Shichimi togarashi is a Japanese seven spice blend built around chilli flakes, with citrus peel, sesame and seaweed for depth. It is a table condiment, shaken over noodles, rice and grilled food rather than cooked into a dish.
The name means seven flavour chilli pepper. Blends vary by brand, but chilli, orange or yuzu peel, sesame seeds, seaweed, ginger and sansho pepper are common.
What it tastes like
Hot from the chilli, with a bright citrus note and a nutty, toasted background from the sesame. Milder than a straight chilli flake, since the other ingredients round it out.
What it is used for
- Shaken over instant or fresh ramen and udon.
- Sprinkled on grilled meat, fish or vegetables.
- Stirred into a simple bowl of rice for a quick lift.
- Added to miso ramen at the table.
How much to use
Start with a small pinch and add more to taste, since heat levels vary noticeably between brands.
What is in shichimi togarashi
The name means seven flavour chilli pepper, and a typical blend combines dried chilli flakes, sansho pepper, orange or yuzu peel, black and white sesame seeds, ginger and nori, giving a mix of heat, citrus and umami rather than straightforward spiciness. Exact blends vary between makers, some leaning more citrusy, others more purely hot.
How to use it
It is a table condiment more than a cooking spice, shaken over noodle soups like udon or ramen, grilled meat, or even popcorn and eggs, rather than cooked into a dish. Add it at the table so each person can control how much heat and citrus they want, since it loses some of its brightness if simmered for long.
Shichimi vs ichimi and nanami
- Shichimi togarashi: a seven spice blend of chilli with sansho pepper, orange peel, sesame, hemp or poppy seeds, ginger and nori. Shichi means seven.
- Ichimi togarashi: pure ground red chilli, with no other spices. Ichi means one. It is hotter and plainer.
- Nanami togarashi: another name for a seven spice blend, often with more citrus peel. In practice it is used much like shichimi.
Where it comes from
Shichimi togarashi dates back to the 17th century, when it was sold by herbal medicine sellers in Edo, now Tokyo. Three historic shops in Tokyo, Kyoto and Nagano are still famous for their own blends, each with a different balance of heat and fragrance.
Where to buy it in the UK
Small shakers from brands such as S&B and House are sold in Japanese grocers, larger Asian supermarkets and online. Some UK supermarkets stock it in the world food aisle. Keep it in a cool, dark cupboard and use it within a few months, as the citrus and sansho lose their aroma over time.
Frequently asked questions
Is shichimi togarashi the same as chilli flakes?
No. Chilli is only one part of the blend. Shichimi togarashi also has citrus, sesame and seaweed, giving it a rounder flavour than chilli alone.
Can I make my own shichimi togarashi?
Yes. Mix chilli flakes, dried orange peel, toasted sesame seeds, a little nori, and ground ginger to taste, though the ratios take some trial and error.
