Mediterranean Diet Friendly Shichimi Togarashi
This homemade Japanese seven-spice blend is a pantry powerhouse that brings serious depth to everything it touches — think grilled fish, roasted vegetables, soups, and grain bowls. The combination of chili heat, citrusy orange peel, toasty sesame, and the subtle tingle of sansho pepper creates a layered, aromatic seasoning that store-bought versions rarely match. It fits beautifully into a plant-forward, olive-oil-and-whole-food style of eating because every single ingredient is a whole or minimally processed spice — nothing hidden, nothing unnecessary. Toasting the sesame seeds and sansho pepper before blending is a small step that makes a big difference, coaxing out oils and fragrance that take the finished blend from good to genuinely great. A quick pulse in a spice grinder keeps the texture pleasantly coarse, so you get little pops of nori and sesame in every pinch rather than a flat, dusty powder. Stored in a small airtight jar away from light and heat, a single batch will keep for up to three months and quietly upgrade weeknight dinners the whole time. Once you make your own, it's hard to go back.
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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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