Shichimi Togarashi is classified as a Furikake seasoning or not
Shichimi Togarashi and Furikake are 2 condiments that represent Japan, both of which consist of mini flakes and are sprinkled over foods when used.
The Difference: Furikake vs Shichimi Togarashi
If you only hear that, you might think that they are the same kind of things. But Furikake and Shichimi Togarashi (also Ichimi Togarashi) are different things and in general Shichimi Togarashi isn’t classified as a Furikake.
Furikake Seasoning Flakes
Generally, “Furikake (ふりかけ)” consists of several kinds of dry mini flakes made from meat, fish, eggs, sesame seeds, and seaweed. Other than these, various food materials, like sea urchin roe and Shiso or perilla leaves, can be used in Furikake.
Shichimi Togarashi 7 Spice Blend
On the other hand, “Shichimi Togarashi (七味唐辛子)” definitely consists of 7 varieties of aromatic spices and its primary base is finely ground red chili pepper. For that reason, the Japanese spice mix usually has a red or orange color like the above.
The 6 spices other than red chili pepper vary depending on the producer, but typically Sansho pepper, orange peel, poppy seeds, hemp seeds, Shiso (perilla) leaves, green Nori seaweed, black sesame seeds, and ginger are often used.
One primary difference between Furikake and Shichimi Togarashi is that Furikake is used to season steamed plain rice in particular, while Shichimi Togarashi is sprinkled over various foods to make them a little bit spicy and more flavorful.
Yakitori with Shichimi Togarashi
We Japanese commonly sprinkle the Shichimi Togarashi spice blend over Udon and buckwheat Soba noodle dishes, Miso soups, Gyudon beef bowl, Tsukemono pickles, and Yakitori skewered grilled chicken pieces. If you want to know more about how to use Shichimi Togarashi, this article will help.