Oats Free Shichimi Togarashi
This Japanese seven-spice blend is a powerhouse of bold, layered flavor — fiery from the gochugaru, citrusy from the dried orange peel, and deeply aromatic thanks to toasted sesame, sansho pepper, and nori. It's the kind of condiment that makes a simple bowl of rice, noodles, or grilled protein feel like something special. Because it's made entirely from scratch with whole spices and pantry staples, there's no guesswork about hidden fillers or grain-based additives that sometimes sneak into pre-packaged spice blends. Every ingredient here is naturally free from oats, so you can shake it on generously without a second thought. The toasting step is what really sets this homemade version apart — it wakes up the sesame seeds and sansho pepper in a way that no store-bought jar can match. A small airtight jar of this keeps for up to three months, meaning you can batch it once and enjoy weeks of deeply seasoned meals.
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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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