I stopped by to buy some black shichimi, powdered sansho, and ichimi that I had run out of since my last purchase. The container is smaller now compared to before, but it still has a nice atmosphere, so I bought it as a souvenir. I heard that the container had changed a while ago. It's been a long time since I last came to Kyoto. When I found Hararyo's shichimi at a soba restaurant in Arima the other day, I was so happy! The aroma of dashi started to fill the air as we chatted, and I was told that it would be perfect for udon, just dilute it 90 times. I bought one to try it out. I don't make dashi often at home, so this will come in handy. I tried it with udon, and it turned out quite delicious. It seems like it would also go well with dashimaki tamago, depending on personal preference! When I asked the friendly staff for recommendations on where to have lunch, they kindly suggested three places. They even went out of their way to show me how to get to each place. Thank you so much for your help. I visited all the places you recommended. Please let me know when you run out of condiments again. My trip to Kyoto turned into a foodie adventure in Kyoto. ( ^-^)ノ∠※。.:*:・'°☆o(^o^)oo(^o^)o

During a stroll in Kyoto, I visited this place and couldn't decide which one to choose for my home, but ended up buying the cute yellow small can of black shichimi. My friend opted for just the contents at a good price. Back home, I added the shichimi to miso soup and kinpira gobou, and it turned out to have a surprisingly punchy and flavorful taste! I think it's perfect for adding a kick to noodles like udon or ramen, or as a flavorful accent. It would make a great souvenir too. The small size makes it easy to bring back home. Thank you for the delicious meal!

I visited Kyoto in November 2022 and stopped by here. The black shichimi (seven spice blend) here is famous, so I bought it as a small souvenir. There were about 2-3 groups of customers before me. The age range and gender of the customers varied, with both young and elderly people present. The establishment was founded in the 16th year of the Genroku era...1703. Initially, it was a barber shop. As expected in Kyoto, there are historic long-established shops everywhere. There were various types of products, and I was unsure of what to choose, but I ended up selecting a small box of individual packets labeled "Kyoto Limited Edition". I planned to give it to a friend if the opportunity arose, but we ended up consuming it ourselves as we didn't have a chance to meet up. When I opened the box, I found packets of black shichimi (eight packets), sansho pepper (four packets), and yuzu kosho (four packets). The black shichimi had excellent spiciness along with a great aroma and flavor. Personally, I usually use a certain brand from Nagano, but this black shichimi also had a refined taste. The powdered sansho pepper, with its uguisu color, had a wonderful aroma and flavor that added freshness to dishes. I tried it on various Japanese and Western dishes, including cheese-based ones, and it worked perfectly! It was fun to discover that it paired well with a variety of foods. The yuzu kosho, with its subtle yuzu fragrance when the packet is opened, is a product that is also sold elsewhere, but the limited edition packaging is truly unique to Kyoto. With a shelf life of three months, it is perfect for a small souvenir gift.

I always make sure to stop by this famous store for Kuro Shichimi when I visit Gion. They have a lot of reasonably priced items that seem perfect for souvenirs. Be careful though, the Kuro Shichimi has a short shelf life. This time, I bought a refill of Kuro Shichimi and Yuzu Shichimi. They have a strong aroma compared to the ones you can buy at the supermarket! Using them will definitely upgrade your cooking. The Yuzu flavor is also great. I found a collaboration product at Kokorokyoto that uses the famous Shichimi from here. It's Shichimi flavored soy sauce nuts. It's amazing how this Shichimi is loved for adding flavor to various foods.

Located in Gion Kawaramachi, this is a well-known traditional shop specializing in roasted spices and condiments. I stopped by during my stroll in Gion. Established in the 16th year of the Genroku era, which is equivalent to 1703 in the Western calendar. The secret method for roasting spices has been passed down from generation to generation since the founder, and the taste was recognized as a product for the Imperial Household Ministry during the Meiji and Taisho periods. The shop is small, with various sizes of roasted spices and condiments on display. The "Kuro Shichimi" (black seven-spice blend), "Kara Kiwami" (extra spicy blend), "Kona Sansho" (ground Japanese pepper), and "Ichimi" (red pepper) in octagonal wooden tubes are exclusive to the Kyoto flagship store. I purchased the Kyoto exclusive "Kuro Shichimi" as a souvenir. The "Kuro Shichimi" is a blend of white sesame, red chili pepper, Japanese pepper, seaweed, poppy seeds, black sesame, and hemp seeds. It has a dark brown color and a base of Japanese pepper, with a refreshing aroma, deep flavor, and a spicy kick from the red chili pepper. It is a trusted flavor also used at the luxury ryokan "Hoshinoya Kyoto" in Arashiyama. When added to dishes, it transforms the taste completely, giving a luxurious and exquisite flavor. It can be used in a wide range of dishes such as hot pot, udon, onsen tamago, sashimi soy sauce, and even steak. Although it has a strong flavor, the shelf life is only 3 months, so it is recommended to use it promptly. If you are in Kyoto, it is worth purchasing the exclusive products in the octagonal tubes from the Kyoto flagship store.

