Shichimi (or nanami) translates to seven flavors. A typical blend may contain, coarsely ground red chili pepper (the main ingredient), ground sanshō (“Japanese pepper”), roasted orange peel, black sesame seed, white sesame seed, hemp seed, ground ginger and nori or aonori (seaweed). Some recipes may substitute or supplement these with poppy seed, yuzu peel, rapeseed or shiso.
It is not as spicy as the ichimi, and is often used to season hot noodles such as udon, andsoba.
Shichimi is originally not used in sushi,but it is used to accentuate the spicy mayonnaise sauce to give it extra spice, and texture. It is often consumed with soups and on noodles and gyūdon. Some rice products such as rice cakes, agemochi and roasted rice crackers also use it for seasoning.