Shichimi togarashi (Japanese seven-spice)

七味唐辛子 / shichimi tōgarashi

Flavor and role: A Japanese blend of seven ingredients, such as chili flakes, sansho, dried citrus peel, sesame, hemp seeds, nori and ginger. It adds aroma and flavour more than heat.
Typical dishes and uses: Udon, soba, gyudon, yakitori, tonjiru, ramen topping. In this book: sprinkle on teppan yakisoba and oyakodon.
Substitutes: 1 tsp shichimi = ½ tsp chili flakes + a pinch of sansho + ¼ tsp sesame seeds + a little orange zest. Ichimi (chili only) can also replace it.
Storage: Sealed in the fridge, the aroma lasts 3-6 months. At room temperature the sesame and citrus peel aromas fade quickly.
Main countries: Japan
Used in this book: Gyudon (Japanese Beef Bowl)Kitsune Udon Yakitori (Chicken and Leek Skewers with Tare)Nikkei Ají de Gallina Udon with Dashi and Soft-Boiled Egg Miso-sesame baba ganoush Bacalhau Brás Tamagotoji Don (Japanese Egg-Drop Rice Bowl)Miso Bolognese Udon Miso Butter Elote with Aonori and Katsuobushi Aonori Tempura Fish and Chips with Ponzu Mayo Miso-Butter Salmon Foil-Yaki Miso French Onion Udon Wasabi-Miso Guacamole with Sesame Gyoza Chips Sukiyaki-Style Gyudon with Onsen Egg Gyudon Rice Burger Restaurant-Style Juicy Karaage with Spring Onion Ponzu Lemon-Mayo Karaage Onigirazu Japanese Miso Butter Shiitake Risotto Oyakodon Egg Sando Teriyaki Sausage Sizzle with Japanese Mayo and Nori Dashi Shabu-Shabu with Homemade Ponzu and Egg Zosui Sukiyaki Egg & Cheese Toast Shrimp Tempura Onigirazu Charcoal Yakitori Duo: Salt Negima and Tsukune Yakitori Tacos with Lime Slaw and Shichimi Mayo

Updated 2026-10-10