Barley Free Shichimi Togarashi
This vibrant Japanese seven-spice blend is a powerhouse condiment that transforms everything it touches — from grilled meats and noodle soups to roasted vegetables and plain rice. The combination of fiery gochugaru, citrusy dried orange peel, numbing sansho pepper, and toasted sesame creates a layered heat that's complex without being overwhelming. Making it from scratch means you know exactly what's in the jar, which matters when you're navigating store-bought spice blends that can sneak in unexpected grains or fillers. Each ingredient here is naturally grain-free, so there's no need to scrutinize labels or worry about hidden additives. A quick toast of the sesame seeds and sansho pepper unlocks deep, nutty aromatics that pre-ground commercial versions simply can't match. The whole process comes together in minutes and keeps for up to three months, meaning you can batch it once and reach for it all season long.
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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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