For centuries, home cooks in Japan have reached for shichimi not just to add spark to a dish, but to bring a sense of comfort and balance to everyday meals. This seven-ingredient seasoning — a blend of chili, seeds, citrus peel, aromatics, herbs, and seaweed — was crafted with the idea that flavour and wellbeing could exist in the same pinch. Long before “functional food” became a headline, shichimi was already quietly doing the work: warming digestion, brightening the senses, and making simple bowls feel nourishing in a deeper way.
Today, as we look back toward traditional foods for practical wisdom, shichimi is finding renewed appreciation — not for its heat alone, but for what each ingredient contributes to the body.
A Spice Blend Rooted in Comfort & Balance
Shichimi’s story stretches back to the Edo period, where it was sold by herbalists who understood the relationship between food, warmth, and vitality. The blend was built intentionally: chili for gentle heat, seeds for substance, citrus peel for brightness, seaweed for minerals, and aromatic peppers for a subtle, tingling lift.
The result wasn’t meant to overwhelm. It was meant to harmonize — to support meals in a way that felt grounding and energizing at once. In Japanese cooking, balance is everything: light meets deep, warm meets fresh, spice meets calm.
Shichimi embodies that philosophy in a single sprinkle.
The Ingredient Story
What makes shichimi unique is that every ingredient serves a purpose — not just on the palate, but in how the body experiences a meal.
Seeds: Sesame, Hemp, Poppy
These seeds bring gentle fibre, plant-based fats, and essential minerals. In traditional cooking, they add depth and roundness; in the body, they support digestion, fullness, and steady energy.
Citrus Peel: Yuzu, Tangerine
Dried citrus peel has long been used in Japanese and East Asian cuisines for its aromatic lift. It adds brightness and can feel naturally soothing — the kind of fragrance that opens the senses and gently stimulates appetite and digestion.
Chili Peppers: Traditional Japanese Varieties
Japanese chilis like hontaka offer warmth rather than sharp intensity. They contribute a comfortable heat that complements miso, vegetables, and broths, supporting the cozy, comforting qualities of warm meals.
Sanshō & Aromatic Peppers
Sanshō provides a subtle, tingling aroma that wakes up the palate. It’s traditionally regarded as a digestive companion — lively, awakening, and softly invigorating.
Shiso (Perilla Leaf)
Earthy, mint-adjacent, and rich in plant compounds, shiso has been used in Japanese kitchens for centuries. It adds an herbaceous lift and clarity to both flavour and aroma.
Seaweed
Mineral-rich and naturally savoury, seaweed adds micronutrients and the depth of umami. In plant-forward cooking, it’s a quiet nutritional booster.
Together, these ingredients form a blend that supports warmth, balance, sensory clarity, and digestive comfort through the natural synergy of whole foods.
How These Ingredients Work Together: Digestion, Balance & Gentle Support
When combined, shichimi’s elements create a layered effect:
- Seeds contribute nourishment and fiber
- Aromatics stimulate the senses and prepare the body for digestion
- Warm spices help meals feel soothing and grounding
- Seaweed and citrus peel add minerals and gentle brightness
It’s a blend built on harmony — one that aligns naturally with the way many of us want to eat today: plant-forward, balanced, rich in whole ingredients, and quietly supportive of overall wellbeing.
Meet the Blends
Tsubi Soup’s shichimi offerings are crafted with rare, region-specific ingredients sourced from across Japan. Each blend has its own mood, aroma, and way of supporting the meals you already love — whether you want something bright and citrusy or deep and grounding.
Yuzu & Tangerine Shichimi
A lively, citrus-forward blend that brings a sense of brightness to any dish. Inspired by the sunlit groves of Kochi Prefecture and the layered flavours of traditional shichimi, this seasoning is uplifting without overpowering.
Key Ingredients
- Hontaka Chili (Kagawa Prefecture)
A heritage chili variety cultivated for over 400 years, known for clean, balanced heat. - Yuzu Peel from Umaji Village (Kochi)
Fragrant, floral-citrus peel sourced from one of Japan’s most beloved yuzu regions. - Tangerine Peel
Adds round, aromatic sweetness and gentle zest. - Sesame, Poppy & Hemp Seeds
Nutritious seeds offering fibre, plant-based fats, and a subtle, toasty richness. - Seaweed
Adds umami depth and trace minerals.
How to Use It
- Sprinkle over miso soup, rice bowls, roasted vegetables, tofu, or noodle dishes.
- Use as a finishing touch on salads, avocado toast, grain bowls, or even cocktails for a citrus-spice lift.
- Perfect when you want freshness, clarity, and a little brightness in your bowl.
Black Sesame & Sanshō Shichimi
This blend leans into depth — rich, nutty, aromatic, and subtly tingling. It’s inspired by the earthy warmth of hand-roasted sesame and the bright, green fragrance of budō sanshō.
Key Ingredients
- Hand-Roasted Black Sesame Seeds
Deeply aromatic, with natural antioxidants and a toasty, satisfying flavour. - Hontaka Chili (Kagawa Prefecture)
Provides steady, balanced warmth. - Budō Sanshō Pepper (Kishu Region)
A premium variety prized for its vivid citrus aroma and gentle, tingling lift. - Poppy & Hemp Seeds
Add texture, mild nuttiness, and nutrient density. - Shiso Leaf (Green Perilla)
Herbaceous, slightly minty, and traditionally appreciated for its clarifying aroma.
How to Use It
- Add to noodle soups, sautéed greens, miso-based dishes, rice, and roasted mushrooms.
- Makes a beautiful finishing touch for tofu, veggie dumplings, or stir-fried vegetables.
- Ideal for meals that call for grounding richness and aromatic depth.
A Small Ritual with Centuries Behind It
Shichimi has stayed in Japanese kitchens for generations, not because it’s bold, but because it’s balanced. It adds warmth without heaviness, brightness without sharpness, nourishment without effort. In a world of complicated wellness routines, it offers something refreshingly simple: whole ingredients, layered thoughtfully, enhancing the foods you already love.
A sprinkle becomes a small moment — a sensory cue to slow down, taste deeply, and nourish yourself with intention.
FAQs About Shichimi
Is shichimi very spicy?
Not typically. Japanese shichimi focuses on balance — heat is just one part of the blend, not the defining feature.
How is shichimi different from regular chili flakes?
Shichimi includes multiple ingredients (seeds, citrus peel, seaweed, aromatic peppers) that create a layered, complex flavour rather than one-note heat.
Can I use shichimi on non-Japanese dishes?
Absolutely. It works beautifully on vegetables, salads, noodles, tofu, avocado toast, soups, and even cocktails.
Is shichimi good for plant-based diets?
Very. The seeds, seaweed, and citrus peel add natural nutrients that complement plant-forward eating.
Is it okay for sensitive digestion?
Shichimi is generally gentle, but sensitivity varies from person to person. Start with a small amount and adjust as needed for comfort.
Does shichimi help with digestion or metabolism?
While shichimi’s ingredients have historically been associated with warmth, comfort, and digestive support, it’s best viewed as a flavourful complement to a balanced lifestyle — not a functional remedy.