Shichimi Togarashi (Seven-Spice Blend)
七味唐辛子 (七味唐辛子)
Por qué hacer sourcing en Japón
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.
Spec clave
Capsaicin variable by recipe; sansho citral elevated; sesame / hemp seed give nutty mouthfeel.
Producto final típico
Premium retail shichimi, fine-dining condiment service, fusion-cooking spice blends for export.
At a glance
- Proveedores listados
- 1 proveedor
- MOQ típico
- 5–25 kg blended; 100 g – 5 kg retail packs
- Plazo típico
- 4–8 weeks
- Regiones de origen
- Tokyo (Yagenbori), Kyoto (Shichimiya Honpo), Nagano (Yawataya Isogoro)
- Categoría
- Ingredientes alimentarios
- Temporada de cosecha
- Year-round (continuous blending)
- Estado regulatorio en Japón
- Food product; spice blend under JAS
- Nombre japonés
- 七味唐辛子
- Romaji
- 七味唐辛子
Sobre este ingrediente
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.
Estado regulatorio
| Japón | Food product; spice blend under JAS |
|---|---|
| Unión Europea | Food import; capsaicin / spice rules |
| Estados Unidos | GRAS; FDA Prior Notice required |
| China | GACC food facility registration |