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 Japanese spice mixture containing seven ingredients.[3] Tōgarashi is the Japanese name for Capsicum annuum, a red pepper native to Central and South America, and it is this ingredient that makes shichimi spicy.[4]

Shichimi

Shichimi tōgarashi.
Alternative names	Nana-iro tōgarashi
Type	Spice mixture
Place of origin	Japan
Invented	17th century
Media: Shichimi

About

A typical blend may contain:

• coarsely ground red chili pepper (the main ingredient)
• ground sanshō ("Japanese pepper")
• roasted orange peel (Chenpi)
• black sesame seed
• white sesame seed
• hemp seed[5]
• ground ginger[3]
• nori or aonori (seaweed)
• poppy seed

Some recipes may substitute or supplement these with yuzu peel, rapeseed or shiso. Shichimi is distinguished from ichi-mi tōgarashi (一味唐辛子, one-flavor chili pepper), which is simply ground red chili pepper.[6]

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.^{[citation needed]}

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 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]}

Culture

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.

See also

• List of condiments
•  Food portal

References