What is Shichimi Togarashi?

Shichimi Togarashi is a coarse ground mixture of seven spices that are widely used in Japanese cuisine. Red chili peppers are the primary component in the mixture of the spice of Shichimi Togarashi. Other components vary depending on the region and manufacturers, but usually include Sansho Peppersrns, dried citrus bark and either sesame seeds or cannabis seeds. Depending on the mixture, other components may include ginger, garlic and dried seaweed.

The Japanese name "Shichimi Togarashi" translates into "chili pepper with seven tastings". "Shichi" is the word for "seven", "me" means taste and "togarasi" is a Japanese word for "red pepper". "Nana" is an alternative word for "seven" and some similar spices are called "nanami togarasi". The spice called "Ichimi Togarashi" means "one taste" and is made only of red pepper.

Red chili peppers used in Shichimi Togarashi are usually varieties Capsicum Annuum. Capsicum Annum Conoides, also known as Conm can also be used pepper. Sansho, the semi -module of Japanese prickly ash, is another component of pepper in the mixture of Shichimi Togarashi. Sansho is in the same family as pepper sichuan, which can be used as a replacement.

Shichimi togarashi also contains ground seeds. Dried cannabis seeds are common in many mixtures. Sesame seeds are also used and can be either black, white or both. Poppy and mustard seeds can also be used.

Citrus component also varies according to the individual mixture. Only dried or baked bark of fruit is used. The most common choice is Mandarin, known in Japan as "Mican". Instead, Japanese citrus fruit similar to lemon called "Yuzu" can be used. Lemon and tangerine are other possible substitutes.

Another common component in Shichimi Togarashi is Nori, dried Laver Porphyra Tener. Nori leaves that are commonly used to produce sushi roles are ground to grossFlakes for Togarashi mixture. Some varieties of Shichimi Togarashi also include ground ginger or ground garlic.

There are two well -known SHICHIMI TOGARASHI styles in Japan. Yagenbori, which is popular in Tokyo, contains basic components of Togarashi, Sansho Peppers and Citrus Peel and all four seed varieties. The mixture of Kyomiz, common for Kyoto, contains basic components of pepper and citrus along with Nori, cannabis seeds and both types of sesame seeds. In Japanese cuisine, shichimititogarashi is used to delete many meals, especially noodles, stewed and fried or grilled foods.