一味唐辛子(Ichimi tougarashi)&七味唐辛子(Shichimi tougarashi)

Ichimi that my friend gave me.


There are 2 types of popular red pepper in Japan.

一味唐辛子(Ichimi tougarashi)
七味唐辛子(Shichimi tougarashi)

一味(Ichimi) means 1 taste and 七味(Shichimi) means 7 tastes in Japanese.
As you can clearly see, ichimi is made from single kind red pepper. Based on ichimi, add 6 other spices or sometimes more, shichimi is made.

The spices that usually put in Shichimi are these:
芥子(Keshi : garden poppy)
陳皮(Chinpi : chenpi)
胡麻(Goma : sesame)
山椒(Sansyou : Japanese pepper)
麻の実(Asa no mi : hempseed)
紫蘇(Shiso : perilla)
海苔(Noli : dried seaweed)
青海苔(Aonoli : dried seaweed)
生姜(Syouga : ginger)
菜種(Natane : rapeseed)

Shichimi was first sold in 1625 by a person whose name was 徳右衛門(Tokuuemon) at 薬研堀(Yagenbori). Some people wanted to use herbal medicine for edible use and Shichimi was created.

We usually put Ichimi and Shichimi in Udon or Soba.

For your reference, you can see all the major Shichimi in Japan, and their feature of original-blended tastes in this website.
(Japanese only)
http://www.albsasa.com/sub1/sub103t_1.html


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