Vegetarian 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 and genuinely complex. The toasting step is where the magic happens — gently coaxing the sesame seeds and sansho pepper in a dry skillet unlocks a nutty, citrusy fragrance that no pre-packaged blend can quite match. A quick pulse in a spice grinder or mortar and pestle brings everything together while keeping just enough texture to make it interesting on the tongue. Sprinkle it over noodles, rice, roasted vegetables, tofu, or eggs and you'll immediately understand why this condiment has been a staple in Japanese cooking for centuries. Since every ingredient here is plant-based, it fits naturally into a meat-free kitchen without any substitutions or compromises. Store it in a small airtight jar and you'll have a punchy, versatile seasoning on hand 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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