Lactose Free Shichimi Togarashi
This seven-spice Japanese seasoning blend is a powerhouse of flavor — fiery, citrusy, nutty, and just a little tingly from the sansho pepper. Every element earns its place, from the toasted sesame seeds that add warmth and crunch to the crumbled nori that brings a subtle savory depth. The dried orange peel and ground ginger keep things bright and aromatic, while the Korean red pepper flakes deliver a bold, slow-building heat. Because this is a pure spice blend built entirely from plant-based pantry staples, there's nothing here to worry about on the dairy front — no hidden butter, no milk solids, no surprises. Toasting the sesame seeds and sansho pepper before grinding is the step that really sets a homemade version apart from anything you'd find pre-packaged on a store shelf. Once you've made a jar, you'll find yourself reaching for it constantly — sprinkled over rice, noodles, grilled proteins, roasted vegetables, or even a simple bowl of soup. It keeps for up to three months, so one quick batch goes a very 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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