{{Infobox food | 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 = <!-- or | creators = --> | 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 }} {{Short description|Japanese spice mix}} {{Italic title|reason=:Category:Japanese words and phrases}} thumb|upright|A jar of commercially produced ''shichimi''
{{nihongo|'''''Shichi-mi tōgarashi'''''|七味唐辛子|extra = seven-flavor chili pepper}}, also known as {{nihongo|'''''nana-iro tōgarashi'''''|七色唐辛子|extra = seven-color chili pepper}}<ref>{{Citation | type = dictionary | title = Nihon Kokugo Daijiten}}.</ref><ref>{{Citation | type = dictionary | title = Shin Meikai kokugo jiten}}.</ref> or simply '''''shichimi''''', is a common Japanese spice mixture containing seven ingredients.<ref name = "zeldes">{{Cite web | last = Zeldes | first = Leah A. | author-link = Leah A. Zeldes | title = Eat this! Shichimi togarashi, zesty Japanese seasoning | work = Dining Chicago | publisher = Chicago's Restaurant & Entertainment Guide | date = 2010-04-14 | url = http://www.diningchicago.com/blog/2010/04/14/eat-this-shichimi-togarashi-zesty-japanese-seasoning/ | access-date = 2010-05-22 |archive-url=https://web.archive.org/web/20101007190434/http://www.diningchicago.com/blog/2010/04/14/eat-this-shichimi-togarashi-zesty-japanese-seasoning/|archive-date=2010-10-07|url-status=dead}}</ref> Tōgarashi is the Japanese name for ''Capsicum annuum'' peppers, and it is this ingredient that makes shichimi spicy.<ref>Gordenker, Alice, "[https://www.japanesefoodguide.com/shichimi-togarashi/ Shichimi Togarashi: The Japanese 7-Spice Mix You Have to Try]", ''Japanese Food Guide''</ref>
== Etymology == "Shichi" means seven, "mi" means flavor, and "togarashi" is the red chili pepper ''Capsicum annuum''.<ref name=":0">{{Cite news |last=Kim |first=Eric |date=2023-10-04 |title=This Store-Bought Spice Blend Makes Everything Taste Better |language=en-US |work=The New York Times |url=https://www.nytimes.com/2023/10/04/dining/shichimi-togarashi.html |access-date=2023-10-07 |issn=0362-4331}}</ref> The blend is also called nanami togarashi.<ref name=":0" />
In the United States and elsewhere, shichimi is sometimes referred to as "nanami" (togarashi). Both names translate to "seven flavors," but "nanami" is often used in branding for ease of pronunciation among English speakers.<ref>{{Cite web |last=Rico |date=11 April 2026 |title=Shichimi Togarashi 101: The Japanese Spice That Quietly Transforms Everything |url=https://medium.com/@rieagleco13/shichimi-togarashi-101-the-japanese-spice-that-quietly-transforms-everything-f938883c846c |access-date=27 May 2026 |website=Medium |language=en}}</ref> 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. While namami is sometimes described as emphasising a greater citrus flavour than shichimi,<ref>{{Cite book |last=Green |first=Aliza |url=https://www.google.com.au/books/edition/Field_Guide_to_Herbs_Spices/pMHVEQAAQBAJ?hl=en&gbpv=1&dq=shichimi+is+sometimes+referred+to+as+%22Nanami%22+pronunciation&pg=PT515&printsec=frontcover |title=Field Guide to Herbs & Spices: How to Identify, Select, and Use Virtually Every Seasoning on the Market |date=21 April 2015 |publisher=Quirk Books |year=2015 |isbn=978-1-59474-845-5 |location=Philadelphia |language=en}}</ref> the spice mixtures are substantively the same in taste and ingredients.<ref>{{Cite web |last=Irani |first=Impu |date=15 September 2025 |title=Discover 9 Irresistible Ways Togarashi Can Transform Your Japanese Dishes |url=https://leenaspices.co.nz/blog-spice-blends-togarashi-japanese-dishes/ |access-date=27 May 2026 |website=Leena Spices |language=en-US}}</ref>
