Shichimi Togarashi (Japanese 7 Spice Blend)

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The popular Japanese seasoning blend, this Shichimi Togarashi recipe is a copycat of your favorite store-bought blend but with FAR more flavor! It’s easy to make and is cheaper, fresher, and more vibrant than anything you’ll get at the store and will bring life and flavor to your food!

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 To 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 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.

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.

Enjoy!

For more homemade seasoning blends from around the world try my:

• Sazon Seasoning
• Jamaican Jerk Seasoning
• Greek Seasoning
• Old Bay Seasoning
• Curry Powder
• Creole Seasoning
• Montreal Steak Seasoning
• Pizza Seasoning
• Garam Masala
• Chaat Masala
• Dukkah
• Za’atar
• Chili Powder
• Chinese Five Spice
• Shichimi Togarashi
• Mixed Spice
• Berbere
• Baharat

Originally published on The Daring Gourmet May 3, 2018