Shichimi is a Japanese spice blend traditionally consisting of seven ingredients. Shichi means “seven” in Japanese, mi means flavours. It is also often referred to as shichimi togarashi, literally “seven flavour chili pepper”.
Typical ingredients include: red chili pepper, sansho pepper, roasted orange peel, black and white sesame seeds, ground ginger, and nori (seaweed). It's a popular finishing seasoning and condiment, adding a unique blend of heat, citrus, and umami to various dishes.
Shichimi originated in Japan during the Edo period (1603 – 1868). It was developed in 1625 by a merchant named Tokuemon Karashiya, who combined seven ingredients, including the then-new red chili pepper (togarashi), to create a unique spice blend. Tokuemon began selling his spice blend in Edo's Yagenbori district. Yagenbori, located near present-day Ryogokubashi in Tokyo which is not far from the famous Akihabara area, was an area known for its concentration of doctors and medicinal wholesalers.
The name "Yagen" refers to a traditional tool used to grind Chinese herbal medicine, which reflects the area’s historical association with medicine.
Shichimi togarashi was originally conceived as a way to incorporate traditional Chinese medicine into food. The oldest known shichimi producer, Yagenbori Togarashi Honpo (hereafter referred to as “Yagenbori”), still makes a blend containing seven spices: fresh red chili pepper, roasted red chili pepper, powdered sanshō (Japanese pepper), black sesame seeds, poppy seeds, hemp seeds, and dried mandarin orange peel (chinpi). This spice mix gained popularity because it paired perfectly with soba noodles, a staple food among commoners in Edo at the time.
The shichimi togarashi from Yagenbori, which gained popularity among the common people of Edo, gradually spread from Tokyo (formerly Edo) to the Kansai region (Kyoto and Osaka). Eventually, shops selling their own local versions of shichimi togarashi, tailored to the regional food culture, appeared along the approach roads to Zenkoji Temple in Nagano and Kiyomizu Temple in Kyoto. Shichimi is now popular and regularly consumed all over Japan.
For Abokichi’s take on Shichimi Togarashi, ABO Shichimi, we’ve carefully selected spices grown in Japan and offer it in two distinct flavour profiles:
Yuzu
Yuzu is a type of citrus fruit from Japan, related to mandarins and lemons, known for its distinct aroma and tart flavour. While there are several varieties of yuzu, it is rarely eaten as-is. Instead, its peel and juice are commonly used in a wide range of dishes.
We mixed the Yuzu peel with other Japanese grown spices.
Be sure to try some recipes that let you enjoy yuzu’s refreshing tang and fragrance! It’s perfect for cold summer noodle dishes.
Sanshō
We use a special variety of sanshō (Japanese pepper) called Budō Sanshō which is cultivated in Aridagawa Town, Wakayama Prefecture. It gets its name from the way its berries grow in clusters, resembling bunches of grapes. Its distinctive features include large, vibrant green berries, a refreshing citrus-like aroma, and a sharp, tingling spiciness.
Enjoy ABO Shichimi in soba or udon noodle soup, sprinkled on fries or popcorn, to season meats, or anywhere else you might use salt and pepper.
