The Fascinating History of Shichimi Spice

As far back as Marco Polo’s adventures in the 1300s, Japan has participated in global spice trade. Not only does it grow and cultivate spices, but it also creates and distributes them. Two years ago, only 15% of the population was familiar with it , and a mere 7% had actually tasted it. These days, Shichimi is one of the most-loved of these spice blends, a spicy pepper blend with a fascinating history.

While it is known worldwide as “shichimi,” this beloved blend of peppers and spices is appropriately known as shichimi tōgarashi . Once found only in Japan, shichimi now has a loyal global following. From posh restaurants in the Big Apple to far-flung cities in Europe, shichimi gives a rich, warm heat ubiquitous to the Asian-fusion culinary craze.

Seven-Spice Crosses the Seven Seas

Shichimi, often called Japanese Seven Spice , got its name from shichi (“seven”) and togarashi (“chili pepper”). However, this colloquial name is somewhat misleading, as almost every recipe for the spice mix has more than seven ingredients. Whatever one calls it, any world-savvy culinarian worth their salt has a shaker of shichimi in their spice locker.

While many cooks debate exact ingredients and ratios, both often subject to regional influences, most recipes seem to agree on seven key elements — red chili flakes, sansho pepper, sesame seeds, nori seaweed, shiso, dried orange peel, and poppy seeds — although not necessarily in that order.

With a wide enough search, those ingredients fluctuate somewhat. While ginger is typical and different types of seaweed are common, some omit elements like poppy seeds. More avant-garde recipes include new additions, like hemp seeds. However, consistent flavor is the overall result.

In a nutshell, shichimi is citrusy, spicy, and nutty with an umami complexity. In an article from The Seattle Times, Western chefs describe it as a flavorful punch of heat, its rich orange accents backed up with slightly salty nori and sesame notes.

In Japan, shakers of shichimi rarely sit idle. Keen eyes can find traces of this spice combination in countless Japanese-inspired recipes, from Yakitori marinades , ramen, hot pot , and dressings. Interestingly, cooks in Japan rarely use shichimi to add heat to a dish, as Japanese cuisine rarely leans into the spicy category. Tokyo Weekender says those looking for intense, spicy heat won’t find it in most Japanese food. The publication likens shichimi in Japanese cuisine to Western chili powder usage — to create flavor, not so much heat.

How Shichimi Conquered the Spice World

Nippon reports the shichimi blend dates back to 1625 when spice merchants first set up shop along the Yagenbori Canal, now modern-day Tokyo. While it is hard to imagine now, doctors prescribed shichimi for its purported medicinal properties.

It didn’t take long for the up-and-coming Edo food culture to adopt the flavorful spice, though, with three significant manufacturers soon vying to be the supreme shichimi. The top brands of shichimi are Yagenbori, the Edo original, Yawataya Isogorō, and Shichimiya. Soon, Japan’s newest flavor was making its way along the Silk Road and headed to new global markets.

Travelers as far back as Marco Polo gathered spices from Japan and the Orient , so shichimi did not take long to find a foothold on Western shores. The spice’s is now firmly established; Nation’s Restaurant News , citing market research firm Datassential, reports that 15% of the U.S. population is familiar with shichimi, with an even higher percentage among the culinarians of Europe.

With the world now officially embracing this once-medicinal Japanese spice blend, the only question is how popular Japanese shichimi spice might become. According to an article in The New York Times , the sky’s the limit. The article calls shichimi the “Store-Bought Spice Blend Makes Everything Taste Better,” a ringing endorsement for a spice little-known outside of Japan until just a few decades ago. The article describes shichimi as a spice with “multidimensional savoriness,” and that classification is clearly extending to multinational appeal.

This article was produced by Media Decision and syndicated by Wealth of Geeks .