One of our favourite discovery brands here at Cottage Foods, Yawataya Isogoro Shichimi Togarashi....
This delicate and spicy seasoning can trace its routes back to the mid-18th century where merchants would travel throughout Japan.
One such merchant was Kan'emon, the founder of the Yawataya Isogoro Company. He began selling shichimi togarashi in the grounds of Zenkoji Temple in 1736.
The Nishiyama area was perfect for the production of six of the ingredients needed to make shichimi, except for dried mandarin orange peel.Nishiyama was a famous hemp-producing area, so hemp seeds were easily available. Also, Japanese pepper grew naturally in the surrounding mountains. Local farmers were easily able to grow the remaining ingredients, namely chili pepper, black sesame, ginger and perilla.
Shichimi togarashi is a common Japanese seasoning made from a mixture of seven ingredients. It is over 350 years old, with a recipe whose origins lie in herbal medicines.
Shichimi is very versatile: simply sprinkle a small amount on any dish to add a spicy zest.
The ingredients used by Yawataya Isogoro include medium strength chili peppers, spicy Jappanese peppers called sansho (Japanese peppers), ginger, richly flavored hemp seed, black sesame, dried orange peel and perilla.
The balance in Yawataya Isogoro Shichimi Togarashi is subtle with a balance of spice and zest, its versitility has allowed us to try it over a range of cuisines adding heat and zest where necessary.
One of our fav recipes here at Cottage Foods is below...
Ingredients (4 servings)
- 1 bunch enokitake mushrooms, 1~2cm stem-ends cut off, then cut into 1cm pieces
- 300g nameko mushrooms, rinsed
- 2 tablespoons soy sauce
- 1 tablespoon each sake and mirin sweet sake seasoning
- 1 tablespoon vegetable oil
- Shichimi to taste
- 4 servings soba noodles, boiled, rinsed in cold water and poured with boiling water
- 4 servings condensed noodle soup base, diluted with water following label directions and warmed spring onions, chopped
- Heat vegetable oil in pot and cook enokitake and nameko mushrooms.
- Add sake, mirin and soy sauce, and cook until moisture evaporates. Serve noodles in large bowls, pour in diluted noodle soup, and top with 1.
- Sprinkle with Shichimi and garnish with some spring onion to your liking.