Mushroom Free Shichimi Togarashi
This Japanese seven-spice blend is one of those pantry staples 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 layered heat that's bright, aromatic, and genuinely complex. Toasting the sesame seeds and sansho pepper before blending is a small step that makes a big difference, coaxing out deep, nutty fragrance that store-bought versions rarely capture. Many commercial spice blends sneak in unexpected ingredients, so making your own means you know exactly what's in the jar. Every component here is straightforward and plant-based, with no hidden additions to worry about. A quick pulse in a spice grinder keeps the texture pleasantly coarse, which is exactly how it should be — a little rustic, a little bold. Store it in a small airtight jar and you'll find yourself reaching for it constantly.
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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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