Shichimi Togarashi (Seven-Spice Blend)
七味唐辛子 (七味唐辛子)
Por que sourcing do Japão
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 principal
Capsaicin variable by recipe; sansho citral elevated; sesame / hemp seed give nutty mouthfeel.
Produto final típico
Premium retail shichimi, fine-dining condiment service, fusion-cooking spice blends for export.
At a glance
- Fornecedores listados
- 1 fornecedor
- MOQ típico
- 5–25 kg blended; 100 g – 5 kg retail packs
- Prazo típico
- 4–8 weeks
- Regiões de origem
- Tokyo (Yagenbori), Kyoto (Shichimiya Honpo), Nagano (Yawataya Isogoro)
- Categoria
- Ingredientes alimentares
- Época de colheita
- Year-round (continuous blending)
- Status regulatório no Japão
- Food product; spice blend under JAS
- Nome japonês
- 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.
Status regulatório
| Japão | Food product; spice blend under JAS |
|---|---|
| União Europeia | Food import; capsaicin / spice rules |
| Estados Unidos | GRAS; FDA Prior Notice required |
| China | GACC food facility registration |