Low Sodium Shichimi Togarashi
This homemade Japanese seven-spice blend is one of those pantry projects that completely transforms your cooking once you have a jar of it on hand. Layers of heat from gochugaru, the citrusy tingle of sansho pepper, toasted sesame, fragrant nori, and a whisper of ginger all come together into something deeply aromatic and genuinely complex. The beauty of making it yourself is total control — no mystery fillers, no anti-caking agents, and absolutely no added salt, so you can sprinkle it freely over ramen, grilled fish, rice, or roasted vegetables without worrying about tipping your sodium intake before the meal even starts. Toasting the sesame seeds and sansho pepper separately coaxes out their best flavors before everything gets blended, which is a small step that makes a noticeable difference in the finished product. A quick pulse in a spice grinder keeps the texture pleasantly coarse rather than dusty, so each pinch delivers real visual appeal alongside the flavor. Stored in an airtight jar away from light, this blend stays vibrant for up to three months — though it tends to disappear much faster than that.
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Learn more →Ingredients
8 servings
- 2 tbsp korean red pepper flakes (gochugaru) or coarsely ground dried red chili
- 1 tbsp sansho pepper (or sichuan peppercorns)
- 1 tbsp dried orange peel, finely crumbled
- 1 tbsp white sesame seeds
- 1 tsp black sesame seeds
- 1 tbsp nori, cut or crumbled into small flakes
- 1 tsp ground ginger
- 1 tsp poppy seeds
Instructions
- 1
Toast the white sesame seeds and black sesame seeds together in a dry small skillet over medium-low heat, stirring constantly, until the white seeds are lightly golden and fragrant, about 2–3 minutes. Watch closely, as sesame seeds can brown quickly. Transfer immediately to a plate to cool.
- 2
Add the sansho pepper to the same skillet and toast over medium-low heat, stirring, until fragrant, about 30–45 seconds. Transfer to the plate with the sesame seeds and let cool completely.
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