Vegan Shichimi Togarashi
Making your own Japanese seven-spice blend at home is one of those small kitchen projects that pays off every single time you reach for it. This version layers Korean red pepper flakes with sansho pepper, dried orange peel, toasted sesame seeds, nori, ground ginger, and poppy seeds into something deeply aromatic, a little citrusy, and gently numbing in the best way. Every ingredient in this blend is entirely plant-based, so there's no need to scrutinize store-bought versions for hidden animal-derived additives like bonito or dairy-based anti-caking agents that occasionally sneak into commercial spice mixes. Toasting the sesame seeds and sansho pepper before grinding is the move that makes this blend smell incredible and taste far more complex than the sum of its parts. A quick pulse in a spice grinder keeps the texture coarse and rustic, which is exactly what you want for sprinkling over ramen, grilled tofu, edamame, or roasted vegetables. Stored in a small airtight jar away from light and heat, it stays fresh and punchy for up to three months — though it tends to disappear much faster than that.
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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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