Soy 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 layered heat from gochugaru and sansho pepper, the citrusy brightness of dried orange peel, the nutty depth of toasted sesame seeds, and the briny pop of nori all come together in a blend that's genuinely more complex than anything you'd find pre-packaged at the store. Speaking of store-bought versions: many commercial spice blends sneak in soy-based additives or are processed on shared lines with soy-containing products, making them a frustrating gamble. Making it from scratch with these whole, clearly labeled ingredients means you know exactly what's going in the jar. The toasting step for the sesame seeds and sansho pepper is worth every second — it wakes up the oils and gives the finished blend a warmth and fragrance that raw spices simply can't match. A quick pulse in a spice grinder keeps the texture pleasantly coarse, so it adds a little crunch wherever you sprinkle it. Store it in a small airtight jar and you'll have a versatile, vibrant condiment ready to reach for 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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