 Shichimi tōgarashi. | |
| Alternative names | Nana-iro tōgarashi |
|---|---|
| Type | Spice mixture |
| Place of origin | Japan |
| Invented | 17th century |
Shichi-mi tōgarashi ( 七 味 唐辛子, seven-flavor chili pepper), also known as nana-iro tōgarashi ( 七 色 唐辛子, seven-color chili pepper) [1] [2] or simply shichimi, is a common Japanese spice mixture containing seven ingredients. [3] Tōgarashi is the Japanese name for Capsicum annuum peppers, and it is this ingredient that makes shichimi spicy. [4]
Etymology
“Shichi” means seven, and “togarashi” is the red chili pepper capsicum anuum. [5] The blend is also called nanami togarashi. [5]
Ingredients
A typical blend may contain:
- coarsely ground red chili pepper (the main ingredient)
- ground sanshō ("Japanese pepper")
- roasted orange peel ( Chenpi)
- black sesame seed
- white sesame seed
- hemp seed [6]
- ground ginger [3]
- nori or aonori (seaweed)
- poppy seed [5]
- yuzu peel [5]
Some recipes may substitute or supplement these with yuzu peel, rapeseed or shiso. Shichimi is distinguished from Ichi-mi tōgarashi ( 一 味 唐辛子, Ichimi, one-flavor chili pepper), which is simply ground red chili pepper. [7]
Use
The blend is traditionally used as a finishing spice. It is ubiquitous in restaurants in Japan; a shaker is sometimes on every table along with salt and pepper shakers and bottles of soy sauce. [5] It is often consumed with soups and on noodles and gyūdon. Some rice products such as rice cakes, agemochi and roasted rice crackers also use it for seasoning. [8]
History
Shichimi dates back at least to the 17th century, when it was produced by herb dealers in Edo, [3] current day Tokyo, and sometimes it is referred to as Yagenbori ( 薬 研 堀, from the name of the original place of production). Most shichimi sold today come from one of three kinds, sold near temples: Yagenbori (やげん堀) sold near Sensō-ji, Shichimiya (七味家) sold near Kiyomizu-dera, and Yawataya Isogorō (八幡屋磯五郎) sold near Zenkō-ji.[ citation needed]
Culture
In modern times, the product is generally sold as a formulated product, but in the past it was prepared and sold according to the customer's needs (七味唐辛子売り). Even today, performances can be seen at festival stalls.
-
This is a performance of mixing spices while explaining their benefits.
.jpg)
See also
References
- ^ Nihon Kokugo Daijiten (dictionary).
- ^ Shin Meikai kokugo jiten (dictionary).
- ^ a b c Zeldes, Leah A. (2010-04-14). "Eat this! Shichimi togarashi, zesty Japanese seasoning". Dining Chicago. Chicago's Restaurant & Entertainment Guide. Archived from the original on 2010-10-07. Retrieved 2010-05-22.
- ^ Gordenker, Alice, " Shichimi Togarashi: The Japanese 7-Spice Mix You Have to Try", Japanese Food Guide
- ^ a b c d e Kim, Eric (2023-10-04). "This Store-Bought Spice Blend Makes Everything Taste Better". The New York Times. ISSN 0362-4331. Retrieved 2023-10-07.
- ^ Hongo, Jun (Dec 11, 2007). "Hemp OK as rope, not as dope". The Japan Times. Retrieved 2010-05-22.
- ^ Kaneko, Amy (2007). Let's Cook Japanese Food!. Chronicle Books. p. 20. ISBN 978-0-8118-4832-9.
-
^ Kilcoyne, Kevin (3 February 2020).