== Ingredients == A typical blend may contain: * coarsely ground red chili pepper (the main ingredient) * ground sanshō ("Japanese pepper") * roasted orange peel (chenpi) * black or white sesame seed * hemp seed<ref>{{Cite web | last = Hongo| first = Jun | title = Hemp OK as rope, not as dope | work = The Japan Times | date = Dec 11, 2007 | url = https://www.japantimes.co.jp/news/2007/12/11/news/hemp-ok-as-rope-not-as-dope/|archive-url=https://web.archive.org/web/20161112030105/https://www.japantimes.co.jp/news/2007/12/11/news/hemp-ok-as-rope-not-as-dope/|archive-date=12 November 2016 | access-date = 2010-05-22}}</ref> * ground ginger<ref name="zeldes" /> * ''nori'' or ''aonori'' (seaweed) * poppy seed<ref name=":0" /> * yuzu peel<ref name=":0" />
Some recipes may substitute or supplement these with rapeseed or shiso. Shichimi is distinguished from {{nihongo|'''''ichi-mi tōgarashi'''''|一味唐辛子|extra = ichimi, one-flavor chili pepper}}, which is simply ground red chili pepper.<ref>{{cite book |last1=Kaneko |first1=Amy |title=Let's Cook Japanese Food! |date=2007 |publisher=Chronicle Books |isbn=978-0-8118-4832-9 |page=20 |url=https://books.google.com/books?id=cozw2PdLopgC&pg=PA20 |language=en}}</ref>
== 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.<ref name=":0" /> 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.<ref>{{cite web |last=Kilcoyne |first=Kevin |date=3 February 2020 |title=Shichimi: The Seven Spice Blend of Japan |website=Kokoro Care Packages |url=https://kokorocares.com/blogs/blog/shichimi-the-seven-spice-blend-of-japan |access-date=14 April 2024 |quote= and can even be found as a flavor for rice crackers and agemochi }}</ref>
==History== thumb|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,<ref name="zeldes" /> current day Tokyo, and sometimes it is referred to as {{nihongo|'''Yagenbori'''|薬研堀|extra = from the name of the original place of production}}. Today, most shichimi sold come from one of three kinds, all sold near temples: {{nihongo|Yagenbori|やげん堀}} sold near Sensō-ji, {{nihongo|Shichimiya|七味家}} sold near Kiyomizu-dera, and {{nihongo|Yawataya Isogorō|八幡屋磯五郎}} sold near Zenkō-ji.<ref>{{Cite web |date=1 June 2018 |title=The Hirshon Japanese 7-Flavor Chili Powder – 七味唐辛子 |url=https://www.thefooddictator.com/the-hirshon-japanese-7-flavor-chili-powder-%E4%B8%83%E5%91%B3%E5%94%90%E8%BE%9B%E5%AD%90/ |archive-url=http://web.archive.org/web/20260113125510/https://www.thefooddictator.com/the-hirshon-japanese-7-flavor-chili-powder-%E4%B8%83%E5%91%B3%E5%94%90%E8%BE%9B%E5%AD%90/ |archive-date=2026-01-13 |access-date=27 May 2026 |website=The Food Dictator |language=en}}</ref>
==Culture== {{Unreferenced section|date=April 2026}} thumb|left|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).<ref>{{Cite web |last=Nakayama |first=Naoya |date=September 2018 |title=Blend of Seven Spices: A Great Condiment with a Local Touch |url=https://shun-gate.com/en/power/power_59/ |access-date=27 May 2026 |website=SHUNGATE |language=en-US}}</ref> Even today, performances (custom blending demonstrations) can be seen at festival stalls.
==See also== * List of condiments * {{portal-inline|Food}}
==References== {{reflist}}
{{Japanese food and drink}} {{Herbs and spices}} {{Chili peppers}}
Category:Herb and spice mixtures Category:Japanese condiments