Marusho Nama Shichimi (丸正醸造 信州みそ屋の生七味)
The story behind it
Shichimi usually means a dry powder. This one is a condiment kneaded into miso. Marusho Jozo in Matsumoto builds it on miso brewed in their own brewery, then blends seven ingredients into it.
They have been making miso and shoyu since 1895. Under the name Shinshu Misoya they sell miso aged for two years and a sweet koji miso. Because a miso maker builds it, the savoriness of the miso arrives before the heat does.
The blend is green and red chili from Nagano, fresh sansho, yuzu peel, black sesame, and kombu from Hokkaido. The yuzu peel pushes the aroma close to yuzu kosho. Rather than shaking it over a dish like powdered shichimi, you spoon it out.
How to use it
On chilled tofu or grilled rice balls. Used straight as the seasoning in a stir-fry, it brings miso and heat in at once. It can also be stirred into a dipping bowl for hot pot. It settles in wherever you would reach for yuzu kosho.