Black sesame seeds, dried satsuma citrus peel, roasted red pepper, dried red pepper, sanshō Japanese pepper, poppy seeds, hemp seeds ... the seven ingredients are rhythmically poured by the spoonful into a wooden bowl and deftly stirred to produce shichimi tōgarashi, a spice mix beloved for its colorful and exquisitely pungent blend of flavors.
The idea of combining seven "lucky" spices originated in Edo (present-day Tokyo), where the mix gained popularity as a condiment for soba, a staple noodle dish for townsfolk in the Edo Period (1603-1868). Ever since, the blend has enhanced meals of all sorts, from udon noodles, yakitori and gyūdon beef-topped rice to pasta and other Western dishes.
