Shichimi is a traditional Japanese blend of chili peppers, blended with six spices. Its full Japanese name, “Shichimi Toshinko,” refers to the historical name for chili peppers introduced to Japan via the Korean Peninsula. Its base formula includes seven different spices, including mustard seeds, dried tangerine peel, and sesame seeds. Traditionally used in soba and udon noodle soups, it has been expanded to include fried chicken, hot pot, and salads. Characterized by a subtle spiciness and a complex aroma, this seasoning enhances flavor and aroma. Some products feature differentiating flavors by adjusting the spice ratio.
The basic recipe uses chili peppers as the primary ingredient (usually comprising over 70%). Common combinations of the other six spices include:
Mustard seeds (add a spicy layer);
Dried tangerine peel (provides a citrus aroma);
Sesame seeds (add body);
Sansho pepper (enhances the numbness);
Perilla (imparts a herbal aroma);
Hemp seeds/Aonori (modulates the aftertaste).
The correct way to use Shichimi is to use chili peppers as a traditional Japanese seasoning blend. It can be used directly as a sprinkle, mixed with dipping sauces, or marinated in ingredients to enhance flavor and flavor. It is suitable for a variety of dishes, including pasta, fried foods, and salads.
Sprinkling: Sprinkle evenly over cooked dishes. The recommended amount is 3-5 grams per 500 grams of ingredients.
Japanese soba/udon noodles: Sprinkle Shichimi into the soup base and stir to enhance the spicy layer.
Fried chicken/tempura: Sprinkle the Shichimi on hot chicken after cooking to enhance the flavor penetration through the oil.
Dipping Sauce: Mix with basic seasonings like soy sauce and miso.
Hot Pot Dipping Sauce: Mix Shichimi with Japanese soy sauce in a 1:10 ratio. Add grated radish for a refreshing touch.
Chili Oil: Add to chili oil late in the cooking process, allowing the residual heat to bring out the complex aromas of sesame and dried tangerine peel.
Pre-Marinating: Use as a marinade for meats.
Fried Food Marinade: Add Shichimi to chicken at 1% by weight, mix with sake and ginger juice, and marinate for 2 hours to create a unique, spicy flavor.
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Post time: Dec-08-2025