In a Japanese restaurant, you might have noticed a small shaker of red seasoning sitting innocently on the table. This is shichimi.

Shichimi dates to the 17th century, first concocted by herb dealers in Edo (modern-day Tokyo). Originally prized for its medicinal properties, it wasn’t long before people realised it made their food taste significantly better — at which point, any health benefits became a bonus rather than the main attraction. These days, it’s a staple in Japanese kitchens and restaurants, casually spicing up everything from noodles to grilled meats.

But what’s in the Magic Mix? As its name suggests, shichimi means "seven flavours", this blend traditionally contains seven ingredients. While recipes vary, a classic mix includes:

• Red chili pepper – The star of the show, delivering a pleasant, lingering heat.

• Sanshō (Japanese pepper) – Adds a citrusy zing and a numbing effect.

• Orange peel – For a subtle, aromatic sweetness.

• Black and white sesame seeds – Nutty depth and a bit of crunch.

• Bay leaf – A touch of earthiness.

• Ginger – Warm, spicy, and ever so slightly fiery.

• Seaweed – Umami from the sea.

Some variations also add yuzu peel, shiso, or poppy seeds, depending on the region or the whims of the spice maker. This versatile blend can elevate all sorts of dishes. Here’s how to make the most of it:

• Soups & Noodles – Sprinkle over udon, soba, or ramen for an extra kick.

• Grilled Meats & Fish – Adding a dash over chicken, beef, or fish works wonders.

  
  

In short, if your food tastes a bit dull, Shichimi 7 Spices is here to rescue it—one sprinkle at a time.