Chicken Free Shichimi Togarashi
Making your own Japanese seven-spice blend at home is one of those small kitchen projects that pays off every single time you reach for it. This fragrant mixture layers the slow heat of Korean red pepper flakes, the citrusy tingle of sansho pepper, toasted sesame seeds, crumbled nori, dried orange peel, ground ginger, and poppy seeds into something genuinely complex and deeply aromatic. A quick toast in a dry skillet wakes up the sesame and sansho before everything gets a coarse grind, which keeps the texture interesting rather than turning it into a flat, dusty powder. The result is a bold, layered condiment that's built entirely from pantry spices and dried aromatics — no animal proteins, no hidden meat-based additives, just pure plant-forward flavor. Sprinkle it over rice, noodles, roasted vegetables, tofu, or eggs and you'll immediately understand why this blend has been a staple of Japanese cooking for centuries. Stored in a small airtight jar away from heat and light, it stays vibrant for up to three months, meaning one quick batch keeps your spice rack stocked for weeks of effortless seasoning.
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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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