Pecan Free Shichimi Togarashi
This Japanese seven-spice blend is one of those pantry staples that quietly transforms everything it touches — ramen, grilled meats, roasted vegetables, even a simple bowl of rice. The combination of Korean red pepper flakes, sansho pepper, toasted sesame seeds, nori, dried orange peel, ginger, and poppy seeds creates a blend that's simultaneously smoky, citrusy, nutty, and tingly in the best possible way. Making it from scratch at home means you control every single ingredient that goes into the jar, which is a real advantage when you need to avoid cross-contamination from shared processing facilities. Store-bought spice blends can be a minefield of unlisted shared equipment warnings, so grinding your own gives you total confidence in what you're seasoning your food with. Toasting the sesame seeds and sansho pepper before blending is the step that makes all the difference — it coaxes out a depth of flavor that pre-ground commercial versions rarely match. A small airtight jar of this keeps for up to three months, so one quick batch pays off for weeks of effortless, boldly seasoned cooking.
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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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