Shichimi Togarashi

Shichimi Togarashi

A smoky, citrusy Japanese seven-spice blend that wakes up noodles, rice, and grilled meats.

Total 20 min Makes 8 oz Calories 12/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher

Allergens

Sesame, Fish

Shichimi togarashi mixes ground chile, sansho pepper, citrus peel, and sesame and nori for a layered hit of heat, tang, and savory crunch. Toasting the whole seeds and flakes before grinding deepens the aroma, and the blend keeps for months in a sealed jar. Sprinkle it over ramen, grilled chicken, popcorn, or roasted vegetables.

Ingredients

  • 3 tablespoons crushed red pepper flakes
  • 1 tablespoon sansho pepper (or ground Szechuan peppercorns)
  • 2 tablespoons white sesame seeds
  • 1 tablespoon black sesame seeds
  • 2 tablespoons dried orange or mandarin peel, finely chopped
  • 2 tablespoons nori seaweed, crumbled
  • 1 tablespoon poppy seeds
  • 1 teaspoon ground ginger

Method

  1. Toast the white and black sesame seeds in a dry 9-inch skillet over medium heat, shaking the pan often, until fragrant and lightly golden, about 2 to 3 minutes.

  2. Add the red pepper flakes and sansho pepper to the same dry skillet and toast over low heat, stirring constantly, until just fragrant, about 1 minute. Remove from heat and let cool.

  3. In a small bowl, combine the toasted sesame seeds, toasted chile and sansho pepper, dried orange peel, crumbled nori, poppy seeds, and ground ginger.

  4. Pulse the mixture briefly in a spice grinder or mortar and pestle, 2 or 3 short pulses, to break it down slightly while keeping some texture; avoid grinding it into a fine powder.

  5. Transfer the blend to an airtight jar and store in a cool, dark place for up to 6 months, shaking before each use.

Rate this recipe

★ 4.3 (1)

Shichimi Togarashi

Shichimi togarashi mixes ground chile, sansho pepper, citrus peel, and sesame and nori for a layered hit of heat, tang, and savory crunch. Toasting the whole seeds and flakes before grinding deepens the aroma, and the blend keeps for months in a sealed jar. Sprinkle it over ramen, grilled chicken, popcorn, or roasted vegetables.

20 min 8 oz 12 cal

Ingredients

  • 3 tablespoons crushed red pepper flakes
  • 1 tablespoon sansho pepper (or ground Szechuan peppercorns)
  • 2 tablespoons white sesame seeds
  • 1 tablespoon black sesame seeds
  • 2 tablespoons dried orange or mandarin peel, finely chopped
  • 2 tablespoons nori seaweed, crumbled
  • 1 tablespoon poppy seeds
  • 1 teaspoon ground ginger

Method

  1. 1

    Toast the white and black sesame seeds in a dry 9-inch skillet over medium heat, shaking the pan often, until fragrant and lightly golden, about 2 to 3 minutes.

  2. 2

    Add the red pepper flakes and sansho pepper to the same dry skillet and toast over low heat, stirring constantly, until just fragrant, about 1 minute. Remove from heat and let cool.

  3. 3

    In a small bowl, combine the toasted sesame seeds, toasted chile and sansho pepper, dried orange peel, crumbled nori, poppy seeds, and ground ginger.

  4. 4

    Pulse the mixture briefly in a spice grinder or mortar and pestle, 2 or 3 short pulses, to break it down slightly while keeping some texture; avoid grinding it into a fine powder.

  5. 5

    Transfer the blend to an airtight jar and store in a cool, dark place for up to 6 months, shaking before each use.