Seven Spice Blend. SHICHIMI TOGARASHI

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Japanese Seven Spice Blend. SHICHIMI TOGARASHI

Chili peppers were a spice discovered in Central and South America by Columbus.
They were introduced to Japan from Portugal around 1550.

At that time, Japan was in the Azuchi-Momoyama period, a little before the Edo period, the era of Toyotomi Hideyoshi.
Later, in 1592, Toyotomi Hideyoshi brought chili peppers to Korea.
It seems that he brought them to Korea as a medicine to prevent frostbite.
(There is also the possibility that they were weapons.

The spice made by adding Japan's own spices to those chili peppers is called Shichimi Togarashi.

 

Shichimi togarashi was first produced in 1625. A specialty store called "Yagenbori" selling shichimi togarashi was opened in Higashi-Nihonbashi, Chuo-ku, Tokyo.
The owner of "Yagenbori", "Tokuemon", was a researcher of Chinese herbal medicine and other medicines.
He thought that Chinese herbal medicine could be applied to the food of ordinary people, and this was the beginning of shichimi togarashi.

The chili pepper that Tokuemon sold contained seven spices (Chinese herbal medicine).
・Fresh red chili peppers
・Roasted red chili peppers
・Sansho (Japanese pepper)
・Black sesame
・Poppy seeds
・Hemp seeds
・Dried mandarin orange peel (chinpi)
These are the seven spices.

Shichimi togarashi quickly became a popular spice because it went well with soba, a food that was popular in Edo.
In addition, the seven spices are Chinese herbal medicines that are effective in preventing colds.

Capsaicin, which is contained in chili peppers, promotes metabolism.
Dried mandarin orange peel is an effective Chinese herbal medicine for sore throats.
Sansho (Japanese pepper) has a warming effect on the body.
In addition, soba noodles also have a cooling effect on the body.

After that, Shichimi togarashi spread to western Japan,
and Shichimi togarashi that suited the climate of each region was born.
In western Japan, Shichimi togarashi came to include perilla, ginger, and rapeseed.

The shichimi togarashi of Kanto (the area around Tokyo) places importance on spiciness.
The shichimi togarashi of Kansai (the area around Osaka) places importance on flavor.

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The spice made from only dried chili peppers is called ichimi togarashi.

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In English, it is written as SHICHIMI TOGARASHI or NANAMI TOGARASHI.
Both are the same thing.

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Originally, Shichimi Togarashi was a mixture of spices (Chinese herbal medicine) to suit your taste.
Such shops have become fewer.
They sometimes sell it at stalls at festivals.
They mix Shichimi Togarashi while explaining the ingredients.
Please take a look. (This is a channel by someone I don't know)

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The three major Japanese stores for chili peppers

Yagenbori (established 1625: Tokyo: Kanto)
https://yagenbori.jp/
①  red pepper ② roasted red pepper  ③ Sansho (Japanese pepper) ④ hemp seeds ⑤ black sesame seeds ⑥ dried mandarin orange peel (chinpi) ⑦ poppy seeds

Yawataya Isogoro (established 1736: Nagano: between Kanto and Kansai)
https://www.yawataya.co.jp/
① red pepper ② perilla ③ Sansho (Japanese pepper) ④ hemp seed ⑤ black sesame ⑥ dried mandarin orange peel (chinpi) ⑦ ginger

Shichimiya (established in 1655: Kyoto: Kansai)
https://www.shichimiya.co.jp/
① red pepper ② green shiso ③ Sansho (Japanese pepper) ④ hemp seed ⑤ black sesame ⑥ white sesame ⑦ green laver


The shichimi togarashi of Kanto (the area around Tokyo) places importance on spiciness.
The shichimi togarashi of Kansai (the area around Osaka) places importance on aroma.

When you come to Japan, please try Shichimi togarashi with your udon or soba.
You don't need to go to a specialty store to enjoy Shichimi togarashi.

SHICHI is Seven.ICHI is One.
Ichimi Togarashi is red pepper only spice.

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Incidentally, marijuana is prohibited in Japan. Even if you plant hemp seeds, which are used in Japanese spice mixtures, they will not germinate.

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