What is yuzu shichimi? How to make it yourself, how to use it, and the difference from shichimi togarashi explained

Yuzu shichimi, whose yuzu aroma wafts up softly when you sprinkle a little onto udon or hot pot. It's a condiment for enjoying aroma, a bit different from ordinary shichimi togarashi. Many people wonder, "How is it different from ordinary shichimi?" "Can I make it myself?" and "What dishes does it pair with?"

On this page we organize everything from what yuzu shichimi is, to how it differs from shichimi togarashi, homemade methods and how to use it, dishes it pairs with, and storage methods. From the standpoint of being involved in processing dried vegetables, we also introduce tips for making it easily using yuzu powder or mandarin (mikan) peel, from a maker's perspective.

What is yuzu shichimi

Yuzu shichimi is a shichimi togarashi that features yuzu peel. It is enjoyed as a highly aromatic condiment that brings the yuzu aroma to the fore over the heat of the chili pepper. First, let's grasp how it differs from ordinary shichimi and its basic composition.

The difference from shichimi togarashi

In ordinary shichimi togarashi, the heat of the chili pepper is the star, whereas yuzu shichimi differs in that it emphasizes the refreshing aroma of yuzu. Because it is blended with restrained chili pepper and more yuzu, the heat is gentle and the aroma spreads softly. Yuzu-featuring shichimi is made in various regions, starting with Kyoto's specialty shichimi shops.

The basic composition of yuzu shichimi

Shichimi togarashi is, as its name suggests, a condiment combining seven kinds of spice including chili pepper. The representative seven are said to be chili pepper, sansho, chinpi, hemp seed, poppy seed, black sesame, and aonori, with the blend differing by shop and region. In yuzu shichimi, yuzu peel is added to these basic spices to emphasize the aroma. The main ingredients and their roles are summarized in the table below.

The blend has a range depending on the maker, but the two kinds of citrus—yuzu peel and chinpi—are the deciding factor in the aroma of yuzu shichimi. Chinpi is originally dried satsuma mandarin (unshu mikan) peel, an ingredient long used in shichimi.

These two citruses have different roles. Yuzu peel, with its bright, gorgeous aroma, decides the overall impression, while chinpi adds depth with its slight bitterness and calm aroma. Yuzu alone tends to be monotonous for all its aromatic lift, but adding chinpi brings depth to the flavor. Sansho adds a tingling stimulation there, and chili pepper supports the base of the heat. Being conscious of each role makes it easier to adjust the blend. Using natsumikan peel instead of chinpi brings out a bit more bitterness and freshness, making a slightly different yuzu shichimi.

How to make homemade yuzu shichimi

Yuzu shichimi can be made at home if the ingredients are on hand. The appeal of making it yourself is being able to adjust the aroma and heat to your liking, which store-bought products can't offer.

Ingredients and prep

The basic ingredients are yuzu peel, chili pepper, sansho, chinpi (mikan peel), black sesame, aonori, and the like. If using fresh yuzu peel or mikan peel, remove the white pith and dry them thoroughly in the sun. Drying concentrates the aroma and makes them easier to grind into powder. Because chili pepper has strong heat, wear gloves when handling it.

The steps for making it

1. Dry the yuzu peel and mikan peel, and either chop finely or grind to a powder.
2. Grind the chili pepper and sansho to your preferred fineness. Adjust the heat by the amount of chili pepper.
3. Combine all the ingredients, add black sesame and aonori, and mix.
4. Adjust the balance of yuzu and chili pepper while checking the aroma.

If you prioritize aroma, blend more yuzu peel; if you prioritize heat, blend more chili pepper. When you want to bring out the yuzu, making yuzu peel to chili pepper roughly 2:1 brings the aroma forward over the heat. Making it in small amounts to find your preferred blend is recommended. When using it in cooking, sprinkling it quickly at the finish rather than during heating makes the yuzu aroma rise more readily without flying off.

