Shichimi

The variety of modern seasonings and spices that are added to many dishes does not surprise anyone today. All these flavors are designed to improve and shade gastronomic creations, additionally giving them a more effective appearance. Among these, one can distinguish a rather popular seasoning in Japanese cuisine called shichimi.

Shichimi is not some one specific spice, but a mixture of crushed spices. By the way, shimichi has another common name, which eloquently indicates the quantitative indicators of the composition of this seasoning - "seven spices. " Although the composition of shichimi can vary somewhat (depending on the country of the manufacturer), its basic components are hot red chilli (in the form of flakes), Sichuan pepper, white and black sesame, aromatic orange zest (tangerina), ginger root, hemp seeds and dried nori algae (aonori).

In addition, in some varieties of shichimi in the composition you can find seeds of poppy, rapeseed, anise leaves, garlic, perilla, mandarin or lemon zest. But, be that as it may, the main ingredients must remain unchanged - only then can the seasoning be called real shichim.

Due to this nuclear composition, the finished additive is very sharp, but at the same time incredibly fragrant. As a rule, when preparing dishes of traditional Japanese cuisine, shichimi is used in minimal quantities to give ready-made dishes sharpness, burning and piquancy.

Most often, shichimi, which was sold exclusively in pharmacies in the 17th century, is recommended to be added to noodles, vegetable dishes and stews. This seven-spice blend is great for dishes that are grilled or pan-fried. It can be used in the preparation of tuna in dry marinade, meat steaks or added as a final touch for soups and other first courses.

By the way, often mentioning shichimi, culinary experts confuse this spice and another, no less famous seasoning - the Chinese mixture of five spices. The fact is that they are completely different both in taste and composition. The latter is divided into sweet (badyan, dill, cinnamon, clove, Ural licorice) and spicy (Japanese pepper, badyan, cinnamon, clove, fennel) version, but both are devoid of burning.