Shichimi Togarashi and Sansho: Japan's Gentle Spice Shelf

Explore shichimi togarashi and sansho, two classic Japanese spices, with their history, flavors, favorite pairings and tips for buying and using them.

Published October 17, 2026 at 8:13 PM JST | By Tokyo Paul

Quick answer: Shichimi togarashi is a Japanese seven-ingredient spice blend led by chili pepper, while sansho is a separate spice with a citrusy, tingling flavor. Both are sprinkled on food at the table. A light pinch at the end is the usual way to use them.

A Little Red Shaker With a Big Personality

On the counter of many noodle shops in Japan, next to the chopsticks and the pepper, sits a small shaker or wooden container of reddish-orange powder. That is shichimi togarashi, the classic seven-flavor spice blend, and it is one of the most charming bits of Japanese table culture. Its quieter relative, sansho, brings a bright citrusy tingle rather than simple heat. Together they show that Japanese seasoning is less about fire and more about fragrance, balance and a final flourish at the table. This guide explains what each spice is, where they came from, and how to enjoy them on a trip or in your own kitchen.

Japanese cooking generally keeps spiciness gentle, so these seasonings are meant to be added a pinch at a time. That makes them friendly even for people who do not usually reach for hot flavors.

What Is in Shichimi Togarashi

The name means "seven-flavor chili pepper," and it is also called nanairo togarashi or nanami togarashi. A typical blend uses coarsely ground red chili pepper as the main ingredient and heat source, together with ground sansho, dried orange peel, sesame seeds, ginger, seaweed such as nori or aonori, and other seeds such as poppy or hemp. Some blends include yuzu peel, rapeseed or shiso, so the exact list varies by maker. That variety is part of the fun, since every shop and region seems to have its own signature balance.

The result is an aromatic mixture rather than a purely hot one. The orange peel adds a fragrant citrus note, the sesame gives a toasty depth and the seaweed contributes a whiff of the sea. You might also see the name nanami on bottles sold overseas, as it is easier for some English speakers to pronounce. The two names point to the same style of blend.

A Spice With Edo Roots

Shichimi dates back at least to the seventeenth century, when herb dealers in Edo, the city now known as Tokyo, produced it. It is sometimes called Yagenbori, after the original place of production (a district name in old Edo). In those days the spice was blended to suit each customer's needs, much like a personal remedy, and the idea of custom mixing still survives in demonstrations at some festival stalls.

Today, much of the shichimi sold in Japan is associated with three long-established shops located near famous temples. Yagenbori stands near Senso-ji in Tokyo, Shichimiya is near Kiyomizu-dera in Kyoto, and Yawataya Isogoro is near Zenko-ji in Nagano. Shopping near these temples has become a pleasant ritual for visitors, who often buy small tins or bags as edible souvenirs. Each shop has its own recipe, so tasting more than one can be a delightful comparison.

Getting to Know Sansho

Sansho comes from the berries of the Japanese prickly ash, a plant whose botanical name is Zanthoxylum piperitum. It is related to the Sichuan peppercorn, but the two are distinct spices. The Japanese version is generally described as bright and citrusy, with a light tingling, slightly numbing sensation on the tongue. This feeling is not hot like chili. It is more like a gentle buzz that makes your mouth feel awake and refreshes rich foods.

The fresh young leaves of the plant, called kinome, are used as an aromatic garnish on soups, grilled fish and spring dishes, and they signal the season when they appear. Ground sansho is the form most travelers meet, and it is a favorite accompaniment to unagi, the grilled eel served over rice, as well as to yakitori. It is also used to flavor noodles, broths and hot pot dishes. Because it is one of the seven ingredients in shichimi, you may already have tasted it without noticing.

The two spices also differ in how they make you feel. Chili gives a warm, lingering heat, while sansho gives a fresh, tingling zing that arrives quickly and fades gently. Cooks sometimes use both together, since they complement each other in a bowl of broth. Sansho is also known by the English names Japanese pepper and Korean pepper, which hints at its use across East Asia. Learning to tell the two sensations apart is a fun taste exercise, and it makes the seven-flavor blend more interesting each time you sprinkle it.

How to Use Them at the Table

Shichimi is traditionally a finishing spice rather than a cooking spice. It appears on restaurant tables in Japan and is often sprinkled over soups, noodles such as udon, and gyudon beef bowls. It also seasons rice crackers and mochi snacks. A good approach is to taste the dish first, then add a light dusting and stir gently so the aroma blooms. Because the flavor is layered, starting small lets you enjoy the other elements.

Sansho is best added at the last moment too, since its fragrance is lively and fades with time. Sprinkle a little over grilled eel or chicken skewers, or try it in a simple broth. At home, both spices pair nicely with roasted vegetables, scrambled eggs and even popcorn. Keep them in a dry place away from humidity and direct sunlight, as with other dried spices, and close the container well so the aroma stays fresh.

Look for small packages in supermarkets, department stores and shops near temples, and check ingredient lists if you have allergies, since sesame, poppy seeds and other items are common. Heat levels differ between makers, so reading the label or asking staff helps if you prefer a gentler blend. Lightweight tins and bags make easy souvenirs and travel well.

At a restaurant, use the shaker provided and shake over your own bowl, not over shared dishes. If the container is a small wooden one with a lid, replace the lid after use. A little goes a long way, so there is no need to apologize for a light touch. Staff are usually happy to point out which table spices suit which dish.

Quick Takeaways

Shichimi togarashi is a seven-ingredient blend led by chili pepper, with citrus peel, sesame, seaweed and sansho adding fragrance. It has been made since at least the seventeenth century in Edo and is still sold by historic shops near famous temples. Sansho is a separate spice with a citrusy, tingling character that pairs beautifully with grilled eel and yakitori.

Both are meant to be sprinkled at the end, a pinch at a time, to add dimension rather than fire. Try them on a bowl of noodles, compare blends from different shops, and enjoy the small ritual of seasoning a meal your own way.

Frequently Asked Questions

What is in shichimi togarashi?

A typical blend contains coarse red chili pepper, ground sansho, dried orange peel, sesame seeds, ginger and seaweed, plus seeds such as poppy or hemp. Recipes vary by maker. The mix often adds fragrance and toasty depth, not just heat.

What does sansho taste like?

Sansho is bright and citrusy with a light tingling, slightly numbing sensation. It is milder in heat than chili and is often sprinkled over grilled eel and yakitori. It also works nicely on grilled chicken skewers.

Where does shichimi come from?

It has been made since at least the seventeenth century by herb dealers in Edo, now Tokyo. Much of today's shichimi comes from three historic shops near Senso-ji, Kiyomizu-dera and Zenko-ji. Sansho is also one of the seven ingredients in shichimi.

Keep Exploring

More guides from Tokyo Paul: Katsuobushi: The Dancing Flakes of Smoked Bonito, Koji: The Friendly Mold Behind Japan's Fermented Foods and Shojin Ryori: The Vegetarian Cuisine of Japan's Temples.