Shichimi togarashi, the 7 Japanese spices
The spicy Japanese spice mix, also known as shichimi togarashi, is made of Sichuan pepper, red chili pepper, ground ginger, nori seaweed, toasted black and white sesame seeds, and orange peel. It is used to flavor soups, noodles, grilled meats, sushi, yakitori and seafood.
What is Shichimi Togarashi?
Shichimi togarashi: A Japanese spice mix, which literally translates to “seven-flavored chili pepper,” dates back to the 1600s when chili peppers were first introduced to Japan and is intended to bring out the simple, clean flavors of Japanese cuisine.
A blend of absolute perfection, the orange peel creates a fruity note, combined with the seaweed, it is a wonderful combination of fruity-fresh, and spicy-salty. The ginger tickles the tongue and the sharpness of the chili warms it. The sesame gives it all a nutty aftertaste component.
The spices that make up shichimi togarashi
As the name suggests, shichimi togarashi, or Japanese 7-spice, is a freshly ground, coarse powder of seven spices: Sichuan peppercorns, red chili peppers, ground ginger, nori, toasted black and white sesame seeds, and orange peel. The red chili peppers and Sichuan peppercorns add a spicy, citrusy flavor, while the toasted sesame seeds, nori, and orange peel add a complex note to the mix.
Cooking with shichimi togarashi
Shichimi togarashi can be used as a marinade for yakitori or grilled meat, or as a topping for rice bowls, soba, and udon noodles.
Shichimi togarashi also goes well with fatty foods such as grilled eel and tempura.
The perfect Japanese spice blend is nanami togarashi combined with shichimi togarashi, with a slightly different concentration of ingredients and a greater amount of citrus zest. For a special dish, add a sprinkling of furikake topping.
