Red Meat Allergy Friendly Shichimi Togarashi
This Japanese seven-spice blend is a fragrant, fiery condiment that brings serious depth to noodles, rice, grilled tofu, roasted vegetables, eggs, and just about anything else that needs a little lift. Every ingredient here is plant-based — toasted sesame seeds, nori, gochugaru, sansho pepper, dried orange peel, ginger, and poppy seeds — so there is absolutely nothing to worry about when it comes to red meat or hidden animal-derived additives. Making it from scratch also means you control exactly what goes in, which is a real advantage when store-bought spice blends can be vague about shared processing lines or mystery fillers. The toasting step is where the magic happens: a couple of minutes in a dry skillet wakes up the sesame seeds and sansho pepper into something deeply aromatic and nutty. Grinding the orange peel and sansho together first keeps the blend coarse and textured, which is exactly how this condiment is meant to feel on the tongue — not a fine powder, but a lively, slightly crunchy sprinkle. Batch it up, seal it in a small jar, and you have a versatile pantry staple 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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