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Raw material / 原材料Food ingredients

Shichimi Togarashi (Seven-Spice Blend)

七味唐辛子 (七味唐辛子)

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Why source from Japan

The three heritage shichimi houses (Yagenbori 1625, Shichimiya Honpo 1655, Yawataya Isogoro 1736) maintain 400+ year recipes; Asakusa, Kyoto, and Zenkoji shrine-temple gates anchor the trade.

Key spec

Capsaicin variable by recipe; sansho citral elevated; sesame / hemp seed give nutty mouthfeel.

Typical end-product

Premium retail shichimi, fine-dining condiment service, fusion-cooking spice blends for export.

At a glance

Suppliers listed
1 supplier
Typical MOQ
5–25 kg blended; 100 g – 5 kg retail packs
Typical lead time
4–8 weeks
Regions of origin
Tokyo (Yagenbori), Kyoto (Shichimiya Honpo), Nagano (Yawataya Isogoro)
Category
Food ingredients
Harvest season
Year-round (continuous blending)
Japan regulatory status
Food product; spice blend under JAS
Japanese name
七味唐辛子
Romaji
七味唐辛子

About this ingredient

Classic Japanese seven-spice blend — typically chili pepper, sansho pepper, dried orange peel (chinpi), nori, sesame, hemp seed, and ginger / shiso (variants exist). The three heritage shichimi houses — Yagenbori (Tokyo Asakusa, 1625), Shichimiya Honpo (Kyoto Kiyomizu-zaka, 1655), and Yawataya Isogoro (Nagano Zenkoji, 1736) — anchor the artisanal supply chain. Modern industrial-scale supply (S&B Foods et al) provides retail volume. Used as table condiment, in udon / soba toppings, and increasingly in Western fusion cooking.

Regulatory status

JapanFood product; spice blend under JAS
EUFood import; capsaicin / spice rules
United StatesGRAS; FDA Prior Notice required
ChinaGACC food facility registration

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Last updated: 2026-05-05

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