Turkey Free Shichimi Togarashi
This Japanese seven-spice blend is one of those pantry staples that quietly transforms everything it touches — ramen, grilled vegetables, rice, eggs, roasted nuts, you name it. The combination of gochugaru heat, citrusy dried orange peel, numbing sansho pepper, and toasted sesame creates a layered, aromatic complexity that no store-bought version quite matches. Toasting the sesame seeds and sansho pepper before grinding is the move that makes the whole blend sing, coaxing out oils and fragrance that stay locked in otherwise. A quick pulse in a spice grinder keeps the texture pleasantly coarse, so every pinch delivers little pops of flavor rather than a flat, dusty powder. Every single ingredient here is plant-based and naturally free from any poultry products, so there's zero need to scrutinize labels or worry about hidden animal-derived additives sneaking into your spice rack. Batch it up, seal it in a small jar, and you've got a bold, versatile condiment 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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