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Home » Food » By Type of Dish » Sauces, Seasonings and Condiments » Shichimi Togarashi and Nanami Togarashi (Japanese 7 Spice Blend)

Shichimi Togarashi and Nanami Togarashi (Japanese 7 Spice Blend)

May 3, 2018 by Kimberly Killebrew · 47 Comments

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Make Shichimi Togarashi or Nanami Togarashi right at home!  It’s easy to make and is cheaper, fresher, and with a more vibrant flavor than store-bought!

shichimi togarashi nanami togarashi japanese seven spice blend recipe homemade authentic

This popular Japanese spice blend dates back to at least the 17th century and has been used since as a favorite way to add flavor and heat to everything from noodles and rice dishes to grilled meats like yakitori as well as soups and tempuras.

What Is Shichimi Togarashi?

Shichi is Japanese for “seven” and togarashi means “peppers,” hence the name “seven spice” referring to the number of spices (plus nori) typically used in this blend.  While many variations exist, shichimi togarashi typically includes red chili peppers, sanshō or sichuan peppercorns, dried orange peel, black sesame seeds, white sesame seeds, ground ginger, poppy seeds and nori (seaweed).

Shichimi togarashi and nanami togarashi are very similar.  Both incorporate the same ingredients at slightly different ratios, the main difference being that nanami togarashi uses a lower ratio of orange peel.  If making the latter, use less (about 1 teaspoon) of orange peel than this recipe for shichimi togarashi calls for.

How Do You Use Shichimi Togarashi?

Shichimi and nanami togarashi have a wide variety of uses.  They’re commonly sprinkled over udon noodles, vegetables, steamed rice, eggs, added to grilled meats, chicken (e.g. yakitori) fish and marinades, used in rubs, soups, tempuras and salad dressings.  They’re even sprinkled on popcorn, fries and used to season rice cakes and crackers.

Whether the dishes are of Japanese origin or not, shichimi togarashi is a versatile spice blend that will add life and flavor to a wide range of foods.

shichimi togarashi nanami togarashi japanese seven spice blend recipe homemade authentic

Shichimi Togarashi Recipe

Let’s get started!

We’re using red chili flakes, dried orange peel, sichuan peppercorns, black sesame seeds, white sesame seeds, poppy seeds and ground ginger.

For optimal flavor, lightly toast the sesame seeds and sichuan peppercorns in a dry skillet until fragrant, being careful not to burn them.  Let them cool completely.

shichimi togarashi nanami togarashi japanese seven spice blend recipe homemade authentic

Select some good nori.  Though hard to find, I was able to locate high quality Japanese nori (most nori on the market is from China).  You only need a tiny bit to make shichimi togarashi but you can use the rest for sushi rolls (my husband’s favorite) or to snack on.

shichimi togarashi nanami togarashi japanese seven spice blend recipe homemade authentic

Once completely cooled, place all of the ingredients in a spice or coffee grinder and pulse until coarsely ground (make sure it’s coarse and not powder).

Store in an airtight container.  For optimal flavor use within a few weeks.

Enjoy!

shichimi togarashi nanami togarashi japanese seven spice blend recipe homemade authentic

shichimi togarashi recipe nanami Japanese seasoning blend spice

Nanami and Shichimi Togarashi (Japanese 7 Spice Blend)

Kimberly Killebrew
Add life and flavor to a wide variety of dishes with this popular Japanese spice blend!
Print Recipe
5 from 21 votes
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course condiment
Cuisine Japanese

Ingredients
  

  • 2 tablespoons red chili flakes (note: shichimi togarashi is HOT, use less red chili according to your heat preference)
  • 1 tablespoon dried orange peel (use less, about 1 teaspoon, if making nanami togarashi)
  • 2 teaspoons white sesame seeds
  • 2 teaspoons black sesame seeds
  • 1 teaspoon sanshō or sichuan peppercorns
  • 1 teaspoon ginger powder
  • 1/2 teaspoon poppy seeds
  • 1/2 sheet quality toasted nori , crumbled

Instructions
 

  • In a dry skillet, lightly toast the white and black sesame seeds, sichuan peppercorns and poppy seeds until fragrant, being careful not to burn them.  Transfer to a bowl and let them cool completely.  
  • Place all of the ingredients along with the nori in a spice/coffee grinder and pulse until coarsely ground (be sure it's coarse and not a fine powder).
  • Store in an airtight jar.  For optimal flavor use within a few weeks.
Keyword Nanami Togarashi, Shichimi Togarashi
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet
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47 Comments →

« Misir Wat (Ethiopian Spiced Red Lentils)
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47 Responses

  1. Leonard A says

    February 10, 2023 at 10:23 am

    Just saw it today at Rite-Aid store in San Diego. Noodles (Ramin) are going crazy in popularity so be sure to look for it in more common market places.

    Reply
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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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