Shichimi

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title: "Shichimi" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["herb-and-spice-mixtures", "japanese-condiments"] description: "Japanese spice mix" topic_path: "geography/japan" source: "https://en.wikipedia.org/wiki/Shichimi" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0

::summary Japanese spice mix ::

::data[format=table title="Infobox food"]

Field	Value
name	Shichimi
image	Shichimi 002.jpg
caption	Shichimi tōgarashi
alternate_name	Nana-iro tōgarashi
type	Spice mixture
country	Japan
creator
year	17th century
serving_size	100 g
no_recipes	false
::

| name = Shichimi | image = Shichimi 002.jpg | image_size = | image_alt = | caption = Shichimi tōgarashi | alternate_name = Nana-iro tōgarashi | type = Spice mixture | course = | country = Japan | region = | national_cuisine = | creator = | year = 17th century | mintime = | maxtime = | served = | main_ingredient = | minor_ingredient = | variations = | serving_size = 100 g | calories = | calories_ref = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = | cookbook = | commons = | other = | no_recipes= false ::figure[src="https://upload.wikimedia.org/wikipedia/commons/6/65/Shichimitogarashibottle.jpg" caption="A jar of commercially produced ''shichimi''"] ::

Shichi-mi tōgarashi, also known as nana-iro tōgarashi or simply shichimi, is a common Japanese spice mixture containing seven ingredients. Tōgarashi is the Japanese name for Capsicum annuum peppers, and it is this ingredient that makes shichimi spicy.

Etymology

"Shichi" means seven, "mi" means flavor, and "togarashi" is the red chili pepper Capsicum annuum. The blend is also called nanami togarashi.

In the United States, shichimi is sometimes referred to as "Nanami." Both names translate to "seven flavors," but "Nanami" is often used in branding for ease of pronunciation among English speakers. While "shichi" and "nana" are two pronunciations of the same character (七) and both mean "seven" in Japanese, "nana" has a more familiar sound in English, leading to the alternative name.

Ingredients

A typical blend may contain:

• coarsely ground red chili pepper (the main ingredient)
• ground sanshō ("Japanese pepper")
• roasted orange peel (chenpi)
• black sesame seed
• white sesame seed
• hemp seed
• ground ginger
• nori or aonori (seaweed)
• poppy seed
• yuzu peel

Some recipes may substitute or supplement these with rapeseed or shiso. Shichimi is distinguished from ichi-mi tōgarashi, which is simply ground red chili pepper.

Use

The blend is traditionally used as a finishing spice. It is ubiquitous in restaurants in Japan; a shaker is sometimes on every table along with salt and pepper shakers and bottles of soy sauce. It is often consumed with soups and on noodles and gyūdon. Some rice products, such as rice cakes, agemochi and roasted rice crackers, also use it for seasoning.

History

::figure[src="https://upload.wikimedia.org/wikipedia/commons/5/55/Yagenbori4.jpg" caption="Yagenbori Shichimi Togarashi Shin-Nakamise Head Store (Asakusa, Tokyo)"] ::

Shichimi dates back at least to the 17th century, when it was produced by herb dealers in Edo, current day Tokyo, and sometimes it is referred to as Yagenbori. Most shichimi sold today come from one of three kinds, sold near temples: Yagenbori sold near Sensō-ji, Shichimiya sold near Kiyomizu-dera, and Yawataya Isogorō sold near Zenkō-ji.

Culture

::figure[src="https://upload.wikimedia.org/wikipedia/commons/1/1d/七味唐辛子_(5311706915).jpg" caption="This is a performance of mixing spices while explaining their benefits."] ::

In modern times, the product is generally sold as a formulated product, but in the past it was prepared and sold according to the customer's needs (七味唐辛子売り). Even today, performances can be seen at festival stalls.

References

References

1. "[[Nihon Kokugo Daijiten]]".
2. "[[Shin Meikai kokugo jiten]]".
3. Zeldes, Leah A.. (2010-04-14). "Eat this! Shichimi togarashi, zesty Japanese seasoning". Chicago's Restaurant & Entertainment Guide.
4. Gordenker, Alice, "[https://www.japanesefoodguide.com/shichimi-togarashi/ Shichimi Togarashi: The Japanese 7-Spice Mix You Have to Try]", ''Japanese Food Guide''
5. Kim, Eric. (2023-10-04). "This Store-Bought Spice Blend Makes Everything Taste Better". [[The New York Times]].
6. Hongo, Jun. (Dec 11, 2007). "Hemp OK as rope, not as dope". The Japan Times.
7. (2007). "Let's Cook Japanese Food!". Chronicle Books.
8. Kilcoyne, Kevin. (3 February 2020). "Shichimi: The Seven Spice Blend of Japan".

::callout[type=info title="Wikipedia Source"] This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page. ::