Eosinophilic Esophagitis Friendly Shichimi Togarashi
Making your own spice blends from scratch is one of the smartest moves you can make when managing food sensitivities, because you control every single ingredient that goes into the jar. This Japanese seven-spice blend layers toasted sesame seeds, dried orange peel, nori flakes, gochugaru, sansho pepper, ground ginger, and poppy seeds into something genuinely complex and aromatic. The process is simple but intentional — toasting the sesame seeds and sansho pepper in a dry skillet before grinding coaxes out deep, nutty, citrusy notes that a store-bought version rarely delivers. Many commercial spice blends sneak in additives, anti-caking agents, or mystery "natural flavors" that can be problematic, so building this one yourself means zero guesswork. The coarse, slightly textured finish is part of the charm — it clings beautifully to rice, noodles, grilled proteins, or roasted vegetables. Stored in a small airtight jar away from heat and light, it keeps for up to three months, so one quick 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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