{"product_id":"momoya-seasoned-shichimi-55g-bbd-24-07-26","title":"Momoya Seasoned Shichimi 55G BBD (24\/07\/26)","description":"\u003cdiv style=\"font-size:15px;line-height:1.7;max-width:680px\"\u003e\n\n\u003cp\u003eShichimi togarashi — Japan's seven-spice blend — has been a table condiment since the seventeenth century. The dried version in the distinctive tall jar is in every Japanese restaurant in the country and most Asian supermarkets in the UK. Momoya's version is something different. This is nama shichimi (生七味): fresh, oil-coated, moist. The character changes completely. Where dried shichimi sits on top of food, the nama version clings, penetrates, and delivers heat and citrus at the same time. Momoya Co. has been making Japanese condiments in Tokyo since 1920. This particular blend is led by yuzu peel and sanshō pepper, with nori and sesame bringing depth. It is aromatic in a way that dried shichimi simply is not.\u003c\/p\u003e\n\n\u003cdiv style=\"display:grid;grid-template-columns:1fr 1fr;gap:24px;margin:28px 0\"\u003e\n  \u003cdiv\u003e\n    \u003cp style=\"font-weight:600;margin:0 0 10px\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n    \u003cul style=\"margin:0;padding-left:18px;list-style:disc\"\u003e\n      \u003cli style=\"margin-bottom:8px\"\u003eMoist, oil-coated texture adheres to protein and vegetables in a way a dried spice blend cannot — especially useful on yakitori, grilled fish, and tonkatsu\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:8px\"\u003eYuzu peel delivers a genuine citrus note that brightens fatty dishes without adding liquid or acidity\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:8px\"\u003eThe sanshō component retains its numbing tingle — dried sanshō loses this quality quickly; the fresh format preserves it\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:8px\"\u003eMomoya's hundred-year production history means a consistent blend and tight quality control across batches\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n  \u003cdiv\u003e\n    \u003cp style=\"font-weight:600;margin:0 0 10px\"\u003eHow to Use\u003c\/p\u003e\n    \u003cul style=\"margin:0;padding-left:18px;list-style:disc\"\u003e\n      \u003cli style=\"margin-bottom:8px\"\u003eFinish yakitori, karaage, or tonkatsu immediately before service — the moist texture needs no rehydration on the plate\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:8px\"\u003eStir into ramen broth or miso soup at the table; the oil carries the aromatics through the liquid\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:8px\"\u003eSpread lightly onto salmon or sea bass before grilling — the yuzu and sesame notes char-caramelise\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:8px\"\u003eOchazuke topping, gyoza dipping sauce enricher, or mixed into cold soba tare for a spiced finish\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cp\u003eShichimi togarashi originates in the Yagenbori district of Edo — today's eastern Tokyo — where a spice dealer began selling the blend in the 1620s. The recipe has never been standardised: every maker's combination is different, and regional and seasonal variations still exist across Japan. The qualifier nama (生) marks this as a fresh preparation rather than a dried one. In Japan, nama typically signals quality and proximity to raw ingredients — in the same way that nama sake means unpasteurised sake. Momoya's production sits in the same part of Tokyo where the blend was invented. The 55g jar is designed for kitchen rather than table use: enough for a service period rather than a condiment dash.\u003c\/p\u003e\n\n\u003cp style=\"margin:28px 0 8px;font-weight:600;font-size:16px\"\u003eWhat does nama shichimi taste like compared to the standard dried version?\u003c\/p\u003e\n\u003cp\u003eThe heat level is similar — moderate, not aggressive — but the experience is entirely different. Where dried shichimi is sharp and immediate, the fresh version is warmer and more sustained, with a yuzu citrus note that lifts the heat and sanshō tingle that runs beneath it. The sesame and nori bring a savoury, slightly smoky base. It reads less as a spice condiment and more as a finishing seasoning.