Walnut 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. Making it from scratch means you control exactly what goes into the jar, which is a real advantage when you're navigating store-bought spice blends that can hide unexpected ingredients or be processed on shared equipment. Toasting the sesame seeds and sansho pepper before blending is the step that makes all the difference, coaxing out a nuttiness and fragrance that pre-ground versions simply can't match. The nori adds a subtle savory depth that ties everything together without overwhelming the other flavors. A quick pulse in a spice grinder keeps the texture pleasantly coarse, so every pinch delivers a little of everything. Store it in an airtight jar and you'll have a versatile, boldly flavored condiment ready to go for 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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