Artificial Food Coloring Free Shichimi Togarashi
Store-bought spice blends and seasoning packets are some of the sneakiest sources of artificial dyes and synthetic additives — and Japanese seven-spice blends are no exception. Making your own at home means every single ingredient is exactly what it says it is: toasted sesame seeds, dried orange peel, nori, gochugaru, sansho pepper, ground ginger, and poppy seeds. Nothing hidden, nothing artificial, just real whole ingredients with serious depth. The process is straightforward and genuinely satisfying. A quick toast in a dry skillet wakes up the sesame seeds and sansho pepper, coaxing out their natural oils and fragrance before everything gets a brief pulse in a spice grinder or mortar. The result is a coarse, aromatic blend with heat, citrus brightness, a faint numbing tingle, and that unmistakable savory note from the nori. This blend is endlessly versatile — shake it over rice, grilled fish, ramen, roasted vegetables, or eggs and it instantly elevates the dish. Stored in a small airtight jar away from light and heat, it keeps for up to three months, so one quick batch goes a long way. Once you have a jar of this on your counter, you'll wonder how you ever seasoned anything without 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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