Yawataya Isogoro began selling their own shichimi togarashi (a mix of seven spices) on the grounds of Zenkoji Temple in 1736 in Nagano prefecture. Nishiyama, an area near the temple, was perfect for the production of the ingredients needed to make shichimi togarashi; chili pepper, ginger, shiso, sansho and black sesame seeds. Yawataya Isogoro has been using the natural bounty of its geographical location to produce this widely famous, fragrant and beloved Shichimi Togarashi in Japan.
Traditional Shichimi Togarashi That Comes in Individual Packets
Shichimi Togarashi by Yawataya Isogoro has been using its traditional, secret blend for over 280 years. Based on the ground red chili peppers, it has a tremendous complexity in a tiny pack. Ginger provides spiciness and a refreshing kick, while sansho (Japanese green pepper) gives a slight numbing sensation to the tongue. Black sesame seeds add nuttiness, and shiso adds its unique herby flavor. Dried peels of Satsuma mandarin and yuzu sourced in western Japan accentuate the blend with fresh, citrusy fragrances.
When you go to soba noodle restaurants in Japan, you may see that most of them have Yawataya Isogoro's Shichimi Togashi on each table. This chili pepper mix is a nationally-loved staple for Japanese people.
A bag of Shichimi Togarashi by Yawataya Isogoro contains 50 small packets, and each packet has just the right amount (0.2g) for a single sprinkle. The individual packets allow you to store them fresh and keep them fragrant for a long time.