Mustard Free Shichimi Togarashi
This Japanese seven-spice blend is a powerhouse of flavor — fiery, citrusy, nutty, and just a little tingly from the sansho pepper. It layers Korean red pepper flakes, toasted sesame seeds, crumbled nori, dried orange peel, and ground ginger into something that's genuinely greater than the sum of its parts. Many commercial spice blends and condiments sneak in mustard powder or mustard seed as a filler or flavor booster, so making your own from scratch is the cleanest way to get this kind of complex heat without any unwanted surprises. Every ingredient here is straightforward and easy to source, and the whole process comes together in under ten minutes. Toasting the sesame seeds and sansho pepper before grinding unlocks a depth of aroma that you simply can't get from a jar off the shelf. Sprinkle it over rice, noodles, grilled proteins, or roasted vegetables and watch it transform an ordinary meal into something craveable. Once you have a batch in your pantry, 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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