Shichimi
Ichimi
In Japanese cuisine, ichimi refers to ichimi togarashi, which is similar to chili pepper. “Ichi” means “one, ” and “mi” means “flavor” in Japanese. Ichimi refers to a simple seasoning made exclusively from chili peppers. Since ichimi is made solely from red chili peppers, it delivers a strong, direct heat. It’s like adding heat without significantly altering the dish’s original flavor and is the perfect spice to use when you want to add heat rather than aroma to your food. It is often used in small amounts as a finishing touch for dishes such as soba, udon, yakitori, and stewed offal. The main component responsible for its spiciness is capsaicin, and the more you use, the more intense the heat becomes. In Japanese cuisine, “shichimi” refers to shichimi togarashi, a unique Japanese spice blend made by combining chili peppers with approximately six other spices. “Shichi” refers to the number 7 in Japanese. The typical blend consists of chili peppers combined with Sansho pepper, sesame seeds, dried tangerine peel, poppy seeds, green nori, and hemp seeds. The ingredients and proportions vary by store and manufacturer, so even within the same shichimi blend, each has its own unique character — some emphasize heat, while others emphasize aroma. It is characterized by a flavor profile that is more complex and aromatic than that of ichimi. In addition to the heat of the chili peppers, the numbing sensation of sansho pepper, the nutty aroma of sesame, and the refreshing scent of dried tangerine peel combine to create a multi-layered flavor. When sprinkled on soba, udon, pork miso soup, hot one-pot dishes, or yakitori, shichimi releases its aroma and adds depth to the flavor. If you’re interested, you could try comparing the differences between ichimi and shichimi yourself.