Shichimi Togarashi is a condiment composed of seven spices. These seven spices are ground chili, hemp seed, poppy seed, rape seed, Sichuan peppercorns, sesame seeds, and ground dried orange peel. However, it can also be chili peppper, black and white sesame seeds, perilla seeds, seaweed, orange peel, and mulberry. The combination of these flavours makes for a delightful spice not as fiery as other types of ground peppers, but very flavourful (Let me see if I can describe it for you…there’s the initial burn of the chili pepper, on the tongue then the throat. Following, the unique flavours of the less fiery spices come out, such as the vaguely minty flavour of the crushed perilla leaves and the crunch of the dried sesame seeds.)
It is normally in sold in small containers, as just a light sprinkle adds a zest to dishes. Normally, shichimi togarashi is sprinkled on udon and noodles.