Making it easily with yuzu powder or mikan-peel powder

When you want to make it without the trouble of drying fresh yuzu or mikan, using powder is easy. UsingYuzu powder (Kyoto-grown), made by grinding the whole peel, and the citrus-peel powderNatsumikan peel powderusable in place of chinpi, you can skip the drying step and get straight to making yuzu shichimi. Natsumikan peel has stronger bitterness and freshness than the chinpi from satsuma mandarin, finishing with a slightly different aroma. After that, just combine it with chili pepper, sansho, and black sesame. When you want to add aroma, crushingDried yuzufinely and adding it is also recommended.

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How to use yuzu shichimi and dishes it pairs with

Yuzu shichimi pairs perfectly with warm dishes that can showcase its aroma. Just sprinkling a little turns your usual plate into an elegant, Kyoto-style flavor.

For udon, hot pot, and clear soup

Sprinkled onto warm udon, the yuzu and sansho rise in aroma, letting you enjoy a Kyoto-style flavoring. Sprinkled onto Japanese dishes such as yudofu, yosenabe, and clear soup, the aroma spreads along with the steam. It pairs well with soups, and because the heat is gentle, it is an easy-to-use condiment even for those who dislike spicy food.

For karaage, fried foods, and grilled fish

Sprinkled onto chicken karaage, white-fish fry, or tonkatsu, the yuzu aroma gives a refreshing aftertaste. Adding it to grilled fish or yakitori is also a classic. It softens the oiliness of fried foods and adds an aromatic accent. Even just one sprinkle onto store-bought karaage or deli sides greatly lifts the flavor.

The sprinkling and grinding that showcase the aroma

Because aroma is the essence of yuzu shichimi, there are tips for using it too. For udon and clear soup, sprinkling it just before eating is recommended so the heat of the broth lifts the aroma. Varying the amount by dish—more like a salt substitute on fried foods, and a small amount on yakitori so as not to disturb the ingredient's flavor—avoids failure. Because adding it during heating lets the aroma fly off, sprinkling it after turning off the heat or at the finish is fundamental. When making it yourself, grinding too finely also lets the aroma escape quickly, so finishing it coarse and touching it up just before use makes the aroma last longer.

How to choose yuzu shichimi and how to store it

Knowing the points for choosing a store-bought product and for storing homemade yuzu shichimi lets you enjoy the aroma for longer.

Points for choosing

Store-bought yuzu shichimi is made by specialty shichimi shops in Kyoto and by makers in various regions. Because the strength of the yuzu aroma and the degree of heat differ by product, choosing by whether you prioritize aroma or heat is a good idea. Looking at the ingredient label to confirm that yuzu or citrus is firmly used is also a benchmark.

Storage methods that preserve the aroma

Because aroma is the essence of yuzu shichimi, store it sealed away from moisture and direct sunlight. Since the aroma escapes little by little over time, making it in small amounts or buying an amount you can use up is recommended. Storing it in the refrigerator keeps the aroma relatively long. Taking it out with a dry spoon each time prevents moisture.

Frequently asked questions

Summary: Enjoying aroma with yuzu shichimi

Yuzu shichimi is a highly aromatic shichimi togarashi that features yuzu peel. The heat is gentle and you can enjoy a refreshing aroma. Combining yuzu peel, chili pepper, sansho, chinpi, and the like lets you make it at home, and using yuzu powder or mikan-peel powder finishes it easily. It can be used widely in dishes that showcase aroma, such as udon, hot pot, and karaage. Sprinkling it quickly at the finish is the number-one tip for showcasing the aroma.

The two kinds of citrus—yuzu and chinpi—are the deciding factor in the aroma of yuzu shichimi. For the differences from other acidic citruses, seeThe types and differences of citrus fruits, and as a seasoning that uses yuzu peel, please also seeyuzu kosho. When you want to enjoy the yuzu aroma easily, try starting from the powder.