Pescatarian Shichimi Togarashi
This homemade Japanese seven-spice blend is one of those pantry projects that completely transforms the way you season food. The combination of gochugaru heat, citrusy dried orange peel, numbing sansho pepper, and umami-rich nori creates a layered, aromatic mix that store-bought versions rarely match. Toasting the sesame seeds and sansho pepper before grinding unlocks a depth of flavor that makes the whole kitchen smell incredible. A quick pulse in a spice grinder keeps the texture pleasantly coarse, so every pinch delivers a little of everything. Since every ingredient in this blend is plant- or sea-based, it fits naturally into a pescatarian kitchen without any substitutions or workarounds needed. Sprinkle it over grilled fish, toss it into noodles, dust it on roasted vegetables, or use it to finish a bowl of rice — the applications are genuinely endless. Make a jar, keep it on the counter, and watch it become the seasoning you reach for every single day.
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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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