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Template:Nihongo, also known as Template:Nihongo<ref>Template:Citation.</ref><ref>Template:Citation.</ref> or simply shichimi, is a common Japanese spice mixture containing seven ingredients.<ref name = "zeldes">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Tōgarashi is the Japanese name for Capsicum annuum peppers, and it is this ingredient that makes shichimi spicy.<ref>Gordenker, Alice, "Shichimi Togarashi: The Japanese 7-Spice Mix You Have to Try", Japanese Food Guide</ref>
EtymologyEdit
"Shichi" means seven, "mi" means flavor, and "togarashi" is the red chili pepper Capsicum annuum.<ref name=":0">Template:Cite news</ref> The blend is also called nanami togarashi.<ref name=":0" />
In the United States, shichimi is sometimes referred to as "Nanami." Both names translate to "seven flavors," but "Nanami" is often used in branding for ease of pronunciation among English speakers. While "shichi" and "nana" are two pronunciations of the same character (七) and both mean "seven" in Japanese, "nana" has a more familiar sound in English, leading to the alternative name.
IngredientsEdit
A typical blend may contain:
- coarsely ground red chili pepper (the main ingredient)
- ground sanshō ("Japanese pepper")
- roasted orange peel (chenpi)
- black sesame seed
- white sesame seed
- hemp seed<ref>{{#invoke:citation/CS1|citation
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- ground ginger<ref name="zeldes" />
- nori or aonori (seaweed)
- poppy seed<ref name=":0" />
- yuzu peel<ref name=":0" />
Some recipes may substitute or supplement these with rapeseed or shiso. Shichimi is distinguished from Template:Nihongo, which is simply ground red chili pepper.<ref>Template:Cite book</ref>
UseEdit
The blend is traditionally used as a finishing spice. It is ubiquitous in restaurants in Japan; a shaker is sometimes on every table along with salt and pepper shakers and bottles of soy sauce.<ref name=":0" /> It is often consumed with soups and on noodles and gyūdon. Some rice products, such as rice cakes, agemochi and roasted rice crackers, also use it for seasoning.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
HistoryEdit
Shichimi dates back at least to the 17th century, when it was produced by herb dealers in Edo,<ref name="zeldes" /> current day Tokyo, and sometimes it is referred to as Template:Nihongo. Most shichimi sold today come from one of three kinds, sold near temples: Template:Nihongo sold near Sensō-ji, Template:Nihongo sold near Kiyomizu-dera, and Template:Nihongo sold near Zenkō-ji.Template:Cn
CultureEdit
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In modern times, the product is generally sold as a formulated product, but in the past it was prepared and sold according to the customer's needs (七味唐辛子売り). Even today, performances can be seen at festival stalls.
See alsoEdit
ReferencesEdit
Template:Japanese food and drink Template:Herbs and spices Template:Chili peppers