Shichimi Togarashi: Japan’s Seven Spice Blend

Although Japanese cuisine isn’t most well-known for being spicy, there is one unique spice that locals put on almost everything: shichimi togarashi. The name literally means “seven-flavor chili pepper,” adding a warm kick to everything from grilled meat to noodle dishes. The condiment finds its origins in the 17th century and is now used in all kinds of dishes. In this article, we’ll be exploring what shichimi is (both its ingredients and history), how it’s used in Japanese cuisine, the best way to use it, as well as where you can find it yourself in Japan.

What is shichimi togarashi?

As the name suggests, shichimi is a blend of seven different spices and aromatics. There are many different variations of the spice blend, but a classic mix usually contains ground chili pepper, sansho pepper, sesame seeds, poppy seeds, nori, orange or yuzu peel, and ginger. The ingredients bring together a unique flavor profile: heat from the chili, fragrant tartness from the citrus, and a savory taste from the seaweed. The end result is a spice that isn’t too overwhelmingly hot, allowing the blend of flavors to enhance any meal.

Despite containing chili pepper, a non-native import from the Americas centuries ago, shichimi has become a core part of Japanese seasoning. You’ll find it throughout Japan today in homes and restaurants, loved for its kick, flair, and versatility. This spice has a long history in Japan, one which you can actually experience today!

A brief history of shichimi

Shichimi originated in the Edo period (1603-1868), and according to legend, the first blend was created in 1625 by an herbal merchant in Edo (modern-day Tokyo). A shop called Yagenbori began selling this seven-ingredient mixture, initially as a way to boost health. The shop was named after the “yagen,” the tool used to grind ingredients into medicinal powders. The blend eventually became so popular that the store’s name was synonymous with the spice.

Over time, it became so popular that many other shops in Edo started to sell the condiment, especially at fairs and festivals. As the spice travelled across the country, each locale created its own varieties, adding and substituting ingredients, and by the late Edo period, it was popular all across Japan.

How do you use shichimi?

One of the best qualities of shichimi togarashi is its versatility. Typically, the spice is used on a finished dish, right before eating, rather than used in the cooking process. Many restaurants have a shaker available on the table alongside other condiments so you can use as much as fits your taste.

A common use of shichimi is on noodle dishes. A dash shook on a mild bowl of udon is bound to warm you up. Another popular pairing is on top of grilled meat—the smoky, grilled flavor of yakitori pairs perfectly with the kick of shichimi.

Restaurants like Matsuya and Yoshinoya, known for their gyudon, or beef bowls, always have shichimi available on their tables and counters. Basically, any dish that could use a little spice or an aromatic touch is a perfect pairing with shichimi.

Where can you get shichimi?

If you’re looking for a traditional, authentic, and high-quality shop to buy shichimi in Japan, there is no shortage of options. Many shops have been making it for centuries, perfecting their own blends. When you’re on your trip to Japan, consider checking out these shops and purchasing a jar:

Yagenbori (Tokyo)

Established in 1625, the birthplace of shichimi itself is still up and operating today! Yagenbori’s impressive 400-year history, making the seven-ingredient blend, is located in Asakusa near the famous Sensoji Temple in Tokyo. Through ten generations of ownership, the current owners have preserved the traditional Edo-period techniques and flavor. Yagenbori is well-known for its combination of aroma and spice, as well as for using both fresh and roasted chili peppers in its signature blend. Just like its origin in the 17th century, the spice blend boasts health benefits, particularly in the citrus peel’s vitamin C and pleasant aroma. Ultimately, Yagenbori’s shichimi is more than just the sum of its ingredients and is definitely worth checking out to buy a bottle or two.

Location: 1 Chome-28-3 Asakusa, Taito City, Tokyo 111-0032

Website: https://yagenbori.jp/about/english/

Shichimiya Honpo (Kyoto)

Another traditional shichimi shop, Shichimiya Honpo in Kyoto, offers a Kansai-style twist on the spice blend. Established in 1655 on the steps to the famous Kiyomizudera Temple, Shichimiya Honpo originally sold tea to travellers to the shrine, but upon seeing the popularity of shichimi-infused tea, began selling the spice exclusively. Known as the pioneers of Kansai’s variant, Shichimiya Honpo is particularly famous for its more fragrant, mild-tasting version. All the ingredients used in all their condiments and spices are locally sourced and carefully selected by discerning eyes, maintaining a high-quality standard.

Location: 2 Chome-221 Kiyomizu, Higashiyama Ward, Kyoto, 605-0862

Website: http://www.shichimiya.co.jp/

Yawata Isogoro (Nagano)

Located near Zenkoji Temple in Nagano, Yawata Isogoro is known for its well-balanced flavor, thanks to the region’s ideal conditions for growing six of the seven ingredients used in shichimi. The area was well-known for growing quality hemp for Japanese paper, and when Japanese merchants from Edo brought food and other goods to Nagano, the spice blend was introduced to the area. One of these merchants, Kan-emon, began selling shichimi togarashi at Zenkoji Temple in 1736. With the exception of citrus peels, the area was already perfect for growing all the needed ingredients, giving Yawata Isogoro’s shichimi a distinctive flavor local to Nagano. If you’re out in Nagano, stopping by Yawata Isogoro’s main store near Zenkoji Temple is a great way to taste local history.

Location: Daimoncho-83 Nagano, 380-0841

Website: https://www.yawataya.co.jp/en/

These three shops are known as the “three major” shichimi brands. You can visit these places and sample some of their famous signature spices. Outside of these specialist shops, it can be found in grocery stores and markets all across Japan. Look out if you’re searching for shichimi outside of Japan, it is sometimes called “nanami” togarashi, which is just another reading of “seven-flavor spice.”

Shichimi togarashi, although just a simple seasoning, is a window into Japanese culinary history. Born from the Edo-period spice trade, the blend remains a staple across Japan because of its ability to accentuate many dishes without having an overpowering taste. Whether you have it in a steaming bowl of udon, on a simmering grilled beef bowl, or if you’re experimenting with your own choice of cuisine, shichimi is the perfect way to spice things up in a uniquely Japanese way.

Featured Photo Credit: Hanasaki

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