What is the Japanese seven-spice blend traditionally used in ramen?

The Japanese seven-spice blend traditionally used in ramen is shichimi togarashi. It is also commonly shortened to shichimi, and its name literally refers to a “seven-flavor chili pepper.”

Shichimi is a seasoning mixture rather than one fixed recipe. Typical blends combine red chili pepper with ingredients such as sansho pepper, dried citrus peel, sesame seeds, ginger, hemp seed, poppy seed, or nori. The exact ingredients and proportions vary by maker and region.

The blend is associated with Edo-period Japan and is often linked to a spice shop established near Tokyo’s Yagenbori canal in 1625. It became a familiar tabletop condiment for noodle dishes, soups, rice cakes, and grilled foods. In ramen shops, it is usually sprinkled over the finished bowl for heat and fragrance.

A common mix-up is ichimi togarashi, which means “one-flavor chili pepper” and is essentially ground red chili alone. Furikake may also appear on Japanese noodles or rice, but it is a broader seasoning category and is not specifically the traditional seven-spice blend.