Emulsifier Free Shichimi Togarashi
Making your own spice blends at home is one of the easiest ways to sidestep the additives and anti-caking agents that sneak into store-bought versions, and this seven-spice Japanese seasoning is a perfect example of why it's worth the effort. The blend layers Korean red pepper flakes with the citrusy tingle of sansho pepper, dried orange peel, toasted sesame seeds, nori, ground ginger, and poppy seeds into something genuinely complex and aromatic. Toasting the sesame seeds and sansho pepper before grinding coaxes out a depth of flavor you simply won't find in a pre-packaged jar. A quick pulse in a spice grinder or a few passes with a mortar and pestle brings everything together into a coarse, fragrant mix that still has satisfying texture. The result is a bold, versatile condiment you can shake over ramen, grilled fish, rice, roasted vegetables, or eggs — basically anything that needs a little heat and intrigue. Stored in a small airtight jar away from light, it keeps well for up to three months, so one batch goes a 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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