Shichimi tōgarashi (Japanese: shichimi “seven flavor chili pepper”) or simply shichimi, is a Japanese spice mixture containing seven ingredients. It is also known as nanami tōgarashi outside Japan.

The main ingredient is coarsely ground red chili pepper, to which is typically added:

Some recipes may substitute or supplement these with yuzu peel, rapeseed, ginger, or shiso. It was originally produced by herb dealers in Edo, current day Tokyo, and sometimes it is referred to as Yagenbori yagenbori from the name of the original place of production). Now, some specialized shops located in front of temples such as Zenkoji in Nagano and Kiyomizudera in Kyoto are well known in Japan. It is often used in soups and on noodles and gyūdon. Some rice products such as rice cakes, agemochi and roasted rice crackers also use it for seasoning. Shichimi should be distinguished from ichimi tōgarashi, which is simply ground red chili pepper. Check out globalpalate.com

Spicy Glazed Eggplant

Makes: 6 servings

INGREDIENTS

1 1/4 pounds eggplants, trimmed, halved lengthwise, and cut diagonally into 1 1/2-inch pieces
2 tablespoons mirin (Japanese sweet rice wine)
2 tablespoons soy sauce
1 teaspoon finely grated peeled ginger (use a Microplane)
1/8 teaspoon “shichimi togarashi
3 tablespoons vegetable oil
1 tablespoon finely chopped cilantro
1 tablespoon chopped peanuts

PROCEDURE

Toss eggplant with 1 teaspoon sea salt and drain in a colander, stirring occasionally, 45 minutes. Rinse eggplant under cold water and dry well, pressing out any excess moisture. Stir together mirin, soy sauce, ginger, and seven-spice powder. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté eggplant until browned, about 8 minutes. Stir in mirin mixture and cook, gently stirring and turning frequently, until sauce becomes a glaze and eggplant is browned and tender, about 1 minute. Serve hot or at room temperature, sprinkled with cilantro and chopped peanuts.