven-flavor spice blend, was invented in 1625 by Tokuemon, a spice merchant living in the city of Edo (now known as Tokyo). Inspired by mixtures created by local herb merchants, Tokuemon decided to make his own creative blend. He mixed dried chili peppers, which had only been introduced to Japan less than a century before, with other ingredients to create a rich spice.

Tokuemon claimed to have created a food additive that was both delicious and healthy. His shop was located on the Yagenbori Canal, and as the spice became more popular, the term “Yagenbori” became synonymous with the newly invented spice blend. 

The original recipe of shichimi togarashi contained black sesame seeds, roasted chili pepper (capsicum), dried mandarin orange peel, ground sansho pepper, hemp seeds, and poppy seeds. The shop hand-blended its shichimi and mixed ingredients according to customer demand. It still exists today and operates in the same manner. However, Yagenbori is not the only shichimi togarashi producer in the country, as there are at least two more major brands selling similar products.

What is Shichimi Togarashi? The Essence of Seven Spices

Shichimi togarashi is a traditional Japanese spice blend made of seven ingredients. It’s a versatile condiment often used as seasoning for a variety of dishes, including noodles, soups, and grilled meats. Another name for the mixture is nana-iro tōgarashi or nanami togarashi. You may also refer to it by its shortened name, shichimi. Since shichi is the Japanese word for “seven” and togarashi is the term for “chili pepper,” the literal translation of shichimi togarashi is “seven-flavored chili pepper.”

Chili pepper is the only ingredient common to every kind of shichimi togarashi and the main reason for the spicy flavor. However, the entire mixture is called a "seven spice blend” because it contains seven ingredients with different flavor profiles.

A Closer Look at the Ingredients of Shichimi Togarashi

Before you start using shichimi togarashi in the kitchen, you need to examine its traditional makeup. Although it almost always includes seven ingredients, there is no rule regarding what ingredients to add to the chili pepper blend. The following are common shichimi togarashi ingredients:

• Red chili pepper: Ground chili pepper is the main ingredient in shichimi. It’s also responsible for the spicy flavor of the mixture. 

• Black or white sesame seeds: Either of the two is used to bring a nutty and mildly sweet flavor to the spice mix. The black version contains more essential minerals and antioxidants. However, the white seeds bring a sweeter flavor to shichimi.

• Dried seaweed: Nori or aonori are two seaweed options that bring umami-rich flavor to the mix.

• Yuzu peel: The peel from the popular Japanese citrus fruit brings a floral, lemon-like taste.

• Orange peel: Dried mandarin orange peel offers a sweet taste with tart undertones.

• Ginger: This adds a different tone of spice to the mixture.

• Poppy seed: You can expect shichimi to have a nutty and subtle crunch when mixed with ground poppy seeds.

• Hemp seed: The seeds produce a nutty taste and offer several health benefits. 

• Sansho pepper: This unique Japanese pepper has a fruity flavor similar to that of citrus.

• Shiso leaves: Red or green perilla leaves have a minty and slightly bitter taste. It’s often used as a supplementary ingredient to the seven in shichimi.

You can make homemade shichimi togarashi with chilli flakes, black pepper, other ingredients, and a small frying pan.

How to Use Shichimi Togarashi in Japanese Cooking

There are dozens of ways to use shichimi togarashi in modern Japanese-style cooking. Let’s explore some practical examples:

• Mix with noodles: Adding seven spice mixes to Japanese noodles like ramen, udon, and soba will elevate the taste of the meal instantly. The savory and spicy flavor of the seasoning blends nicely with the taste of noodles and umami-rich broth.

• Sprinkle on soups: Besides noodle soup, other traditional Japanese soups can be elevated with a sprinkle of shichimi. They include miso soup, gyoza soup, oden, and sukiyaki. 

• Pair with grilled meat: Use the spice mix as seasoning for grilled food like yakitori, teppanyaki, teriyaki, and kabayaki. It also works for tofu and other vegetables.

• Add to light snacks: You can add a little shichimi togarashi to popcorn and deviled eggs. It will serve as an alternative to butter and paprika. Feel free to mix this spice with mayonnaise or avocado toast to make a dip for snack time or a spread for sandwiches.

• Use as topping for sushi and sashimi: Raw fish dishes like sushi and sashimi taste better with the addition of the citrusy flavors of the seven spice blend. You can mix it with soy sauce and sesame oil for a spicy-savory taste.

Shichimi Togarashi vs. Ichimi Togarashi: What’s the Difference?

Many foreigners who hear about ichimi togarashi, another famous Japanese spice, think it’s the same as shichimi togarashi. However, they are two distinct seasonings used on separate occasions. While shichimi togarashi consists of seven ingredients, ichimi togarashi is made of a single ingredient, ground chili pepper. In fact, the term ichimi stands for "one.”

Since shichimi’s taste is more complex, it’s the preferred option when you need seasoning with multiple flavor layers. Ichimi, on the other hand, is a better choice when you need to add a little spice to a dish or use a substitute for cayenne pepper.

The Regional Variations of Shichimi Togarashi in Japan

Different regions in Japan adapt the spice mix to local tastes. Next, we’ll take a quick look at some of these Japanese seven-spice spice regional specialties. In Kyoto, the traditional shichimi contains more yuzu, giving the mix a more citrusy flavor and aroma. Most of the shichimi sold in the Kansai (Western) region share a similar trait.

Nagano City also has its own version, which is spicier and stronger than those made in Kansai. It typically includes at least three spicy ingredients, namely, ichimi togarashi, sansho pepper, and ginger. Schimi from anywhere in the Kanto (Eastern) region have similar features.

Where to Find the Best Shichimi Togarashi in Japan

You can buy authentic blends in local Japanese grocery stores or via online Asian stores. Look out for the three main producers of shichimi togarashi in Japan: Yagenbori, Shichimiya Honpo, and Yawataya Isogorō. All of them are located near temples.

Yagenbori, the first ever producer, is located near Sensō-ji, a temple in Asakusa, Tokyo. The company still produces shichimi by hand, using the original recipe created by Tokuemon. However, it also provides extra-spicy and extra-aromatic blends. Clients can request custom blends, which gives them full control over the ingredients in the mix.

Shichimiya Honpo is another famous shichimi togarashi producer in Japan. It’s  headquartered next to Kiyomizu-dera, a temple in Kyoto. The spice sold there is made with shiso, yuzu, and sansho. Its unique recipe contains less chili pepper and more sansho pepper. The spice mix also uses white sesame seeds, giving it a sweet flavor.

There is a third producer named Yawataya Isogorō and located in Zenkō-ji, in Nagano. The shop’s spice mix offers a well-balanced yet spicy flavor and aroma. It also uses roasted chili pepper, ginger, sansho, shiso, and orange peel.

Health Benefits of Shichimi Togarashi: More Than Just Flavor

The capsaicin in red chili peppers offers several health benefits. They include better blood circulation, pain relief, improved digestion, prevention of sinus congestion, and a metabolism boost. Citrus peel contains lots of vitamin C, which is good for headaches and fever. The use of sesame seeds can prevent diabetes and heart problems by supplying the body with essential minerals. Other health benefits of shichimi include better digestion (ginger), improved thyroid function (nori seaweed), and anti-inflammatory properties (sansho pepper).

The Enduring Appeal of Shichimi Togarashi: A Must-Have Japanese Seasoning

Since the Edo period, shichimi togarashi has remained a beloved and versatile seasoning in Japanese and global kitchens thanks to its complex flavor profile and customizable nature. You need to buy some to experience true Japanese cooking.

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