Artificial Flavors Free Shichimi Togarashi
Making your own spice blends at home is one of the easiest ways to sidestep the synthetic additives and "natural flavor" mysteries that sneak into so many store-bought seasonings. This Japanese seven-spice blend layers Korean red pepper flakes, toasted sesame seeds, crumbled nori, sansho pepper, dried orange peel, ground ginger, and poppy seeds into something genuinely complex — bright, citrusy, a little numbing, and deeply savory all at once. The process is straightforward: a quick toast in a dry skillet, a brief pass through a spice grinder or mortar and pestle, and you're done. Keeping the grind slightly coarse is key, giving you real texture and bursts of flavor rather than a flat, dusty powder. Sprinkle it over rice, noodles, grilled proteins, or roasted vegetables and it transforms a simple dish into something that tastes like it came from a serious kitchen. Stored in an airtight jar away from light and heat, a single batch will keep for up to three months — ready whenever you need it.
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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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