Shichimi Togarashi, the 7 Japanese spices
This mix is typical of the Japanese pantry, created with a combination of seven ingredients with a spicy and intense flavor. The word Shichimi Togarashi means "seven-flavored chili pepper" because it includes this number of ingredients, which vary in local Japanese cuisine. It is also called Nanami Togarashi, because the number 7 in Japanese can be called both shichi and nana.
The preparation shows a perfectly balanced flavor between different aromas, unique and complex at the same time. It includes different and complementary citrus, peppery, nutty and fresh notes to the mix - with a bouquet of aromas that reaches the perfect balance point. The variety of Shichimi Togarashi enhances the essential flavors of Japanese cuisine and lifestyle, and satisfies the palate with all its nuances. Often the combination of the seven Japanese spices includes red peppercorns, sesame, ginger, citrus peels and seaweed, for a deeper and more original flavor, which combines land and sea. The versions of Shichimi Togarashi can vary based on the preferences of deep pungent or fresh citrus tone, and in our proposal the exclusive ingredients are given by red pepper and Japanese mountain pepper (sansho).
The latter is an integral component of the mixture of seven Japanese spices, very common in traditional dishes. Usually Shichimi Togarashi is used to flavor soups, noodles, dishes based on white meat, fish and rice. An oriental delicacy to taste both with typical traditional dishes and to experiment with exotic recipes, sauces and marinades. Furthermore, thanks to its components, this mixture also has beneficial qualities. Ginger provides excellent virtues for blood circulation and digestion, like Japanese pepper which alleviates heavy meals. Mandarin peels are beneficial for both digestion and acidity, as well as for the throat. Sesame adds protein, fat and essential amino acids.
What are the spices in the Shichimi Togarashi blend?
Red pepper, harvested when fully ripe, adds a spicy and intense depth of flavor, warms the blend and provides a woody aroma, with fruity notes. Ginger adds a provocative and pungent taste, which warms while releasing fruity and slightly sweet notes. The spicy and refreshing aroma evokes lemon, harmonizing with the mandarin peels. Black sesame seeds add a lightly toasted and nutty flavor, with earthy notes; a savory component that balances the fruity notes of the mandarin. White sesame provides a delicate flavor and a light nutty aftertaste, less bitter than the dark version and much appreciated in Asian cuisine. The mandarin peels that enhance the red-orange color of the blend, give a citrus and fruity note that acts as a flavorful counterpoint to the peppery components. The Japanese mountain pepper, called sansho, introduces a unique flavor, not too pungent, and a pleasant citrus aroma that pairs perfectly with ginger and mandarin. The chopped green seaweed gives a fresh nuance together with the original umami flavor, tasty but with delicate and sweet tips; ideal for a complex nuance in soups and on meats.
Where can you buy Shichimi Togarashi?
This particular spice blend is difficult to find in normal supermarkets or grocery stores. If you are looking for Shichimi Togarashi, you can easily find it in our Natura d'Oriente spice shop. You can buy this high-quality Japanese spice mix online, selected for its nutritional and aromatic value. Our packs contain the Shichimi Togarashi blend available in variable weights between 50 g, 75 g, 100 g, 150 g, 250 g and 500 g; at a convenient price. You can find our spices in airtight freshness-saving packages, for better conservation in the pantry.
How to use the Shichimi Togarashi blend
For those who wonder what spices the Japanese use or what are oriental spices, Shichimi Togarashi is the answer in the cuisine of the Rising Sun. The combination of these ground ingredients brings a complex of flavors to Japanese cuisine, both as a final seasoning and as a mix for the preparation of soups, meat, side dishes and appetizers. Its pungent note quickly reaches the palate but soon fades, leaving room for fruity notes of seaweed and mandarin. The unique combination of fruitiness, freshness, saltiness and pungency pairs well with many "neutral" dishes to which it gives a complexity of flavors. A perfect blend for creating spicy Japanese and Asian dishes, Shichimi Togarashi mix is perfect for offsetting heavy fish and fatty meat odors, with its citrus notes.