My husband uses ichimi togarashi instead of shichimi. Among ichimi togarashi, he prefers the one from Hararyokaku over the popular brands sold in supermarkets, as it has a better spiciness. We have been using a wooden container for about 7 years and always bought refill packs, but one day, the wooden stopper just wouldn't come out no matter what we tried. When we explained the situation to the store, they said that it sometimes happens after many years, especially in our case where my husband is often away for work and the container isn't refilled as frequently. So, this time we decided to buy a new container. However, to our surprise, the container had been improved and the one we used to have was discontinued, replaced with a slightly thicker one with a cork stopper. It's a bit sad, but the taste of the ichimi inside remains the same and delicious. Along with the ichimi, we also received samples of white dashi and yuzu togarashi. The white dashi we tried by mixing with hot water was already delicious on its own, and we use it to make soup or simmered vegetables at home. Sprinkling a bit of yuzu togarashi on it adds a refreshing flavor. We also received a booklet with recommended recipes when we made our purchase, so we look forward to trying them out. We enjoyed our meal. Thank you!

In the past, I received black shichimi from a friend in Kyoto and have been using it at home ever since. Since I was in Kawaramachi, I decided to stop by and make a purchase. The set of two spice packets costs 702 yen. Each packet contains 18 bags of black shichimi and yuzu spicy. The black shichimi has a flavor of sansho and nori, followed by the spiciness of red pepper. It is perfect for udon, soba, yakitori, hot pot, oden, and even for adding to eggs in sukiyaki. I purchased yuzu spicy for the first time, and it has a mild spiciness with a refreshing yuzu aroma that stands out. It seems to go well with subtly seasoned dishes. I also bought a bag of powdered sansho for 702 yen for the first time. It is blended with several types of sansho from Wakayama Prefecture to create a fragrant finish. I might try adding it to eel, mapo tofu, or rice bowls. I actually wanted to buy a set of black shichimi in a wooden octagonal container, but it was too expensive. So, if I win the year-end jumbo lottery, I'll definitely splurge on it.

I purchased souvenirs at Genroku in Gion. Their black shichimi (seven-spice blend) is made using a traditional family recipe and it tasted amazing when I tried it with dashi. I bought the black shichimi powder, sansho pepper, yuzu, and spicy blends after sampling all of them.

Even at ramen shops in Kyoto featured in the Michelin guide or selected as one of the top 100 ramen shops on Tabelog, it was surprising to find black shichimi (seven spice blend) here. When I tried it, it was delicious, or rather, it felt very Kyoto-like. I felt like I had to buy it as a souvenir to bring home.

When I went to Kyoto, my friend wanted to buy Kuro Shichimi (black seven spice), so we stopped by Genryu Kaku. I didn't know about this place, but it's a long-established store founded in the 16th year of the Edo era. During the Meiji and Taisho periods, it was even selected as a supplier for the Imperial Household Agency. Kuro Shichimi seems to be their specialty, but the store also had a variety of condiments on display. I noticed "Kosen" and asked the staff what it was. They explained that Kosen is a mixture of several Chinese medicinal herbs roasted to a fragrant aroma, ground into powder, and seasoned with roasted salt. In the Edo era, travelers on the Tokaido road would drink hot water with Kosen to soothe their mind and body. It sounded interesting and beneficial for the body! There were five types of Kosen available, so I bought the Shiso Kosen. Back home, I tried adding it to hot water just like the old travelers did. It has a gentle flavor. It may seem a bit bland by modern standards, but I imagine that tired travelers in the Edo era would have felt relieved after drinking this. The packet is small but contains a decent amount, so I also use it as a topping for my family's bento boxes. It's similar to furikake but with a clearer taste of purple shiso, which goes well with rice. It would probably taste delicious sprinkled on rice balls too. If I have the chance, I'd like to buy other varieties as well. Thank you for the meal.

When it comes to famous tourist spots for foreigners, Kyoto's Gion is the place to go. The crowds can be overwhelming for residents, but for those on business trips with limited time, one popular souvenir to buy is the black pepper here. However, I've recently become obsessed with "Shisoka Sen," a drink made from perilla leaves. At first, when I added too much, the water looked black, but after some time, it turned into a beautiful color. My Chinese friends from the affluent class seem to like the appearance, but those who have a sweet tooth find the sour taste challenging. Personally, I've grown quite fond of it and I'm constantly checking my stock at home, the time of the next purchase, and my Shinkansen ticket. The black pepper, which can be enjoyed straight from the bottle, is also a popular item among foreign customers. The establishment was founded around 1700, if I remember correctly. Not only the black pepper, but the curry served in the restaurant is also great!

