Shichimi tōgarashi

Shichimi is an ancient Japanese spice mixture, which is now mainly used as a rub, in addition to its traditional use as a topping, for example for noodles. Shichimi is on the fatty side because sesame seeds are processed in it.

Shichimi means 'seven flavours', referring to the seven ingredients. The spiciness of shichimi is controlled by the two peppers in the mixture: tōgarashi (chili pepper) and sanshō. The former is a striking element in Japanese cuisine, which has no chili tradition. Initially, it was only used in Chinese medicine, shichimi too, hence.

In shichimi tōgarashi, the chili (tōgarashi) sets the tone. The sharpest shichimi tōgarashi is called 'ogara'. In Kyoto, the slightly milder shichimi tōgarashi supplied by us is the standard. This contains proportionally more sansho and less chili. There is also a black variety, called kuro shichimi. This contains black pepper instead of chili pepper, and only black sesame seeds. Kuro shichimi therefore has a flavor palette that combines excellently with red meat, tofu and white rice.

Shichimi  was first prepared in the early seventeenth century in Edo (present-day Tokyo) according to the techniques of Chinese medicine. The inventor is said to be Karashiya Tokuemon, owner of a herbal shop in the Ryogoku Yagenbori district. This shop still exists, and like many similar shops in the city, sells a variety of shichimis.

Shichimi tōgarashi contains:

• togarashi
• sansho
• shiso leaf
• black and/or white sesame seeds
• citrus peel (yuzu)
• nori ,
• nigella (hemp seed) and
• ginger

Smell and taste

This shichimi is, although spicy, relatively mild for a shimichi tōgarashi, due to the pleasant balance between the sharp chili and the pungent sansho. You can make a difference in accent by adding either chili or sansho yourself. Both are available in our webshop.

Use "top your noodles"

You use shimichi tōgarashi as a topping for noodles like udon and soba, oden, nabe and tempura. In addition, shichimi tōgarashi is very suitable as a rub for white meat (pork and chicken) or tuna.Also combines well with pumpkin, avocado, roasted Brussels sprouts and sweet potatoes!
With chicken and salmon, a mayonnaise enriched with shichimi is delicious!

Recipes):

Features:

• mixture as described above: tōgarashi (chili pepper), sanshō, shiso leaf, black and white sesameseeds, citrus peel, nori, nigella (hemp seed) and ginger
• origin: japan

Assortment

• available in glass and stand-up pouch (no test tubes)
• larger quantities on request

Allergen information

• This shichimi has been carefully crafted in the UK
• the mixture contains sesame, and may contain traces of celery and mustard contain

Gift wrapping

• The jar is available in a tasteful gift packaging, consisting of a cube box filled with black tissue paper
• For an overview of our gift packaging, please refer to the gift packaging section

Save:

• save your  shichimi in closed packaging
• preferably store in a dark, dry and cool place
• at least good until February 2026 (02/26)
• This expiration date is an indication

Batch number

The batch number helps us trace which supply an item originates from. It is stated on the packing slip and the invoice