Coconut 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. The combination of Korean red pepper flakes, citrusy dried orange peel, toasted sesame seeds, nori, sansho pepper, ginger, and poppy seeds creates a blend that is simultaneously fiery, aromatic, nutty, and bright — nothing store-bought quite matches it. Toasting the sesame seeds and sansho pepper before grinding coaxes out a deeper, more complex fragrance that really sets this blend apart. A quick pulse in a spice grinder keeps the texture pleasantly coarse, so every pinch delivers little bursts of flavor rather than a flat, dusty powder. Many commercial spice blends sneak in unexpected additives or fillers, but this one is made entirely from whole, recognizable ingredients with zero hidden surprises. Sprinkle it over ramen, grilled fish, rice bowls, roasted vegetables, or even popcorn and watch it become the most-reached-for jar on your spice shelf. Stored in an airtight jar away from light, it stays vibrant and potent for up to three months — though it rarely lasts that 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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