What is Shichimi Togarashi?
Shichimi togarashi, often simply called shichimi or seven-spice blend, translates to "seven-flavour chili pepper" in Japanese. This vibrant spice mix is a cornerstone of Japanese cuisine, delivering a complex punch of heat, citrus, nuttiness, and umami in every sprinkle. Unlike single-note spices, shichimi togarashi harmonises bold flavours, making it indispensable for everything from steaming noodle bowls to grilled meats.
Its versatility shines in modern UK kitchens, where home cooks are increasingly experimenting with authentic Japanese ingredients. Whether you're jazzing up a quick weeknight ramen or adding flair to fusion dishes, this spice blend brings the essence of Tokyo street food right to your table.
The Fascinating History of Shichimi Togarashi
Shichimi togarashi traces its roots back to the Edo period in 17th-century Japan. Legend has it that around 1625, a Chinese herbalist named Li Yuen created the blend at the Yagenbori shop in Edo-now modern-day Tokyo. Drawing from traditional Chinese medicine, the original recipe aimed to promote health benefits like improved circulation and digestion, using spices with warming properties.
Over time, it evolved from a medicinal tonic into a culinary superstar. By the 18th century, street vendors in Tokyo were liberally shaking it over udon and soba noodles, cementing its status as a symbol of everyday Japanese eating culture. Today, multiple shops in Tokyo's spice districts still claim to sell the "original" blend, each with slight family tweaks passed down through generations.
In the UK, shichimi togarashi has gained traction thanks to the popularity of ramen bars and Japanese supermarkets. It's a gateway spice for those dipping into global flavours without needing a full pantry overhaul.
Ingredients in Shichimi Togarashi: Breaking Down the Seven Flavours
The beauty of shichimi togarashi lies in its balanced composition of seven key ingredients, though recipes can vary slightly by producer. Here's a typical breakdown:
- Red chili flakes: The heat source, providing fiery spice without overwhelming.
- Nori seaweed: Adds deep umami and a subtle oceanic note.
- Sesame seeds (black and white): Toasted for rich, nutty depth.
- Sansho pepper: Delivers a citrusy, tingling numbness unique to Japanese peppers.
- Dried orange or yuzu peel: Bright, zesty citrus lift that cuts through richness.
- Poppy or hemp seeds: Earthy texture and mild nuttiness.
- Ginger or garlic (dried): Warm, aromatic pungency for complexity.
This combination creates a flavour profile that's spicy yet refreshing, earthy with a tingly kick. The sansho pepper's numbing sensation-known as karakuni-sets it apart from standard chili powders, offering a mouthfeel that's addictive once tried.
How to Use Shichimi Togarashi in Your Cooking
Shichimi togarashi is incredibly versatile, far beyond traditional Japanese dishes. Its fine texture makes it perfect for sprinkling as a finishing spice, preserving its aromas and crunch.
Classic Japanese Applications
- Sprinkle generously over hot ramen, udon, or soba noodles.
- Dust on tempura vegetables or prawns for extra zing.
- Enhance miso soup, onigiri rice balls, or yakitori skewers.
Fusion and Everyday UK Ideas
Bring Japanese flair to British favourites: rim a Bloody Mary glass, season roasted potatoes, or elevate avocado toast. It's brilliant on grilled fish, stir-fries, or even popcorn for movie nights.
Pro Tip: Start light-a pinch goes a long way-and adjust to taste. The citrus and sansho bloom beautifully with heat, so add it post-cooking for maximum impact.
Delicious Recipes Featuring Shichimi Togarashi
Togarashi Shrimp Noodles (Serves 2, Ready in 15 Minutes)
A speedy midweek meal blending Japanese spice with accessible ingredients.
- 200g udon noodles
- 200g prawns, peeled
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 spring onions, sliced
- 1 tsp S&B Ichimi Togarashi (or shichimi blend)
Cook noodles per packet, stir-fry prawns in sesame oil until pink, toss everything with soy and top with spring onions and togarashi. Simple, spicy perfection!
Spicy Edamame with Shichimi
Boil 300g edamame pods, drain, then toss in 1 tbsp sea salt mixed with 1 tsp shichimi togarashi. Serve warm as a snack-irresistible pub-style finger food.
Fusion Avocado Toast
Mash ripe avocado on sourdough toast, drizzle with soy, add a fried egg, and finish with shichimi togarashi and sesame seeds. Breakfast upgraded.
Shichimi Bloody Mary
Rim a glass with lemon juice and shichimi togarashi, pour in your favourite Bloody Mary mix, and garnish with celery. A brunch game-changer.
Storage Tips for Shichimi Togarashi
To keep your shichimi togarashi fresh, store it in an airtight, opaque container in a cool, dark cupboard away from heat, light, and moisture. Avoid the fridge, as condensation can clump the spices. It typically lasts 6-12 months, but sniff test regularly-if the vibrant aroma fades, it's time to refresh. Grinding your own mini-batches from whole spices can extend potency even further.
Where to Buy Shichimi Togarashi in the UK
Look for trusted brands like S&B, known for their authentic blends. For a larger size ideal for frequent use, try the S&B Chili Pepper Marco Polo Ichimi Togarashi 300g-perfect for stocking up without compromise on quality. Available from specialist retailers like World Food Shop, it's a staple for any spice enthusiast.
Why Shichimi Togarashi Deserves a Spot in Your Pantry
This unassuming jar packs the soul of Japanese street food into every shake. For UK cooks embracing global tastes, shichimi togarashi offers endless creativity with minimal effort. Experiment boldly-your noodles, roasts, and snacks will thank you.
Frequently Asked Questions (FAQs)
What is shichimi togarashi made of?
Shichimi togarashi typically comprises seven ingredients: red chili flakes, nori seaweed, sesame seeds, sansho pepper, dried citrus peel (like yuzu or orange), poppy or hemp seeds, and ginger or garlic. Variations exist, but this core mix delivers spice, umami, citrus, and nuttiness.
How do you pronounce shichimi togarashi?
It's pronounced "shee-chee-mee toh-gah-rah-shee." The emphasis is on the first syllable of each word, with a soft 'ch' like in 'cheese' and a rolled 'r' sound.
Is shichimi togarashi the same as ichimi togarashi?
No, ichimi togarashi is pure chili flakes (one flavour), while shichimi combines seven spices for complexity. Ichimi provides straight heat; shichimi adds layers of flavour.
How long does shichimi togarashi last?
Stored properly in an airtight container in a cool, dark place, shichimi togarashi lasts 6-12 months. Check the aroma periodically; if it weakens, replace it for best flavour.
What can I use shichimi togarashi on?
Sprinkle it on ramen, udon, tempura, grilled meats, rice, soups, edamame, avocado toast, or even cocktails like Bloody Marys. It's a versatile finisher for Asian, fusion, or everyday dishes.