Shichimi Togarashi Recipe: How to Make Japanese Seven Spice

Shichimi togarashi is a Japanese spice blend that translates to “seven-flavor chili pepper.” Sometimes called “Japanese seven spice,” shichimi togarashi is typically made from seven ingredients: red chili pepper, sansho pepper, hemp seeds and/or poppy seeds, white sesame seeds and/or black sesame seeds, ground ginger, yuzu or mandarin orange peel, and nori. Believed to have originated in seventeenth-century Tokyo, this spice mix is now a Japanese pantry staple.

There are three popular chili powder seasonings in Japanese cuisine:

1. 1. Shichimi togarashi: Also known as Japanese seven spice, this spice blend includes red chili pepper, sansho pepper, hemp seeds and/or poppy seeds, sesame seeds, ginger, citrus peel, and nori.
2. 2. Ichimi togarashi: This simple chili powder, which means “one-flavor chili pepper” in Japanese, is simply red chili pepper. It is hotter than shichimi togarashi since it does not have the add-ons that give shichimi togarashi its citrusy, nutty, umami flavors.
3. 3. Nanami togarashi: Nanami togarashi, which translates to "seven seas chili pepper,” contains similar flavors to shichimi togarashi but is more citrus-forward to better complement seafood dishes.

Shichimi togarashi is an all-purpose condiment and finishing seasoning that you can add to a variety of soups, sides, and entrees.

• Soups: Shichimi togarashi adds flavor to miso soup and noodle soups, such as ramen and udon.
• Sides: Sprinkle avocado toast, plain rice, and popcorn with shichimi togarashi, or add it to tempura batter for an added kick for tempura vegetables.
• Meats: Shichimi togarashi is often served with yakitori (grilled meats), shabu-shabu, and stir fry.
• Seafood: Elevate the flavor of raw clams or oysters can be elevated with shichimi togarashi.