Yawataya, Umeboshi & Chilli Furikake, 60g
Yawataya Isogoro's Ume Shichimi Goma: sesame, seven-flavour chilli and sour ume plum, from a spice house founded in 1736. 60g tin.
Ume shichimi goma (梅七味ごま) is sesame mixed with Yawataya Isogoro's shichimi (seven-flavour chilli) and ume plum. The sesame gives body and crunch, the shichimi a gentle, fragrant heat, and the ume a sour, salty lift. It is milder and more generous than straight shichimi, so you can use it by the spoonful, like a furikake, over rice, noodles and vegetables.
Why Chefs Choose This
- Three flavours at once: nutty, warm and sour in a single sprinkle.
- Gentle heat: the sesame carries the chilli, so it warms rather than burns.
- Heritage maker: from Yawataya Isogoro, blending shichimi at Zenkoji in Nagano since 1736.
- Keeps in the tin: the classic Yawataya tin closes tight between uses.
How to Use
- Rice and onigiri: scatter over hot rice or mix through before shaping onigiri.
- Noodles: finish udon, soba or cold somen with a generous pinch.
- Vegetables and tofu: sprinkle over blanched greens, cucumber or chilled tofu.
- Cross-cuisine: season roast chicken, avocado on toast or a simple salad.
Yawataya Isogoro (八幡屋礒五郎) has made shichimi at the gate of Zenkoji (善光寺), the great temple in Nagano, since 1736. The tin still carries the address of Daimon-cho (大門町), the street that leads up to the temple gate. Shichimi togarashi (七味唐辛子) means "seven-flavour chilli". This version adds sesame (goma, ごま) and ume, the sour Japanese plum best known as umeboshi.
Learn more: Japanese Spices & Seasonings
Pairs with: S&B shichimi togarashi, Tanaka red shiso furikake and Momoya umeboshi paste.
What does ume shichimi taste like?
Nutty first, from the sesame, then a fragrant chilli warmth that builds gently rather than hitting hard. The ume comes through as a sour, slightly salty brightness that cuts through rich food and wakes up plain rice. There is a hint of citrus and spice from the shichimi behind it all. The texture is crunchy and loose, so it sits on top of food. Compared with straight shichimi it is milder and rounder, made for sprinkling generously.
Product Details
| Type | Ume shichimi goma (梅七味ごま: sesame with seven-flavour chilli and ume) |
| Brand | Yawataya Isogoro (八幡屋礒五郎), founded 1736 |
| Origin | Zenkoji, Nagano, Japan |
| Net Weight and Format | 60g tin |
| Heat | Mild to medium |
| Best Used As | Topping for rice, noodles, vegetables and tofu |
Is this a furikake or a shichimi?
A bit of both. Yawataya makes it as a sesame-led blend with its shichimi and ume, so it has the heat and fragrance of shichimi but is mild enough to use by the spoonful, the way you would a furikake. Use it as a rice topping, or anywhere you would reach for shichimi but want less heat.
How hot is it?
Mild to medium. The sesame makes up much of the blend, so the chilli is spread out and arrives as a gentle warmth. If you want more heat, add a shake of straight shichimi or ichimi on top. If you are sensitive to chilli, start with a small pinch.
How should I store it?
Keep the tin lid firmly closed and store it somewhere cool and dry, away from the hob and steam, which dull the aroma and soften the sesame. Use a dry spoon. For the best flavour and crunch use it within a few months of opening, and follow the best-before date on the tin.
SKU : K0074