Dairy Free Shichimi Togarashi
This seven-spice Japanese seasoning blend is one of those pantry staples that quietly transforms everything it touches — ramen, grilled proteins, roasted vegetables, even a simple bowl of rice. The layered heat from Korean red pepper flakes and sansho pepper is balanced by the citrusy brightness of dried orange peel and the nutty depth of toasted sesame seeds, with nori flakes adding a subtle savory backbone that ties it all together. Because you're building this from scratch with whole spices and seeds, there's no need to scan ingredient labels for hidden dairy derivatives or worry about shared production lines — every component here is naturally plant-based and clean. Toasting the sesame seeds and sansho pepper before grinding is the move that separates a flat spice blend from something genuinely aromatic and complex. The mortar-and-pestle or spice grinder method keeps the texture pleasantly coarse, which means it clings to food rather than disappearing into it. Store it in a small airtight jar and you'll have a versatile, vibrant condiment ready to reach for over the next three months.
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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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