Beef Free Shichimi Togarashi
This seven-spice Japanese seasoning blend is one of those pantry staples that quietly transforms everything it touches — noodles, rice, roasted vegetables, grilled fish, soft-boiled eggs, you name it. The combination of Korean red pepper flakes, citrusy dried orange peel, numbing sansho pepper, and toasted sesame seeds creates a layered heat that's bright and aromatic rather than one-dimensional. Toasting the sesame seeds and sansho pepper before blending is the small step that makes a big difference, coaxing out a depth of flavor you simply can't get from a pre-made jar. The nori flakes bring a subtle savory backbone that ties everything together beautifully. Every single ingredient here is plant-based and naturally free from any animal proteins, so there's no need to scrutinize labels or worry about hidden meat-derived additives. A batch takes just minutes to put together and keeps for up to three months, meaning you'll always have a punchy, complex finishing spice within arm's reach.
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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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