Rice Free Shichimi Togarashi
This Japanese seven-spice blend is one of those pantry staples that quietly transforms everything it touches — a pinch over grilled chicken, a dusting on roasted vegetables, or a finishing flourish on a bowl of noodles. The combination of gochugaru heat, citrusy dried orange peel, numbing sansho pepper, and toasted sesame creates a layered, aromatic complexity that store-bought blends rarely match. Making it from scratch also means you know exactly what's in it, which matters when you're navigating a grain-free lifestyle and commercial spice mixes can sneak in unexpected fillers or starchy anti-caking agents. Toasting the sesame seeds and sansho pepper before blending is a small step that pays off enormously, coaxing out deep, nutty warmth that raw spices simply can't deliver. The nori adds a subtle briny depth that ties the whole blend together without overpowering the other flavors. A quick pulse in a spice grinder keeps the texture pleasantly coarse, so every sprinkle has real presence on the plate. Once you have a jar of this on your counter, you'll find yourself reaching for it constantly.
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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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