Fish Free Shichimi Togarashi
This Japanese seven-spice blend is a powerhouse condiment — fiery, citrusy, nutty, and just a little tingly from the sansho pepper. It layers Korean red pepper flakes, toasted sesame seeds, crumbled nori, dried orange peel, ground ginger, and poppy seeds into something that tastes far more complex than the sum of its parts. Many store-bought versions of this blend sneak in bonito flakes or other fish-derived ingredients, which makes finding a safe jar trickier than it should be. Making it from scratch means you control every single element, and these ingredients are all completely plant-based with no hidden seafood to worry about. The toasting step is key — it wakes up the sesame seeds and sansho pepper and gives the finished blend a depth you simply can't get from a pre-ground shortcut. Sprinkle it over rice, noodles, roasted vegetables, eggs, or popcorn and watch it become the most-reached-for jar in your spice cabinet. A batch takes under ten minutes and keeps for up to three months, so there's really no reason not to have it on hand at all times.
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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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