Yawataya, Yuzu Togarashi, 12g
Seven-spice chilli lifted with yuzu, from a Nagano spice house founded in 1736.
Yawataya Isogoro Yuzu Togarashi is yuzu shichimi (ゆず七味): the house's seven-spice chilli blend brightened with yuzu citrus peel. Bright citrus first, then a warm, moderate chilli heat. 12g tin.
More from Yawataya: Shichimi Togarashi, Pure Sansho Powder and Ichimi Togarashi.
Why Chefs Choose This
- Citrus and heat together: yuzu lifts the chilli so it seasons rather than just burns.
- Finishing spice: a pinch at the pass changes a dish without cooking.
- Old spice house: Yawataya Isogoro has blended shichimi since 1736.
- Tin keeps it fresh: the lidded tin protects the aroma between uses.
How to Use
- Udon and soba: the classic shake over hot noodle soups.
- Yakitori: a pinch over grilled chicken skewers, salt or tare.
- Nabe and miso soup: a finishing lift for hot pots and soups.
- Beyond Japan: over grilled fish, buttered corn, fries or a fried egg.
Shichimi tōgarashi (七味唐辛子) means seven-flavour chilli: a blend of chilli with spices and seeds that varies by maker. Yawataya Isogoro (八幡屋礒五郎) has made shichimi since Genbun 1, which is 1736, and its main shop stands on the approach to Zenkō-ji temple in Nagano. Yuzu (柚子) is the Japanese citrus prized for its peel rather than its juice, with a floral, perfumed aroma. Yuzu shichimi pairs the two, the citrus lifting the warmth of the chilli. The tin carries the word meibutsu (名物), a local speciality.
Learn more: Japanese Spices & Seasonings
What does yuzu shichimi taste like?
Citrus first: a bright, floral yuzu aroma that hits as soon as the tin opens. Then the chilli arrives, warm rather than fierce, carried by the nutty, toasty notes of the other spices and seeds in the blend. The yuzu makes it feel fresher and lighter than standard shichimi, so it suits fish, chicken and clear broths as well as richer dishes. The heat is moderate and builds slowly; start with a pinch.
| Type | Yuzu shichimi ゆず七味 (seven-spice chilli with yuzu) |
| Brand | Yawataya Isogoro 八幡屋礒五郎 (since 1736) |
| Key Feature | Shichimi blend lifted with yuzu peel |
| Origin | Japan (Nagano) |
| Net Weight / Format | 12g tin |
| Best Used As | Finishing spice for noodles, yakitori, soups and grills |
What is the difference between shichimi and yuzu shichimi?
Standard shichimi is a seven-flavour blend built around chilli, with other spices and seeds for aroma and texture. Yuzu shichimi adds yuzu citrus peel to the blend, giving a brighter, more perfumed finish. Use standard shichimi where you want warmth and depth, and yuzu shichimi where you want lift, such as on fish, chicken and clear soups.
Is yuzu shichimi very spicy?
Moderately. The chilli gives a warm heat that builds slowly rather than a sharp burn, and the yuzu softens how it reads on the palate. Start with a small pinch and add more at the table; it is a finishing spice, so it is easy to adjust.
How should I store it after opening?
Keep the lid on tightly and store the tin in a cool, dry place away from direct sunlight and heat. The yuzu aroma is at its best soon after opening, so use it regularly rather than saving it.
SKU : K0071