Lupin Free Shichimi Togarashi
This homemade Japanese seven-spice blend is one of those pantry staples that quietly transforms everything it touches — ramen, grilled meats, roasted vegetables, even a simple bowl of rice. The combination of Korean red pepper flakes, numbing sansho pepper, toasted sesame seeds, dried orange peel, nori, ginger, and poppy seeds creates a layered heat that's citrusy, aromatic, and deeply savory all at once. Toasting the sesame seeds and sansho before blending is a small step that makes a big difference, coaxing out oils and fragrance that a straight mix just can't match. Store-bought versions can be hit or miss with filler ingredients and mystery additives, so grinding your own gives you full control over quality and freshness. Every ingredient here is straightforward and naturally free from lupin, which can sneak into spice blends and seasoning mixes more often than you'd expect. A small airtight jar keeps it vibrant for up to three months, though it's so good you'll likely reach for it long before then.
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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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