Yeast Free Shichimi Togarashi
This seven-spice Japanese seasoning blend is one of those pantry staples that quietly transforms everything it touches — a pinch over ramen, grilled chicken, roasted vegetables, or even a simple bowl of rice suddenly tastes layered and alive. The combination of Korean red pepper flakes, sansho pepper, toasted sesame seeds, nori, dried orange peel, ginger, and poppy seeds creates a blend that is simultaneously smoky, citrusy, nutty, and gently numbing in the best possible way. For anyone navigating a yeast-free lifestyle, store-bought spice blends and condiments can be a minefield of hidden additives and fermented ingredients — making a homemade version like this one a genuinely smart move. Every ingredient here is straightforwardly whole and clean, with no fermented components or yeast-derived flavor enhancers in sight. The process is mostly about toasting and grinding, which coaxes maximum fragrance out of each element before they come together into something greater than the sum of their parts. A small jar of this keeps for up to three months, so one quick batch means weeks of bold, confident seasoning at your fingertips.
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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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