Shichimi Togarashi in recipes
Savory recipes: it creates an original flavor in oriental soups, ramen and udon; excellent with miso soup, with seaweed and on noodles. It pairs well with rice-based dishes, to flavor cakes and baked goods such as crackers and agemochi (Japanese fried rice snacks). It adds flavor to side dishes and vegetables, popcorn, tempura batter and fried foods. In European dishes it can give an exotic touch to fried or boiled potatoes, to baked pumpkin dishes. Meat: its citrusy and spicy flavor is delicious in white meat dishes such as chicken wings, soup and pork, beef, lamb recipes; excellent blend for creating marinades and aromatic crusts. Shichimi togarashi is often served to flavor grilled dishes (yakitori), or typical dishes such as shabu-shabu (thin slices of tender meat and fresh vegetables). Fish: its citrus flavor and the presence of green algae go well with sushi, fish (salmon, tuna, cuttlefish, eels) and seafood dishes - exquisite in combination with shrimp, clams or oysters. To be dosed carefully after evaluating the taste of the fish to be cooked. Sauces: with the Shichimi Togarashi mix you can create delicious sauces, adding the mixture to the emulsion of oil, vinegar and lemon. Togarashi sauce is used to marinate tofu or meat, creating a delicious coating for both grilling and pan-frying.
The Recipe: Togarashi Sauce Rice
Rice Ingredients: 2 cups white rice - 2 cups small shredded carrots - ½ cup thinly sliced radishes - 1 avocado - 2 hard boiled eggs - ¼ cup chopped scallions - ¼ cup chopped cilantro - 4 sheets nori Sauce Ingredients: ½ cup sesame oil - 1 teaspoon ground ginger - 1 teaspoon garlic powder - 1 teaspoon scallions - 1 teaspoon toasted sesame seeds - 2 teaspoons Shichimi Togarashi - 1 tablespoon brown sugar - 1 dash fish sauce - 1 tablespoon soy sauce - 1 tablespoon vinegar rice Preparation Cook the rice and prepare the vegetables and other rice ingredients by cutting them to the appropriate size. Place the carrots, radishes, avocado, hard-boiled eggs and nori sheets (one per bowl) in 4 rice bowls. Meanwhile, in a small pan, heat the sesame oil over high heat. In a small saucepan or heat-proof container, combine the sauce ingredients and carefully pour the hot sesame oil over them. Be careful because the sauce will sizzle. Let it cool for about 1 minute and shake to combine everything. Drain the rice and place it in the bowls with the vegetables. Pour the togarashi sauce over the top. Sprinkle the bowls with chopped scallions and cilantro.
Origins and History of Shichimi Togarashi
This spice blend boasts a thousand-year culinary experience, with the addition of ingredients due to the importation of spices in recent centuries. This spicy mix comes from a recipe dating back at least to the 17th century, when it was mentioned as a product among spice and herb traders in Tokyo. It was referred to as Yagenbori (original place of production) mix, where there were plenty of doctors, spice wholesalers and medicinal substances. At this time, chili peppers arrived in Japan and, after Columbus discovered the Americas, began to spread to other continents. According to some theories, chili pepper seeds were brought to Japanese territory during a military expedition at the end of the 16th century, or by Portuguese missionaries. In any case, it was from then that chili peppers and the custom of mixing them with other spices spread. In 1625, a merchant named Karashiya Tokuemon combined various herbal medicines and began selling the spice called “seven-spice chili pepper”, shichimi. Considered a mixture with medicinal properties, it was sold in front of temples and shrines like the others, and soon became very popular. Over time, regional differences in the ingredients of Shichimi Togarashi have developed, such as the addition of yuzu peel, shiso leaves, poppy seeds, and ground ginger. In addition, a version has become popular in which the most typical constituent is the Japanese mountain pepper, sansho (Zanthoxylum Piperitum).
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