Togarashi, the Japanese word for “chillies,” is a group of condiments always including chillies that bring out the clean, simple flavours of Japanese food. Shichimi togarashi is also called seven spice (shichi is “seven” in Japanese), because seven ingredients are generally used. It works well with fatty foods such as unagi (broiled eel), tempuras, shabu shabu (small bits of food cooked in rich broth), noodle dishes, and yakitori (grilled dishes). Nanami togarashi is a close cousin, with a slightly different proportion of ingredients emphasizing citrus zest.
Shichimi tōgarashi (Japanese: 七味唐辛子, “seven flavour chilli pepper”), also known as nana-iro tōgarashi (七色唐辛子) or simply shichimi, is a common Japanese spice mixture containing seven ingredients.
A typical blend may contain:
- coarsely ground red chilli pepper (the main ingredient)
- ground sanshō
- roasted orange peel
- black sesame seed
- white sesame seed
- hemp seed
- ground ginger
- nori or aonori
Some recipes may substitute or supplement these with poppy seed, yuzu peel, rape seed or shiso.
Shichimi should be distinguished from ichimi tōgarashi (一味唐辛子), which is simply ground red chilli pepper, and means literally “one flavour chilli pepper” (ichi meaning “one”).
- 2 tablespoons sansho (or 1 tablespoon black peppercorns)
- 1 tablespoon dried tangerine peel
- 1 tablespoon ground red chilli pepper
- 2 teaspoons flaked nori
- 2 teaspoons black sesame seeds
- 2 teaspoons white poppy seeds
- 2 teaspoons minced garlic
- Grind together to a chunky consistency. Store refrigerated in an airtight container up to 1 month.