Shichimi togarashi (or nanami togarashi) is a popular Japanese spice blend made with seven spices or more. It adds a fiery kick to any dish, but it's also savoury, nutty and umami-packed.
Yield½ cup
Servings24 teaspoons
Equipment
- Spice grinder – or a coffee grinder, food processor, or pestle and mortar.
Ingredients
- 4 tablespoons chile powder or flakes* , I use gochugaru
- 2 tablespoons seaweed flakes* , or 1 nori sheet
- 1 tablespoon Sichuan peppercorns , ground or whole
- 1 tablespoon dried orange peel* , powder or zest
- 2 teaspoon white sesame seeds , toasted
- 2 teaspoon black sesame seeds , toasted
- 2 teaspoons ground ginger
- 2 teaspoons ground white pepper
- 2 teaspoons poppy seeds , or more sesame seeds
Instructions
- If you're using whole or coarse spices like red chilli flakes, a toasted nori sheet, whole Sichuan peppercorns, or orange peel (instead of powder): First, grind them into a fine powder using a food processor, spice grinder, coffee grinder, or mortar and pestle.
- Then, in a small bowl, mix all of the ingredients until well combined. Or shake, shake, shake them in a spice jar.
- Transfer the shichimi togarashi spice blend to an airtight container or clean spice jar and store it in a cool, dry place for up to 6 months, or until the colour starts to fade.
Notes
- I use gochugaru (Korean red pepper flakes) in my shichimi, but you can use your favourite chile powder. Just be mindful of the spiciness. If you want a milder spice blend: start by adding half the chile powder, then add more once you've tasted the final blend.
- I use a combination of black and white sesame seeds, but you can use either. And, if you don't have store-bought toasted sesame seeds, simply toast raw sesame seeds in a hot, dry pan for a few minutes. Or see how to toast sesame seeds for more instructions.
- Use dried orange zest or powder. If you have dried orange peel strips, grind them into a powder first. It's also super easy to make at home. See how to make dried citrus zest for step-by-step instructions.