Shichimi Togarashi is classified as Furikake seasoning or not

Shichimi Togarashi and Furikake are 2 condiments that represent Japan, which both consist of mini flakes and are sprinkled on food when used.

The Difference: Furikake vs Shichimi Togarashi

If you only hear that, you might think that they are the same kind of condiments.

But Furikake and Shichimi Togarashi (also Ichimi Togarashi) are different things and in general Shichimi Togarashi isn’t classified as a Furikake.

Ingredients

Furikake Seasoning Flakes

Usually, “Furikake (ふりかけ)” is made up of several kinds of dry mini flakes or granules 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 contained 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, as a whole, the Japanese spice mix looks red or orange as shown in the above picture.

By the way, 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.

Uses 

One primary difference between Furikake and Shichimi Togarashi is that Furikake is particularly used to season steamed plain rice,

while Shichimi Togarashi is sprinkled on various foods to make them a little bit spicy and more flavorful.

Yakitori with Shichimi Togarashi

We Japanese commonly use the latter spice blend as a condiment for udon, soba, miso soup, Gyudon (beef bowl), Tsukemono (pickles), and Yakitori (skewered grilled chicken). 

If you want to know more about how to use Shichimi Togarashi, this article will help.

(Reference Pages: Wikipedia ふりかけ, 七味唐辛子 )