Common Name: Shichimi Togarashi (七味唐辛子)

The word shichimi means “seven flavors”, and togarashi, meaning chili pepper, is the key ingredient.

Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined.

History: Shichimi togarashi is believed to have first been blended in the early 17th century in Edo (modern-day Tokyo). Spice merchants created it near Zenkō-ji Temple in Nagano, and it later became popular in Tokyo’s Asakusa district.

Each spice seller developed slightly different formulas, which gave rise to regional variety. Common additions are red chili pepper (togarashi), sanshō (Japanese pepper), roasted orange peel, black and white sesame seeds, hemp seed, ginger, and either nori (seaweed) or shiso.

Shichimi togarashi became a staple condiment offered by street vendors selling soba noodles. Over time, it transitioned from being a temple-town specialty to a household seasoning.

Interesting Facts: Despite the name, some blends use fewer or more ingredients depending on the spice maker. The “seven” is more traditional than a strict rule.

Uses: It is commonly sprinkled over noodles or rice dishes to add additional aroma and heat.

It can also be used to season snacks such as popcorn, roasted nuts, or chips for a Japanese twist.

Selection & Storage: Quality shichimi often has a bright, colorful mix with reds from chili, black and white from sesame, and green from nori or shiso. It should list only spices and seeds, without fillers, artificial colors, or MSG.

Tokyo (Yagenbori), Nagano (Yawataya Isogorō), and Kyoto (Shichimiya Honpo) each produce authentic, historic blends.

Store in an airtight container away from excess heat, light, and humidity. It is best used within a year, as the orange peel loses its potency quickly.

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