Shichimi Tōgarashi
The Quirky Foodster Team
Ingredients
- dried red chile flake
- sansho (Japanese pepper)
- roasted orange/yuzu peel
- black and white sesame seed
- poppy seed
- ground ginger
- and nori (dried seaweed) flakes — seven components
- per the name
- though exact composition varies by maker
Method
- Combine all pre-processed dried ingredients — no cooking or grinding of a unified mass required, since each component is added in its own distinct form (flakes, seeds, powder).
- Individual components (sesame, chile) may be lightly toasted before combining; not a unified toasting step.
Origin: Japan — literally ‘seven-flavor chile pepper,’ one of Japan’s most iconic table condiments.
Use: A table condiment sprinkled over noodle soups, grilled foods, and rice dishes.
Classic Dishes: Udon and soba noodle soups; yakitori; various grilled and simmered dishes as a table seasoning.
Storage: Keeps 3-6 months sealed and dark before the citrus peel and seaweed components lose potency.
Variations: ‘Seven’ is traditional but not universally fixed — some commercial blends include eight or more ingredients while retaining the name; specific regional and brand formulations vary considerably.
Substitutions: A simplified mix of red chile flake and sesame seed loses much of the blend’s citrus-and-umami complexity but provides a basic approximation.
- dried red chile flake
- sansho (Japanese pepper)
- roasted orange/yuzu peel
- black and white sesame seed
- poppy seed
- ground ginger
- and nori (dried seaweed) flakes — seven components
- per the name
- though exact composition varies by maker
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