Shichimi Togarashi is an easy-to-make Japanese seven-spice blend that is probably unlike any seasoning you’ve used before. The ingredients are simple, yet pack satisfyingly bright citrus notes and a slightly spicy umami flavor profile.
You may have also seen a bottle of nanami togarashi seasoning and were left confused. This is because most sources say that nanami and schichimi togarashi are either exactly the same seasoning blend or that the ratios of ingredients only slightly differ. Whatever their differences may be, they both contain 7 ingredients in total and taste very similar.
All of the ingredients except the ginger powder are toasted before being ground, which makes for an aromatic and flavorful seasoning blend that is one of my absolute favorites.
COOKS NOTES:
Adjusting the Spiciness.
You can alter the amount of heat used in this spice mix by using less chili flakes. For an even mellower version of togarashi seasoning, you can also try substituting a mild chili powder for the chili flakes. I often dry a batch of shishito peppers that I harvest from my garden and process them into a powder using a coffee grinder.
Make Your Own Dried Orange Peels
If you have a dehydrator, making your own dried orange peels is cheap and very easy. Just cut the orange peels from the oranges and remove any white bits on the backside of the peels. Dry in them your dehydrator for a few hours until dry and slightly pliable. Store them in an airtight container in a cool dark place.
Prevent the Spice Mix From Caking
Make sure that you let the togarashi ingredients cool down completely after toasting. This will help prevent the spices from clumping together in your spice grinder when grinding.
MY FAVORITE WAYS TO USE TOGARASHI SEASONING
This seasonings versatility is also something to be noted. It’s great sprinkled over roasted meats, fish, shellfish, soups (and even popcorn in my case). Below are some of my favorite ways to use it.
- Rice Bowls (add shredded vegetables, fresh herbs, grilled meats and light soy sauce)
- Sprinkle it on miso soup or noodle soups like udon and ramen.
- Mix in with kewpie mayo for a fast and easy aioli or yum yum sauce.
- Whip it with softened butter to make an elevated togarashi compound butter to slather over steaks.
Looking for other recipes? These are some of my favorites:
Lastly, if you make this togarashi recipe, be sure to leave a rating and a comment below! Also, tag me on Instagram with some of your creations. I thoroughly enjoy hearing feedback and checking out the photos of recipes that you’ve made.
SCHICIMI TOGARASHI (Japanese Seven Spice Blend)
Ingredients
- 1 teaspoon ground Nori (toasted seaweed that is used for some types of sushi)
- 2 teaspoons white sesame seeds
- 2 teaspoons black sesame seeds
- 1 tablespoon plus 1 teaspoon dried orange peel
- 2 tablespoons red pepper chili flakes
- 1 1/2 teaspoons Sichuan or Sansho peppercorns
- 1 teaspoon ground ginger powder
Instructions
- Pre-heat a large skillet over medium low heat on your stove. Add the sesame seeds, chili flakes and peppercorns to the pan. Toast for 2 to 3 minutes stirring often and ensuring that they don’t burn. Pour on a plate to cool.
- Add the orange peel to the pan and toast for 2 minutes. Pour onto the plate and let cool.
- Once all of the ingredients are completely cooled down, grind them in a spice grinder. Work in batches if needed. If the sesame seeds don’t completely turn into powder form, this is completely fine.
- Mix the spices together well and store in an airtight container until needed. If stored properly in a cool dark pantry, it will keep its freshness for around 2 months.
NOTES
- Toast the spices gently. Toast the sesame seeds, chili flakes, and peppercorns over medium-low heat for 2 to 3 minutes, stirring often so they do not burn. Burned chili flakes or sesame seeds will make the whole blend taste bitter.
- Cool everything completely. Let the toasted ingredients cool before grinding so the mix stays loose instead of clumping in the grinder.
- Toast the peel separately. Toast the dried orange peel on its own for about 2 minutes to dry it out and intensify its aroma without scorching the smaller spices.
- Do not over-grind it. Grind in batches if needed, and do not worry if the sesame seeds do not turn into a fine powder. A slightly coarse texture is fine.
- Adjust the heat level. Use less chili flake for a milder blend, or swap in a mild chili powder for part of it if you want less bite.
- Store it airtight. Keep the finished togarashi in an airtight container in a cool, dark place for about 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
1 thought on “HOMEMADE SHICHIMI TOGARASHI”
“Chef, this Japanese togarashi recipe is absolutely fantastic! I loved how it elevated even simple dishes like rice and grilled veggies. Thank you for sharing such a flavorful and authentic blend!”