Low Sugar Shichimi Togarashi
This Japanese seven-spice blend is a powerhouse of heat, citrus, and umami that transforms everything it touches — from a bowl of ramen to grilled chicken to a simple plate of rice. Store-bought spice blends are notorious for sneaking in sweeteners and other additives you never asked for, so making your own puts you completely in control of what goes into the jar. Every ingredient here is exactly what it sounds like: toasted sesame seeds, dried orange peel, nori, sansho pepper, ginger, poppy seeds, and Korean red pepper flakes — nothing hidden, nothing extra. Toasting the sesame seeds and sansho pepper before blending is the move that takes this from good to genuinely great, coaxing out a nutty, aromatic depth that pre-ground versions just can't match. The grinding step keeps things intentionally coarse, so you get real texture and bursts of flavor rather than a flat, dusty powder. A small airtight jar stores beautifully for up to three months, meaning you can shake it over weeknight dinners all season long without a second thought about label-reading.
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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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