Shichimi and Ichimi Togarashi: Japan's Chilli Blends Explained
Shichimi tōgarashi (七味唐辛子), seven-flavour chilli, is Japan's table spice blend: chilli with sanshō pepper, seaweed, sesame and more, shaken over noodles, hotpots and grilled food. Ichimi tōgarashi is its plain sister, chilli and nothing else.
This guide explains what goes in each, how the blends differ by region, and how to use them. It sits inside our Pantry Masterclass.
Our shichimi: S&B Shichimi Togarashi, 15g, and the 300g catering bag for refilling table pots.
What Is Shichimi Tōgarashi?
Japan's Ministry of Agriculture (MAFF) describes shichimi as a mix of chilli with sanshō, aonori seaweed, sesame and other ingredients. There is no fixed list of seven: the blend changes from maker to maker and region to region. Alongside chilli, MAFF lists sanshō, aonori, sesame, hemp seed, green shiso, chinpi (dried citrus peel), yuzu peel and ginger among the usual choices, all dried and ground. Some shops will even mix a blend to order.
The result is warm rather than fierce, with citrus, pepper and seaweed notes alongside the heat.
Source: MAFF Nippon Dentōshoku Zukan (traditional foods) page for Kyo-shichimi. Facts extracted and reworded.
Shichimi or Ichimi?
Ichimi tōgarashi (一味唐辛子), one-flavour chilli, is ground red chilli alone. Use ichimi when you want clean heat that does not change the flavour of a dish; use shichimi when you want heat with fragrance.
For pure chilli, try Yawataya Ichimi Togarashi, 12g, from Yawataya Isogorō, the Nagano spice house founded in 1736.
Where Does Shichimi Come From?
MAFF records that shichimi is said to come from karashi-yu, a hot chilli drink that temples served in the Edo period to warm worshippers and ascetics who stood under waterfalls; sanshō and sesame were later added. Kyoto, Tokyo and Shinshu (Nagano) are the three best-known homes of shichimi, and each region's blend is different.
Kyoto shichimi. Milder and more fragrant, to suit Kyoto's delicate cooking. Old shichimi shops still stand on the approaches to Kiyomizu-dera temple and Yasaka shrine.
Tsukuba, Ibaraki. A local shichimi made with the dried peel of fukure mikan, a small, tart local mandarin, in place of the usual citrus peel.
Shinshu, Nagano. Home of Yawataya Isogorō, whose spices we stock.
Source: MAFF Nippon Dentōshoku Zukan (traditional foods) pages for Kyo-shichimi and Fukure mikan shichimi. Facts extracted and reworded.
How to Use Shichimi
- Shake it over hot udon and soba at the table.
- Scatter it on hotpots (nabe) and kenchin-jiru vegetable soup, or mix it into onigiri.
- Finish yakitori and grilled meat with a pinch just before serving.
- Try MAFF's simple Kyoto side dish: thinly sliced green peppers, softened, then tossed with a teaspoon of shichimi and a little soy sauce.
Add it at the last moment, at the table.
Source: the Kyoto side dish is from MAFF's Nippon Dentōshoku Zukan page for Kyo-shichimi.
Popular Products
S&B Shichimi Togarashi, 15g
The everyday table blend; the label calls it Nanami Togarashi, another reading of the same name.
Yawataya Shichimi Togarashi, 14g. Shinshu shichimi from Yawataya Isogorō. View product · Yawataya Ramen Shichimi, 12g. A blend made for ramen. View product
Frequently Asked Questions
What are the seven spices in shichimi?
There is no fixed seven. Chilli is always there; most blends add sanshō, sesame, aonori and citrus peel, with hemp seed, shiso or ginger depending on the maker.
Is shichimi very hot?
It is warm rather than fierce, because the chilli is balanced by citrus and aromatics.
What is the difference between shichimi and ichimi?
Shichimi is a blend; ichimi is chilli only.
Does shichimi contain sesame?
Most blends do, and many also contain hemp seed or poppy seed. Check the pack if you have an allergy.
What do you put shichimi on?
Udon, soba, hotpots and grilled meat such as yakitori.
Where to Buy Shichimi in the UK
We stock S&B and Yawataya shichimi and ichimi, from table bottles to catering bags, and deliver across the UK.
For more, browse the Pantry Masterclass, or read our Udon guide and Soba guide.
Sources: Ministry of Agriculture, Forestry and Fisheries of Japan, Nippon Dentōshoku Zukan (traditional foods) pages for Kyo-shichimi and Fukure mikan shichimi, retrieved 5 November 2026; product specifications. Facts extracted and reworded, not reproduced.
