, also known as or simply shichimi, is a common Japanese spice mixture containing seven ingredients. Tōgarashi is the Japanese name for Capsicum annuum peppers, and it is this ingredient that makes shichimi spicy.

Etymology

"Shichi" means seven, "mi" means flavor, and "togarashi" is the red chili pepper Capsicum annuum. The blend is also called nanami togarashi.

In the United States and elsewhere, shichimi is sometimes referred to as "nanami" (togarashi). Both names translate to "seven flavors," but "nanami" is often used in branding for ease of pronunciation among English speakers. While "shichi" and "nana" are two pronunciations of the same character (七) and both mean "seven" in Japanese, "nana" has a more familiar sound in English, leading to the alternative name. While nanami is sometimes described as emphasising a greater citrus flavour than shichimi, the spice mixtures are substantively the same in taste and ingredients.

Ingredients

A typical blend may contain:

• coarsely ground red chili pepper (the main ingredient)

• ground sanshō ("Japanese pepper")

• roasted orange peel (chenpi)

• black or white sesame seed

• hemp seed

• ground ginger

• nori or aonori (seaweed)

• poppy seed

• yuzu peel

Some recipes may substitute or supplement these with rapeseed or shiso. Shichimi is distinguished from , which is simply ground red chili pepper.

Use

The blend is traditionally used as a finishing spice. It is ubiquitous in restaurants in Japan; a shaker is sometimes on every table along with salt and pepper shakers and bottles of soy sauce. It is often consumed with soups and on noodles and gyūdon. Some rice products, such as rice cakes, agemochi and roasted rice crackerss, also use it for seasoning.

History

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 . Today, most shichimi sold come from one of three kinds, all sold near temples: sold near Sensō-ji, sold near Kiyomizu-dera, and sold near Zenkō-ji.

Culture

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 (custom blending demonstrations) can be seen at festival stalls.

See also

• List of condiments

References