Black Pepper Free Shichimi Togarashi
This Japanese seven-spice blend is one of the most versatile finishing seasonings you can keep on your counter — bright, citrusy, nutty, and just the right amount of fiery. The combination of gochugaru, sansho pepper, toasted sesame seeds, dried orange peel, nori, ginger, and poppy seeds creates a layered complexity that store-bought versions rarely match. Because the heat here comes entirely from Korean red pepper flakes and sansho pepper rather than black pepper, it's a genuinely satisfying option for anyone who needs to avoid that particular spice without sacrificing bold flavor. Sansho brings its own tingly, citrus-forward warmth that pairs beautifully with the fragrant orange peel and the umami depth of the nori. Toasting the sesame seeds and sansho before blending is the small step that makes a big difference — it unlocks a nuttiness and aroma that raw spices just can't deliver. Sprinkle it over rice bowls, grilled proteins, noodles, or roasted vegetables and watch it become the seasoning you reach for constantly. A small jar of this keeps for up to three months, so one quick batch goes a very long way.
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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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