First Visit 201910 (No.1475) I picked up a topic and still had some time to spare, so I decided to visit this restaurant earlier than planned on another day (happy 1706). This establishment has a history of over 300 years, founded in 1706 by the first generation, who was one of the loyal retainers of the Ako clan, named Harasoemon's son Haragisemon Yoshikazu (shaved his head and called himself "Ryo-kaku"). This lineage is truly amazing! The first generation studied under a Chinese medicine doctor and sold "Gokosen," which I had no idea what it was, so I looked it up immediately. Gokosen is a drink made by roasting and grinding the raw materials of Chinese medicine and floating it in hot water to enjoy the aroma (a refreshing drink from the Edo period?). It was always available at the post stations and teahouses along the Tokaido during the Edo period, and even now it is served as the first drink at tea ceremonies and high-class Japanese restaurants. Although they still handle Gokosen, their main products are condiments like black shichimi. Located on the 1st floor of a building near the intersection of Shijo Street and Hanami-koji Street, the store interior is predominantly white and modern and stylish, considering that they deal with rather plain products! Black Shichimi, 5g for 1,320 yen. The ingredients include white sesame, red pepper, sansho pepper, poppy seeds, black sesame, hemp seeds, and green laver, but since it is passed down from generation to generation, there must be a secret in its blending and manufacturing process (laughs). It seems like a good price, but it has a good aroma, spiciness, and tastes delicious. It is a product loved by famous Kyoto chefs, and it seems like it will become a must-have for udon and soba noodles. With a shelf life of nearly 1 year (3 months after opening) and even comes with 0.2g sachets, it looks like I will be buying in bulk from now on (@@;) Thank you for the meal.

I already know the condiments, so I head straight to the tea section when entering the store. They also offer free tea tasting. I thought this tea was interesting, so I purchased both the unique and orthodox teas. This tea is served as a welcome drink at Hoshino Resorts Arashiyama. I am exploring various traditional restaurants in Kyoto. For more details about Hararyoukaku, click here: https://bishokuclub.info/2019/09/21/hararyoukaku/

I encountered a huge display of black shichimi (seven spice) at Shijo while coming to have lunch. It was the well-known "Genryu Kaku" black shichimi. As a fan of condiments, I couldn't just walk past it. This time, I purchased black shichimi, powdered sansho (Japanese pepper), ichimi (red pepper), and spicy extreme. They came in unique wooden tubes with a cork lid and a burnt mark of each condiment's name. I transferred the purchased condiments from the bags to the wooden tubes. The black shichimi, a tea-brown mixture of sesame seeds, hemp seeds, and chili peppers, had a unique flavor with the hints of sansho and seaweed. It is a very versatile spice that goes well with most dishes.

I tried a delicious "black shichimi" at a tonkatsu restaurant in Shizuoka, and it left a lasting impression on me. It came in a wooden tube, looking very sophisticated, and the spicy flavor was irresistible. Just having it in the restaurant showed their dedication and style. I finally visited a shop in Kyoto to get this captivating black shichimi, and also bought the "Karakigoku" for its intense spiciness. This is a must-have item that I can't let go of. MY "shichimi"♪

On December 22, 2018 (Saturday), I have always loved shichimi (seven-flavor chili pepper) since my days in Kansai. Lately, you can find it not only in soba shops but also in ramen shops and yakitori restaurants in Tokyo. In the past, I often purchased it in the basement of Hankyu Department Store. Since returning to Tokyo, I have obtained it by either buying it when I visit Kyoto, asking someone to buy it for me when they go to Kyoto, or having it sent by a young person from Kansai (laughs). This time, I bought a wooden tube type for souvenirs and individually packaged ones for myself in bulk. The individually packaged type is great because the aroma doesn't fade.

Established in the 16th year of Genroku (1703), this long-established store was founded by the son of Akō rōshi Genzōemon, who shaved his head and learned from a famous Chinese medicine doctor to sell herbal teas. While they still offer herbal teas, their main products now are condiments like black shichimi. The store is located in Gion Shijo, with a noticeable display of large wooden barrels in the showcase. The black shichimi is particularly popular among women, although the store doesn't attract many customers as the products can also be found in souvenir shops at Kyoto Station. The store interior has a clean and elegant design, resembling a cosmetics store. A unique item exclusive to the store is the "Bean Bag Set" (378 yen), perfect for souvenirs. I purchased the "Black Shichimi in a Wooden Barrel" (972 yen), which comes in a cool wooden container. The black shichimi has a rich flavor profile with sesame, chili pepper, sansho pepper, poppy seeds, black sesame, perilla seeds, and seaweed. The taste is unique and flavorful, with a strong kick from the sansho pepper and chili pepper. The wooden barrel adds to the charm of the product. Another option is the "Black Shichimi in a Bag" (378 yen), which is also flavorful and convenient for storage. Overall, this historic store offers unique and tasty condiments in stylish packaging, making it a great choice for souvenirs from Kyoto.

I always forget to buy it and was in trouble, so I went to Mr. Gen Ryo's to get black shichimi and powdered sansho. I can't do without powdered sansho, not shichimi, even in donburi dishes.

I like it, so when I come to Kyoto, I will buy it as a souvenir to give to my friends. It has become a standard souvenir that is also available at Kinokuniya and department stores in Tokyo, making it more accessible. I think it goes very well with udon. Thank you for the meal.