\u003c\/p\u003e\n\n\u003ctable style=\"width:100%;border-collapse:collapse;margin:28px 0;font-size:14px\"\u003e\n  \u003ctbody\u003e\n    \u003ctr style=\"border-bottom:1px solid rgba(127,127,127,0.35)\"\u003e\n      \u003ctd style=\"padding:8px 12px 8px 0;opacity:0.75;width:40%\"\u003eProduct\u003c\/td\u003e\n      \u003ctd style=\"padding:8px 0\"\u003eMomoya Nama Shichimi Togarashi\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr style=\"border-bottom:1px solid rgba(127,127,127,0.35)\"\u003e\n      \u003ctd style=\"padding:8px 12px 8px 0;opacity:0.75\"\u003eSize\u003c\/td\u003e\n      \u003ctd style=\"padding:8px 0\"\u003e55g jar\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr style=\"border-bottom:1px solid rgba(127,127,127,0.35)\"\u003e\n      \u003ctd style=\"padding:8px 12px 8px 0;opacity:0.75\"\u003eOrigin\u003c\/td\u003e\n      \u003ctd style=\"padding:8px 0\"\u003eTokyo, Japan\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr style=\"border-bottom:1px solid rgba(127,127,127,0.35)\"\u003e\n      \u003ctd style=\"padding:8px 12px 8px 0;opacity:0.75\"\u003eProducer\u003c\/td\u003e\n      \u003ctd style=\"padding:8px 0\"\u003eMomoya Co. Ltd. (est. 1920)\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr\u003e\n      \u003ctd style=\"padding:8px 12px 8px 0;opacity:0.75\"\u003eSKU\u003c\/td\u003e\n      \u003ctd style=\"padding:8px 0\"\u003eH1359\u003c\/td\u003e\n    \u003c\/tr\u003e\n  \u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003cdetails style=\"margin-bottom:12px;border:1px solid rgba(127,127,127,0.35);border-radius:4px\"\u003e\n  \u003csummary style=\"padding:12px 16px;cursor:pointer;font-weight:600\"\u003eHow does fresh (nama) shichimi differ from dried shichimi?\u003c\/summary\u003e\n  \u003cdiv style=\"padding:0 16px 16px\"\u003e\n    \u003cp\u003eDried shichimi is a powder or coarse blend with a relatively short flavour burst. Nama shichimi uses fresh or semi-fresh ingredients coated in oil, which preserves volatile aromatics — particularly the citrus and sanshō — that evaporate quickly once dried. The texture is moist and slightly sticky rather than sandy, so it behaves differently on the plate. Dried shichimi disperses; nama shichimi adheres.\u003c\/p\u003e\n  \u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails style=\"margin-bottom:12px;border:1px solid rgba(127,127,127,0.35);border-radius:4px\"\u003e\n  \u003csummary style=\"padding:12px 16px;cursor:pointer;font-weight:600\"\u003eHow should this be stored?\u003c\/summary\u003e\n  \u003cdiv style=\"padding:0 16px 16px\"\u003e\n    \u003cp\u003eKeep refrigerated after opening. Use within 4–6 weeks. The oil coating preserves the fresh aromatics; once opened, oxygen will begin to dull the yuzu notes. Unopened, store in a cool, dark cupboard until the date printed on the jar.\u003c\/p\u003e\n  \u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails style=\"border:1px solid rgba(127,127,127,0.35);border-radius:4px\"\u003e\n  \u003csummary style=\"padding:12px 16px;cursor:pointer;font-weight:600\"\u003eWhat is Momoya known for?\u003c\/summary\u003e\n  \u003cdiv style=\"padding:0 16px 16px\"\u003e\n    \u003cp\u003eMomoya Co. is a Tokyo condiment manufacturer founded in 1920. They are best known in Japan for seasoned condiment pastes and blends that combine heat and umami in formats designed for both home cooking and professional kitchens. Their shichimi range represents a more traditional side of their output — rooted in the Edo-period condiment culture that originated in the same part of the city where Momoya still operates.\u003c\/p\u003e\n  \u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Momoya","offers":[{"title":"Default Title","offer_id":58298341097853,"sku":"H1359-SD","price":4.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/peachnigori-edited-491.jpg?v=1739880507","url":"https:\/\/www.sushisushi.co.uk\/products\/momoya-seasoned-shichimi-55g-bbd-24-07-26","provider":"SushiSushi","version":"1.0","type":"link"}