"Shichimi: The Seven Spice Blend of Japan". Kokoro Care Packages. Retrieved 14 April 2024.
and can even be found as a flavor for rice crackers and agemochi
| Main dishes |
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| Beverages | |
| Snacks / desserts | |
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| Lists | |
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| Related | |
|
Shichimi tōgarashi. | |
| Alternative names | Nana-iro tōgarashi |
|---|---|
| Type | Spice mixture |
| Place of origin | Japan |
| Invented | 17th century |
Shichi-mi tōgarashi ( 七 味 唐辛子, seven-flavor chili pepper), also known as nana-iro tōgarashi ( 七 色 唐辛子, seven-color chili pepper) [1] [2] or simply shichimi, is a common Japanese spice mixture containing seven ingredients. [3] Tōgarashi is the Japanese name for Capsicum annuum peppers, and it is this ingredient that makes shichimi spicy. [4]
Etymology
“Shichi” means seven, and “togarashi” is the red chili pepper capsicum anuum. [5] The blend is also called nanami togarashi. [5]
Ingredients
A typical blend may contain:
- coarsely ground red chili pepper (the main ingredient)
- ground sanshō ("Japanese pepper")
- roasted orange peel ( Chenpi)
- black sesame seed
- white sesame seed
- hemp seed [6]
- ground ginger [3]
- nori or aonori (seaweed)
- poppy seed [5]
- yuzu peel [5]
Some recipes may substitute or supplement these with yuzu peel, rapeseed or shiso. Shichimi is distinguished from Ichi-mi tōgarashi ( 一 味 唐辛子, Ichimi, one-flavor chili pepper), which is simply ground red chili pepper. [7]
Use
The blend is traditionally used as a finishing spice. It is ubiquitous in restaurants in Japan; a shaker is sometimes on every table along with salt and pepper shakers and bottles of soy sauce. [5] It is often consumed with soups and on noodles and gyūdon. Some rice products such as rice cakes, agemochi and roasted rice crackers also use it for seasoning. [8]
History
Shichimi dates back at least to the 17th century, when it was produced by herb dealers in Edo, [3] current day Tokyo, and sometimes it is referred to as Yagenbori ( 薬 研 堀, from the name of the original place of production). Most shichimi sold today come from one of three kinds, sold near temples: Yagenbori (やげん堀) sold near Sensō-ji, Shichimiya (七味家) sold near Kiyomizu-dera, and Yawataya Isogorō (八幡屋磯五郎) sold near Zenkō-ji.[ citation needed]
Culture
In modern times, the product is generally sold as a formulated product, but in the past it was prepared and sold according to the customer's needs (七味唐辛子売り). Even today, performances can be seen at festival stalls.
-
This is a performance of mixing spices while explaining their benefits.
See also
References
- ^ Nihon Kokugo Daijiten (dictionary).
- ^ Shin Meikai kokugo jiten (dictionary).
- ^ a b c Zeldes, Leah A. (2010-04-14). "Eat this! Shichimi togarashi, zesty Japanese seasoning". Dining Chicago. Chicago's Restaurant & Entertainment Guide. Archived from the original on 2010-10-07. Retrieved 2010-05-22.
- ^ Gordenker, Alice, " Shichimi Togarashi: The Japanese 7-Spice Mix You Have to Try", Japanese Food Guide
- ^ a b c d e Kim, Eric (2023-10-04). "This Store-Bought Spice Blend Makes Everything Taste Better". The New York Times. ISSN 0362-4331. Retrieved 2023-10-07.
- ^ Hongo, Jun (Dec 11, 2007). "Hemp OK as rope, not as dope". The Japan Times. Retrieved 2010-05-22.
- ^ Kaneko, Amy (2007). Let's Cook Japanese Food!. Chronicle Books. p. 20. ISBN 978-0-8118-4832-9.
-
^ Kilcoyne, Kevin (3 February 2020).
"Shichimi: The Seven Spice Blend of Japan". Kokoro Care Packages. Retrieved 14 April 2024.
and can even be found as a flavor for rice crackers and agemochi
| Main dishes |
|
|---|---|
| Side dishes | |
| Beverages | |
| Snacks / desserts | |
| Ingredients / condiments | |
| Utensils | |
| Lists | |
| Fruits | |
| Related | |
| Cultivars |
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|---|---|---|---|---|---|---|---|---|---|---|
| Culinary uses | ||||||||||
| Condiments and sauces | ||||||||||
| See also | ||||||||||