MSG Free Shichimi Togarashi
Making your own spice blend at home is one of the best ways to guarantee exactly what's going into your food, and this seven-spice Japanese seasoning is a perfect example of why it's worth the effort. Store-bought versions often contain additives or flavor enhancers that can be hard to spot on a label, so grinding your own from scratch puts you completely in control. The blend layers Korean red pepper flakes with the citrusy tingle of sansho pepper, toasted sesame seeds, crumbled nori, dried orange peel, ground ginger, and poppy seeds into something genuinely complex and aromatic. Toasting the sesame seeds and sansho pepper before grinding wakes up their natural oils and deepens the flavor in a way that no pre-packaged shortcut can replicate. The texture stays pleasantly coarse, which means it adds both flavor and a subtle crunch when you shake it over noodles, grilled proteins, rice, or roasted vegetables. A small jar of this keeps for up to three months, so one quick session at the stove pays off for weeks of bold, clean seasoning.
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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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