One of the great things about living in a modern international society is that you can stumble across a spice blend from any country and it suddenly becomes your favorite all-purpose seasoning. If you come across Puerto Rican sazon while researching rice recipes, you might next start smearing it on your chicken, seasoning your beans, and sprinkling it on your weekly stew. For American cooks, these spice blends aren't just delicious, they often bring a unique flavor profile not found in your favorite seasonings or pantry spice blends. That's why Tasting Table is reaching out to experts to get recommendations for their favorite spice blends to use to enliven your dishes. And Nami Mori chef Takahiro Sakaeda favors shichimi, a Japanese spice blend.
“It's very simple, but I love shichimi!” said Eita, explaining that shichimi togarashi is made with “yuzu, ginger, red chili peppers, seaweed, black sesame seeds, white sesame seeds, and Japanese pepper.” Shichimi's history dates back hundreds of years to 17th-century Tokyo, and the word translates to “seven flavors of pepper.” As an all-purpose spicy seasoning, it's used in soups, seafood, noodles, yakitori skewers, and more. Like many popular spice blends, shichimi togarashi varies by recipe; in addition to the ingredients Eita listed, it may also contain poppy seeds, hemp flour, mustard, and more.
Read more: 25 delicious ways to use up leftover rice
Japanese shichimi is a flavorful spice blend with endless uses
Shichimi contains a number of complex flavours of earthy and warm spices, but its main characteristics are spiciness, tanginess of citrus and umami. It is definitely a heat-forward spice mix, with red chilli peppers being the most important. This tanginess comes from dried citrus peels as well as sansho, a green Japanese pepper berry with a flavour reminiscent of yuzu and grapefruit. Shichimi's savory umami flavour comes from the nori flakes. Nori is a common Japanese dried seaweed that also offers a deep seafood flavour and mild sweetness. It may not be sold in your local supermarket, but it's easy to find at online retailers.
The first dish you should try shichimi togarashi is one of Japan's most popular dishes. Use it to finish off noodle dishes like ramen, udon, and soups, adding a spicy, vibrant flavor. Try it as a spread on steak or a simple roast chicken. With a perfect balance of sour and umami, shichimi togarashi is also delicious sprinkled on grilled shishito peppers, vegetables, potatoes, or white rice. When you need to turn a slightly bland dish into a quick and satisfying side dish, shichimi togarashi will do the trick.
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