Shichimi togarashi is a common Japanese seasoning made from a mixture of seven ingredients. It is over 350 years old, with a recipe whose origins lie in herbal medicines. The people of days gone by loved its flavor, and it became well known throughout Japan.
Although the ingredients used to make shichimi differ from area to area, the following ingredients are commonly used: coarsely ground chili pepper, dried orange peel, white sesame, black sesame, seaweed, poppy seed, ground ginger, ground Sichuan pepper, perilla, and hemp seed.
Shichimi is very versatile: simply sprinkle a small amount on any dish to add a spicy zest. It is not only suitable for Japanese dishes, such as soups, soba and udon noodles, but it also goes well with meat and fish.
The ingredients used by Yawataya Isogoro include medium strength chili peppers, spicy Jappanese peppers called sansho(sichuan peppers), ginger, richly flavored hemp seed, black sesame, dried orange peel and perilla.Our shichimi has a well-balanced spicy taste and great aroma.
Roasted to bring out its heat and flavor, this red chili pepper is the most important ingredient in making Shichimi.
The sharp taste and fresh aroma of ginger are vital.
Shiso's fresh aroma and flavor enhance the natural flavor of food such as fish, meat, vegetables and rice.
The sun-dried Japanese pepper called sansho makes your tongue numb, and its spicy aroma is reminiscent of the mountain air.
Dried ripe Japanese mandarin orange (Unshu Mikan) adds an essential aroma to the mixture.
The aroma of black sesame oil softens the heat of the pepper.
Hemp seeds match sesame in terms of flavor and aroma. There is an old Japanese saying: "Those able to mill hemp seed are truly mature."