Kyo Shichimi - Traditional Foods in Japan | Ministry of Agriculture, Forestry and Fisheries

KyotoKyo Shichimi

Classification (Large)

Agricultural products

Classification (Small)

Soy sauce, miso, other seasonings

Main ingredients used

Red chili pepper, sansho (Japanese pepper), poppy seed, white sesame seed, black sesame seed, aonori (seaweed), green shiso

When using downloaded images, please read the "Terms of Use" and clearly state that the source of the image is "Traditional Foods in Japan" by the Ministry of Agriculture, Forestry and Fisheries.
If the photo credits is stated, please include it as well.

Example of description
of the photo credits

Example of description when the photo credits is not stated
Source: "Traditional Foods in Japan" Ministry of Agriculture, Forestry and Fisheries Example of description when the photo credits is stated
Source: "Traditional Foods in Japan" Ministry of Agriculture, Forestry and Fisheries
Photo credits:xxx

Agree to "Term of use"
and download images
(229KB)

Region of inheritance

Kyoto City

Product overview (special characteristics and types)

Kyo-shichimi is shichimi togarashi produced in Kyoto. Shichimi togarashi (translating literally as "seven-flavor chili pepper") is a spice mixture containing ingredients such as red chili pepper, sansho (Japanese pepper), aonori (seaweed), and sesame seed. The shichimi togarashi made in Kyoto, Tokyo, and Shinshu is especially famous and the ingredients vary from region to region. Kyo-shichimi, which is mild in spiciness and rich in aroma, is known for its special flavor that complements the delicate flavors of Kyoto cuisine. Shichimi togarashi is distinguished from ichimi togarashi (one-flavor chili pepper), which is simply ground red chili pepper. These two are used widely in Japanese cuisine.

History and culture

Shichimi togarashi has its roots in karashi-yu (hot water sprinkled with chili pepper powder), which was served to temple visitors and ascetics training under a waterfall to help them warm themselves up during the Edo period. Later, sansho, sesame seed, and other ingredients began to be added to the spice mix and a wide variety of blends have been created. Long-established shichimi togarashi shops in Kyoto are often situated in front of a large temple or shrine, such as Kiyomizu Temple and Yasaka Shrine. In Kyoto, many different kinds of chili peppers are cultured and particularly spicy ones are used in shichimi and ichimi togarashi.

Production method

The main ingredients are dried and ground chili pepper, sansho, aonori, and sesame seed, which are mixed with additional flavors such as poppy seed, green shiso, orange peel, yuzu peel, and ginger. The blend varies from store to store, and from region to region. Some shops allow customers to create blends of their own on the spot.

Conservation and succession efforts

Many new food products featuring kyo-shichimi have been developed, ranging from hot pot soup bases, ochazuke (cooked rice with tea poured over it) premixes, to curry sauces. Some shops allow customers to create their own original blends of kyo-shichimi.

Main consumption method

Kyo-shichimi is used widely to spice up dishes. It is an especially common companion for recipes such as hot pot dishes, udon noodles, and yakitori (Japanese-style skewered chicken).

At-home recipes:Green pepper seasoned with shichimi

Ingredients

Kyo-shichimi

1 teaspoon

Green pepper

3 pcs.

Soy sauce

As needed

How to make

Cut the green peppers into vertical halves, slice horizontally into 3-mm strips, put in a heat-resistant container, cover with plastic wrap, and heat in the microwave (for at least a minute at 600W).

Add kyo-shichimi, mix, and put in a serving dish. Adjust the flavor with soy sauce if you like.