Shichimi

Shichi-mi tōgarashi (唐辛子, seven-flavor chili pepper), also known as nana-iro tōgarashi (唐辛子, seven-color chili pepper)[1][2] or simply shichimi, is a common Japanese spice mixture containing seven ingredients.[3]

A typical blend may contain:

Some recipes may substitute or supplement these with poppy seed, yuzu peel, rapeseed or shiso.

Shichimi is distinguished from ichi-mi tōgarashi (唐辛子, one-flavor chili pepper), which is simply ground red chili pepper.

History

It dates back at least to the 17th century, when it was produced by herb dealers in Edo,[3] current day Tokyo, and sometimes it is referred to as Yagenbori (, from the name of the original place of production). Most shichimi sold today come from one of three kinds, sold near temples: Yagenbori (やげん堀) sold near Sensō-ji, Shichimiya (七味家) sold near Kiyomizu-dera, and Yawataya Isogorō (八幡屋磯五郎) sold near Zenkō-ji.

Use

It is often consumed with soups and on noodles and gyūdon. Some rice products such as rice cakes, agemochi and roasted rice crackers also use it for seasoning.

See also

References

  1. Nihon Kokugo Daijiten (dictionary).
  2. Shin Meikai kokugo jiten (dictionary).
  3. 1 2 3 Zeldes, Leah A. (2010-04-14). "Eat this! Shichimi togarashi, zesty Japanese seasoning". Dining Chicago. Chicago's Restaurant & Entertainment Guide. Retrieved 2010-05-22.
  4. Hongo, Jun (Dec 11, 2007). "Hemp OK as rope, not as dope". The Japan Times. Retrieved 2010-05-22.
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