Shichimi, also known as shichimi togarashi, is a common spice mixture from Japan. Traditionally, it is made of sansho (a relative of Sichuan pepper), mustard seed, poppyseed, sesame seed, and dried mandarin peel. Some recipes also use hemp seed and roasted nori as well. It is often used in soups and on noodles. Spices are strongly flavored or aromatic parts of plants used in small quantities in food as a preservative, or flavouring in cooking. ... Binomial name Zanthoxylum piperitum The Szechuan peppercorn (Zanthoxylum piperitum, Zanthoxylum simulans, Zanthoxylum sancho and others in the Zanthoxylum genus) is not a member of the pepper family. ... Mustard seeds are small, about 1mm in diameter. ... Genera See text A poppy is an annual, biennial, or perennial plant of the Family Papaveraceae, typically with showy flowers borne one per stem, native mainly to the Northern hemisphere and often grown for ornament, opium or food. ... Binomial name Sesamum indicum Sesame (Sesamum indicum) is a crop grown primarily for its oil-rich seeds. ... Satsuma Mandarin Orange The Mandarin orange is a small citrus tree (Citrus reticulata) with fruit resembling the orange. ... This page is a candidate for speedy deletion, because: it is patent nonsense. ... Nori (海苔) is a Japanese term used to refer to edible varieties of seaweed in the various species of the red alga Porphyra, including most notably and . ...
Shichimi or ichimi togarashi is common in island homes and casual Japanese restaurants.
The sharp, hottish flavor and slightly gritty texture of the togarashi mixtures is seen as a great contrast to fatty and fried foods such as unagi (eel), tempura (batter-fried foods) or shabu shabu (meats and other ingredients cooked in bubbling rich broth).
Shichimi is also called "seven spice" because shichi is seven in Japanese, and seven ingredients are generally used.
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