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) or simply shichimi, is a common Japanese spice mixture containing seven ingredients. 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.
|Alternative names||Nana-iro tōgarashi|
|Place of origin||Japan|
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
- ground ginger
- 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, Ichimi, one-flavor chili pepper), which is simply ground red chili pepper.
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.
Shichimi dates back at least to the 17th century, when it was produced by herb dealers in Edo, 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.
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.
- ^ Nihon Kokugo Daijiten (dictionary).
- ^ Shin Meikai kokugo jiten (dictionary).
- ^ a b c Zeldes, Leah A. (2010-04-14). "Eat this! Shichimi togarashi, zesty Japanese seasoning". Dining Chicago. Chicago's Restaurant & Entertainment Guide. Archived from the original on 2010-07-19. Retrieved 2010-05-22.
- ^ Gordenker, Alice, "Shichimi Togarashi: The Japanese 7-Spice Mix You Have to Try", Japanese Food Guide
- ^ Hongo, Jun (Dec 11, 2007). "Hemp OK as rope, not as dope". The Japan Times. Retrieved 2010-05-22.
- ^ Kaneko, Amy (2007). Let's Cook Japanese Food!. Chronicle Books. p. 20. ISBN 978-0-8118-4832-9.