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Shichimi Togarashi Recipe - Capture the
Flavours of Authentic Japanese Food

Shichimi togarashi is a traditional seasoning better known as Japanese seven spice and if a blend can be described as "pretty", this is the one! Easy to make, but there may be a couple of ingredients that you may find difficult to get hold of; for example, dried tangerine peel and if you can't get that use dried orange peel. Japanese sansho can be used but if you can't get that you can use sichuan pepper or just regular peppercorns instead. (See the bottom of the page for other recipes)

What You'll Need: (makes about 5-6 tablespoons)

2 tbsp Japanese or Chinese chili flakes (or any flake variety)
1 tbsp sichuan peppercorns (or black peppercorns)
1 tbsp white sesame seeds
1 tbsp black sesame seeds
4 tsp dried tangerine peel (or orange peel)
2 tsp ginger powder
2 tbsp dried seaweed: nori, wakame flakes or arame are ideal

tbsp = tablespoon
tsp = teaspoon

Directions:

• Coarsely grind the chili flakes, peppercorns, sesame seeds and tangerine peel
  

• Once ground, add to a bowl

• Add the ginger powder to the bowl and combine well

• Finally, crumble in the dried seaweed and combine again
  
  

That's all there is to it!

Store your shichimi in an airtight jar out of direct sunlight and use within 2-3 months.

Note: You could dry toast the sesame seeds and peppercorns prior to grinding. I sometimes do and it's well worth doing. Click here for tips on how to toast ingredients. (Link opens in new window)

Homemade Shichimi Togarashi

A Step-by-Step Instructional Video

Here's a video of how I made a version of the above togarashi powder. The ingredients may be slightly different but the process is exactly the same. If you enjoyed it, you can click the subscribe button in the bottom right corner in the video, OR click the link below the video...

Click here to Subscribe to my Youtube Channel
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General Japanese 7 Spice Info

If you're travelling in Japan you will find variations of shichimi togarashi which depends on the region you are visiting. If you're feeling really adventurous you could try and get hold of some yuzu peel for use in place of the tangerine peel. Other ingredients you may find used in place of others are hemp seeds, poppy seeds and occasionally shiso leaves (perilla) which are from the mint family.

Szechuan Peppercorns

Why You Should Make Your Own Japanese Seasonings

Of course it's easy and convenient to pop to the store and pick up a jar of commercial powder; but here's the advantages to making your own...

• More flavour than store-bought blends that will be transferred to your Japanese cooking and meals

• Commercial blends may contain filler ingredients to bulk them up: corn flour, processed salt and husks for example

• You decide what is added. Not keen on a certain spice or herb? Leave it out completely or swap for another of your choosing

• Whilst there will be a best before date, it's unlikely there is a date of manufacture. Chances are it was made months ago before sitting on the store shelf for who knows how long! Whilst they don't go bad as such, they so lose their flavour and all-round goodness over time.
  

• No artificial colours, additives or preservatives. And If you're able to source organic ingredients your shichimi togarashi will be free of pesticides and GMO's!
  
  

After Making Your Shichimi Togarashi Recipe You May Like to Try...

Hawaij Mix - The Traditional Blend Enjoyed in Yemen

Rasam Powder - Add a Taste of Southern India to Your Dishes

A Collection of Mixes For Healthier, Tastier Home Cooking

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