Shellfish Free Shichimi Togarashi
This Japanese seven-spice blend is one of those pantry staples that quietly transforms everything it touches — ramen, grilled chicken, roasted vegetables, a simple bowl of rice. The combination of Korean red pepper flakes, citrusy dried orange peel, numbing sansho pepper, and toasted sesame seeds creates a layered heat that's bright, aromatic, and deeply satisfying. Toasting the sesame seeds and sansho pepper before blending is the move that takes this from good to genuinely great, coaxing out oils and fragrance that a raw mix just can't match. Many store-bought spice blends sneak in unexpected ingredients, so making your own means you know exactly what's in the jar — every single component here is straightforward and easy to source. The nori adds a subtle savory depth that ties the whole blend together without overpowering the citrus and heat. A quick pulse in a spice grinder keeps the texture pleasantly coarse, which is exactly what you want when it's finishing a dish. Make a batch, seal it up, and you'll reach for it constantly over the next 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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