Japanese Spice: Ichimi Togarashi vs. Shichimi Togarashi

Shichimi Togarashi (七味唐辛子) and Ichimi Togarashi (一味唐辛子), also called just Shichimi and Ichimi, are both traditional Japanese spice condiments.

As for the degree of recognition, I think the former spice mix is known better to overseas people because Shichimi is an essential condiment for Soba and Udon noodle soups. 

Ichimi Togarashi vs. Shichimi (Nanami)

As you can guess from the names, Ichimi Togarashi is a spice condiment similar to Shichimi, also known as Nanami Togarashi

But how do they differ in ingredients, taste, and usage?

Ingredients

Togarashi red chili pepper

The term included in both, Togarashi (唐辛子), refers to red chili pepper here, while the Kanji characters Ichi (一) and Shichi (七) respectively have the meaning of One and Seven.

Since the rest word Mi (味) means Flavor or Taste in Japanese, Ichimi Togarashi has just one flavor (taste), that is, the one that comes from ground red chili peppers.

Shichimi Togarashi (七味唐辛子)Shichimi Togarashi

On the other hand, Shichimi Togarashi has seven flavors, made from ground red chili pepper and other six aromatic spices.

The six varieties of spice other than the first ingredient, red chili pepper, vary depending on the maker.

But Shichimi typically includes Sansho pepper, Chinpi (dried orange peel), poppy seeds, hemp seeds, shiso (perilla) leaves, Ao-Nori (green seaweed), black sesame seeds, and ginger.

Taste

Ichimi Togarashi (一味唐辛子)
Ichimi Togarashi

In general, Ichimi is hotter than Shichimi Togarashi. But the spiciness of red chili pepper used in them differs by elements like the place of production and the production method.

Since Shichimi is a blend of ground red chili pepper and other six spices, it is generally more flavorful than Ichimi, consisting solely of red chili pepper flakes.

In a nutshell, each product has a different degree of heat and composition and has its own distinctive taste profile.

Uses

You can use Shichimi and Ichimi the same way as Furikake rice seasoning; sprinkle on food as much as you like.

Ichimi Togarashi is spicy-hot rather than flavorful and works well on various dishes, including pizza, Mapo tofu, sauteed vegetables, and curry.

In contrast, Shichimi pairs perfectly with foods in Japanese cuisines, such as Udon and Soba noodles, Tsukemono pickles, Yakitori chicken skewers, Gyudon beef bowl, and miso soup.

For further information on the usage of Shichimi Togarashi, this article will help.

(Reference Pages: Wikipedia 七味唐辛子, 一味唐辛子Olive Hitomawashi )

Tomo

Hi, I'm Tomo, a Japanese blogger living in Niigata Prefecture, Japan. For the purpose of enriching your life, I would like to introduce things about Japan on this blog, especially unique Japanese products, cooking recipes, cultures, and facts and trivia.

2 Responses

  1. Charlie Bee says:

    Thank U
    As a none Japanese Speaking American
    Websites like yours R Very Helpful
    We enjoy cooking all varieties of Japanese Cuisine
    Keep up the good work
    ありがとうございます

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: