Citric Acid Free Shichimi Togarashi
Making your own spice blends at home is one of the best ways to sidestep hidden additives, and this seven-spice Japanese seasoning is a perfect example of why it's worth the effort. Store-bought versions often sneak in citric acid as a preservative or flavor enhancer, which makes them off-limits for anyone avoiding it — but this homemade version keeps things completely clean. The blend layers Korean red pepper flakes, numbing sansho pepper, toasted sesame seeds, nori, dried orange peel, ground ginger, and poppy seeds into something deeply aromatic and complex. Toasting the sesame seeds and sansho pepper before combining everything is a small step that makes a huge difference, coaxing out a warmth and nuttiness that really elevates the finished blend. The dried orange peel brings a subtle citrusy brightness without any processed citric acid in sight — just real, dried fruit peel doing its thing. A quick pulse in a spice grinder brings it all together into a coarse, fragrant mix that's ready to shake over ramen, grilled meats, rice, or roasted vegetables. Stored in a small airtight jar away from heat and light, it keeps for up to three months — though it's so good you'll likely reach for it every single day.
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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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