Shichimiya Shichimi Togarashi: 7 Spice Blend from Kyoto
The other day, I got a Shichimi Togarashi (七味唐辛子) that the historical city Kyoto boasts.
Shichimi Togarashi or Shichimi (七味) is a traditional Japanese condiment consisting of ground red chili pepper and six other aromatic spices that vary depending on the maker.
It is a spice mix widely used in Japan, where many households have at least one canned or bottled Shichimi Togarashi.
There are many food companies and specialized shops producing Shichimi Togarashi in Japan. And Hararyokaku and Shichimiya Honpo are famous shops in Kyoto.
Kyoto Shichimiya Honpo Shichimi Togarashi
This time, I obtained a Shichimi Togarashi of Shichimiya Honpo from Kyoto.
As I wrote before, Kyoto Shichimiya Honpo (Google Map) is generally known as one of Japan’s 3 Best Shichimi Shops.
The product I purchased consists of a package of Shichimi Togarashi and a small can for the spice mix.
So even after you use up the accompanying spice, you can reuse the container with a refill.
Once I opened the yellow bag for Shichimi, the aromatic smell of Sansho pepper wafted out in the air.
Incidentally, the above are Shichimi Togarashi spice blends sold by Yagenbori (やげん堀) and Yawataya Isogoro (八幡屋礒五郎).
Each shop is also one of Japan’s 3 Best Shichimi Shops.
Compared to them, this Shichimi has a dark brown color, for, as mentioned above, the composition of Shichimi Togarashi varies depending on the maker.
But that enables each maker to differentiate their Shichimi from others.
7 Ingredients (Spices)
By the way, according to the ingredient list on the back of the package,
this one consists of red chili pepper, white sesame seeds, black sesame seeds, Sansho pepper, Aonori (green nori seaweed), green Shiso (perilla) leaves, and hemp seeds.
Taste
Shichimi Togarashi generally has a moderate spiciness and mild heat. But this one isn’t hot at all. Instead, it is excellent in aroma, where Sansho stands out.
The Shichimi Togarashi of Shichimiya Honpo matches best with lightly-flavored dishes such as miso soup, udon and soba noodle soups, and Tsukemono pickles.
