Gelatin Free Shichimi Togarashi
This seven-spice Japanese blend is one of those pantry staples that quietly transforms everything it touches — ramen, grilled chicken, roasted vegetables, a simple bowl of rice. The combination of Korean red pepper flakes, citrusy sansho pepper, toasted sesame seeds, nori, and dried orange peel creates a flavor that is simultaneously smoky, bright, nutty, and just a little electric on the tongue. Many store-bought spice blends and seasoning mixes sneak in unexpected additives, so making your own from scratch means you know exactly what's going in the jar. Every ingredient here is a straightforward, plant-based spice or seed, so there's nothing to second-guess. The toasting step is what really makes this recipe sing — it coaxes deep, roasted notes out of the sesame seeds and sansho pepper before everything comes together in a coarse, fragrant grind. A little goes a long way, and a jar kept away from light and heat will stay vibrant for up to three months. Once you have a batch on hand, you'll find yourself reaching for it constantly.
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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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