Nutmeg Free Shichimi Togarashi
This Japanese seven-spice blend is a powerhouse condiment that brings heat, citrus, nuttiness, and a whisper of the sea all in one pinch. The combination of gochugaru, sansho pepper, toasted sesame seeds, dried orange peel, nori, ground ginger, and poppy seeds creates a layered, aromatic seasoning that elevates everything from grilled meats to a simple bowl of rice. Toasting the sesame seeds and sansho pepper before blending is the move that makes this blend genuinely special — it coaxes out deep, roasted notes that a store-bought jar rarely delivers. Grinding the sansho and orange peel to a coarse texture rather than a fine dust keeps things interesting, so every sprinkle has a little crunch and complexity. Because you're building this from scratch with whole spices and pantry staples, you know exactly what's going into it — no mystery fillers, no hidden warming spices you didn't ask for. Batch it once and you'll have a versatile finishing seasoning ready to go for up to three months.
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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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