 Shichimi tōgarashi | |
| Alternative names | Nana-iro tōgarashi |
|---|---|
| Type | Spice mixture |
| Place of origin | Japan |
| Invented | 17th century |
Shichi-mi tōgarashi (七味唐辛子; seven-flavor chili pepper), also known asnana-iro tōgarashi (七色唐辛子; seven-color chili pepper)[1][2] or simplyshichimi, is a commonJapanesespice mixture containing seven ingredients.[3] Tōgarashi is the Japanese name forCapsicum annuum peppers, and it is this ingredient that makes shichimi spicy.[4]
"Shichi" means seven, "mi" means flavor, and "togarashi" is the red chili pepperCapsicum annuum.[5] The blend is also called nanami togarashi.[5]
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.
A typical blend may contain:
Some recipes may substitute or supplement these withrapeseed orshiso. Shichimi is distinguished fromichi-mi tōgarashi (一味唐辛子; ichimi, one-flavor chili pepper), which is simply ground red chili pepper.[7]
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.[5] It is often consumed with soups and on noodles andgyūdon. Some rice products, such asrice cakes,agemochi and roastedrice crackers, also use it for seasoning.[8]
Shichimi dates back at least to the 17th century, when it was produced by herb dealers inEdo,[3] current day Tokyo, and sometimes it is referred to asYagenbori (薬研堀; from the name of the original place of production). Most shichimi sold today come from one of three kinds, sold near temples: Yagenbori (やげん堀) sold nearSensō-ji, Shichimiya (七味家) sold nearKiyomizu-dera, and Yawataya Isogorō (八幡屋磯五郎) sold nearZenkō-ji.[citation needed]
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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.
and can even be found as a flavor for rice crackers and agemochi
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