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.
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.
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.
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.
Nanami and Shichimi Togarashi (Japanese 7 Spice Blend)
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.
Jim S. says
Thanks for this article and recipe. Very interesting!
Guy says
Hi, this is a great recipe! I’ve often tried to work out the difference between Nanami and Shichimi, so thank you for explaining. However I think you may have your wording mixed up in the third paragraph, shouldn’t it be “the main difference being that nanami togarashi uses a *lower* ratio of orange peel”? The recipe says to use less orange peel if making nanami so hopefully I’ve understood this correctly, thank you again!
Kimberly @ The Daring Gourmet says
Yes, Guy, you’re correct and thank you for catching that typo.
JD Slack says
This is a lovely combination. We used it on Milkstreet’s Soba Noodles with Asparagus. It was perfect!
Kimberly @ The Daring Gourmet says
Thank you, JD, I’m so glad you enjoyed it!
david says
Thanks for putting up a recipe. I remember being in Tokyo and having my own custom blend made for me right there! The one you need to watch out for is the Sanchō pepper…man, that can leave your tongue plenty numb if you put too much in.. Unless that’s what you want, haha
Robert says
Thanks for this recipe, can’t wait to try it!
Question, though: You state main difference between shichimi and nanami is that “nanami togarashi uses a higher ratio of orange peel.” So is the amount of orange peel in your recipe typical of nanami or of shichimi? What ratio would be the other one?
Thanks!
Kimberly @ The Daring Gourmet says
Hi Robert, there are slight differences in the ratio of ingredients, including the orange peel. If you’re making nanami togarashi use only about 1 teaspoon of orange peel.
virat panday says
Thanks for this idea i love this….
Leslie S. says
Recently I received a gift box from my sister of items from NYC’s Seed & Mill, a jar labeled Togarashi was included, I wondered about the backstory of this lovely mixture, came upon your blog and recipe for it. It’s delightful on everything from bagels & cream cheese to chirashi rice. Thanks so much for the easy recipe, stuff I have in my pantry!
Kimberly @ The Daring Gourmet says
Thank you, Leslie, I’m so happy you enjoyed it!
Janie Miller says
I live in a small town where grocery options are limited so I checked amazon and there are many different sellers of nori, primarily from Korea. Is that better than coming from China? I didn’t see any from Japan. Thank you, I’m looking forward to trying this recipe.
denny says
Awesome post….Thanks for sharing this awesome article
Mary Beth Einerson says
Yum! I started with half the amount of red pepper as but will likely make my next batch with the full 2 T. I did leave out the ginger as I was making it for ramen where I already had a lot of fresh ginger in the broth. Will definitely be making again.
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Mary Beth, thank you!
Steve Chino says
I used 4 tsp pepper flakes ( my kid cant handle it too spicy) and used like 2/3 sheet of nori. Great recipe! Easily adjusts to personal tastes.
Kimberly @ The Daring Gourmet says
Fantastic, Steve, I’m glad you enjoyed it and appreciate the feedback, thank you!
Frank Wilk says
I made this recipe for the first time in July 2019, and today I’m making a second batch. The first time I needed this blend was for a duck broth soup I was making. I was not familiar with the spice blend so when I put together the ingredients, including learning how to dry orange peel, I bought two different store bought versions as back up. In the end after making the blend, I realized it became the back up for the store bought version which was dead compared to what I got with the completion of this recipe. I settled on this recipe after looking at others because it seemed to be the most promising given the ingredients. Terrific! Thank you!
Kimberly @ The Daring Gourmet says
I’m absolutely thrilled to hear that, Frank, thanks so much for the feedback!
Blether says
There isn’t a “nanami togarashi” in Japan. The Japanese company S&B Foods changed the name for foreign markets, to avoid consumer confusion between shichimi and ichimi, which sound similar.
Again for export markets, they changed the two traditional ingredients, poppy seeds and flaxseeds, out for heat-treated black & white sesame.
The result is ‘nanami togarashi’.
Big Vern says
Good on you Blether. You are correct and deserve a response, whether or not your comment is a compliment.
Yvonne Lui says
The Japanese BBQ restaurant I go to offer a herb mix for dipping the grilled meat. Is this mixture can be used that way or it is a marinade blend?
Kimberly @ The Daring Gourmet says
Hi Yvonne, yes this can absolutely be used for dipping the grilled meat.