Shichimi togarashi (literally “seven flavored chili peppers”) is a spice blend featuring dried red chili pepper, sansho pepper, hemp seeds, white and/or black sesame seeds, mandarin orange peel, and nori. It adds a subtle citrusy, nutty, umami complexity, which is sprinkled over udon and soba noodles, gyudon, tonjiru, yakitori, and hot pot. It’s a pantry staple that’s both an all-purpose condiment and finishing seasoning. There are regional differences in the balance and differences of ingredients, such as the addition of yuzu peel, shiso leaves, poppy seeds, and ground ginger. The three historic shichimi producers are Yagenbori in Asakusa, Tokyo, Shichimiya in Kiyomizu, Kyoto, and Yawata Isogoro in Zenkoji, Nagano. Other names include Japanese seven-spice and nanami togarashi.
Are Shichimi and Ichimi Togarashi the Same
They do sound similar but Ichimi Togarashi and Shichimi Togarashi are different.
Ichimi (一味) – made of red chili pepperShichimi (七味) – made of a mix of chili pepper and other spices (shichi means ‘seven’ in Japanese).
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