S&B, Shichimi Togarashi, 15g
S&B Shichimi Togarashi: Japan's seven-flavour chilli for the table. Heat, citrus and aroma in one shake. 15g.
Shichimi togarashi (七味唐辛子) is the chilli blend you find on udon and soba counters across Japan. S&B mixes red chilli with six other aromatics for a seasoning that is warm rather than fierce, with a fragrant, citrusy lift. The label reads Nanami Togarashi, another reading of the same name. Shake it over noodles, rice bowls and grilled meat at the last moment.
Why Chefs Choose This
- Finishing heat: adds warmth at the table without cooking it in.
- More than chilli: the aromatics bring citrus, a gentle tingle and nuttiness, not just burn.
- Controllable: shake as much or as little as each dish needs.
- Pocket-sized: the 15g shaker suits a counter, a pass or a home table.
How to Use
- Noodles: the classic: over kake udon, soba and ramen just before serving.
- Yakitori and grills: sprinkle over chicken skewers, pork and grilled fish off the heat.
- Rice bowls and soups: finish gyudon, oyakodon and miso soup with a pinch.
- Cross-cuisine: season chips, popcorn, eggs or roast vegetables.
Shichimi togarashi (七味唐辛子) means "seven-flavour chilli". Ground red chilli is blended with six other seasonings, typically including sansho pepper, citrus peel and sesame, and the exact mix varies from maker to maker. It has been a table seasoning in Japan since the Edo period. 七味 can also be read nanami, which is why some labels, this one included, say Nanami Togarashi. S&B (エスビー食品) was founded in 1923, when its founder produced the first Japanese-made curry powder.
Learn more: Japanese Spices & Seasonings
Pairs with: Momoya crispy chilli oil with fried garlic, Momoya kimchi base and Yawataya umeboshi and chilli sesame.
How hot is shichimi togarashi?
Moderate. The chilli gives a clear, warming heat, but it is spread across six other seasonings, so it is gentler than pure chilli flakes. What you notice next is aroma: citrus, a light numbing tingle from the sansho, and a toasty, nutty note. It is a finishing seasoning, so its fragrance is strongest when sprinkled on just before eating. A pinch warms a bowl of udon; a heavy shake makes it properly spicy.
Product Details
| Type | Shichimi togarashi (七味唐辛子, seven-flavour chilli) |
| Brand | S&B (エスビー食品), founded 1923 |
| Origin | Japan |
| Net Weight and Format | 15g shaker bottle |
| Heat | Medium |
| Best Used As | Table seasoning for noodles, rice bowls and grilled meat |
What is the difference between shichimi and ichimi togarashi?
Ichimi togarashi (一味, "one flavour") is pure ground red chilli: heat and nothing else. Shichimi (七味, "seven flavours") blends chilli with six other seasonings, so it is more aromatic and less fierce. Reach for ichimi when you want straight heat, and shichimi when you want warmth with fragrance, such as on udon, soba or yakitori.
Is shichimi the same as nanami togarashi?
Yes. 七味 can be read shichimi or nanami, and both names are used for the same seven-flavour chilli blend. S&B labels this bottle Nanami Togarashi; in Japan you will see shichimi far more often. Recipes that call for either can use this.
How should I store shichimi?
Keep the cap closed and store it somewhere cool, dry and away from the hob, as heat and steam dull the aroma and make it clump. Do not shake it directly over a steaming pot. Ground spices lose fragrance over time, so use it within a few months of opening and follow the best-before date on the bottle.
SKU : K0002