Hazelnut Free Shichimi Togarashi
This seven-spice Japanese seasoning blend is one of those pantry additions 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, tingly, bright, and savory in the best possible way. Making it from scratch at home means you control every single ingredient, which matters a lot when store-bought spice blends can hide unexpected additions without much transparency on the label. The toasting steps are quick but genuinely important — a couple of minutes in a dry skillet coaxes out the nuttiness of the sesame seeds and wakes up the sansho pepper in a way that pre-ground versions simply cannot match. A light pulse in a spice grinder keeps the texture pleasantly coarse, so each pinch delivers little pops of flavor rather than a uniform dust. Once it's sealed in a jar, you've got a versatile, fragrant condiment ready to go for up to three months. It's the kind of homemade staple that makes you wonder why you ever reached for a pre-packaged version.
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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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