Shichimi Togarashi
Japanese Seasoning
Definition
Shichimi Togarashi is a classic Japanese seven-spice blend. Traditionally sprinkled at the table, it adds aromatic heat, citrus brightness and a subtle oceanic note to noodles, soups and grilled dishes.
Origin & Context
Originating with Edo-period spice merchants, shichimi (“seven flavors”) is a staple condiment in Japanese kitchens and ramen shops. It is typically used as a finishing spice rather than cooked for long periods.
Composition (Ingredients)
Pink pepper, Dried mandarin peel, Black and white SESAME, Green kelp (seaweed), Japanese mountain pepper (sansho), Ginger.
Allergen Information
Contains SESAME.
Flavor Profile
Layered and lively: chili heat (when present in variants) or peppery warmth, the citrusy lift of mandarin peel and sansho, nutty richness from SESAME, gentle umami from seaweed, and a fresh zing of ginger.
Culinary Uses
- Finishing spice for noodle soups (udon, soba, ramen)
- Sprinkle on grilled meats, yakitori, tofu or roast vegetables
- Season rice bowls, onigiri, tempura dips and salad dressings
- Rubs for seafood or a final dash over avocado and eggs
Dosage & Tips
Use as a tabletop condiment: start with a light sprinkle and adjust to taste. For cooking, add near the end to preserve citrus and sansho aromas. Avoid overheating to keep the blend’s volatile notes vivid.
Storage
Store airtight in a cool, dry place away from light. Use within 6–12 months for peak aroma.
FAQ
Is Shichimi Togarashi very hot?
It offers moderate heat and bright aromatics; intensity varies by brand and batch.
How is it different from ichimi togarashi?
Ichimi is pure chili; shichimi is a seven-spice blend with citrus, sansho, seeds and seaweed for greater complexity.
Can I cook it into sauces?
Yes, but add late or off heat to keep the citrus and sansho notes fresh.