Mix 7 Kyo-Shichimi spices

This mixture was born in 1625 to Edo (former name of Tokyo), in a neighborhood where were many doctors and pharmacists practicing Chinese herbalist in daily meals.
The 7 spices used constitute the pillars of this Chinese herbalist. Note that the inhabitants of Edo had to protect themselves against the flu by eating hot soba with these 7 spices. This mixture quickly became popular with Edo, Kyoto and Nagano, and then democratized throughout Japan, where each region adapts it to its taste taking into account regional culinary wealth.
For Kyo-Shichimi, the traditional method of origin is preserved by taking care to favor the flavor more than the spice.

Our perfect agreements : to sprinkle on hot soba or Udon, in soups, on chicken skewers and white or red meats, vegetables (sautéed or salmon), raw salads, carpaccios, Tartars of meat or fish, marinades (meat and fish). Shichimi and Miseo make an excellent wedding!