Seed Oil Free Shichimi Togarashi
Making your own spice blends at home is one of the easiest ways to sidestep the refined oils and anti-caking agents that sneak into so many store-bought seasonings. This Japanese seven-spice blend layers Korean red pepper flakes, citrusy sansho pepper, toasted sesame seeds, nori, dried orange peel, ginger, and poppy seeds into something genuinely complex and deeply aromatic. Toasting the sesame seeds and sansho in a dry skillet before grinding coaxes out a nutty, floral depth that no pre-packaged version can match. The mortar and pestle or spice grinder keeps everything slightly coarse, which means you get real texture and bursts of flavor rather than a flat, dusty powder. Shake it over ramen, grilled fish, rice bowls, roasted vegetables, or even popcorn — the applications are practically endless. A small jar of this on your counter will quietly become one of the most-reached-for things in your kitchen.
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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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