Shichimi Togarashi (Japanese 7 spice) is a seasoning with a combination of spicy, citrusy, aromatic, and nutty flavors that adds depth and flavor to rice, noodles and many other dishes.
Shichimi Togarashi (Japanese 7 spice) is a seasoning with a combination of spicy, citrusy, aromatic, and nutty flavors that work together harmoniously to elevate a wide range of dishes.
Its versatility makes it a beloved staple in Japanese cuisine and a favorite among chefs and home cooks worldwide.
This seasoning is easy to make with red chili flakes, tangy dried orange peel, nori, ginger, sesame and poppy seeds, and aromatic Sichuan peppercorns.
So, what exactly is Shichimi Togarashi, and how can you use it to add depth to your cooking?
This popular Japanese 7 spice seasoning is a culinary staple, and a little shake can elevate everything from rice and ramen, to soups, stir-fries, and roasted vegetables.
If you're looking for more Japanese and Asian seasonings and condiments, then be sure to also try Furikake (sesame seed seasoning). You'll also want to check out Gyoza Sauce and Amai Sauce!
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What is Shichimi Togarashi?
Shichimi Togarashi, also known simply as Shichimi, is a traditional Japanese 7 spice blend renowned for its aromatic and fiery flavor profile.
Translating to "seven-flavor chili pepper," this seasoning typically consists of a blend of red chili flakes, dried orange peel, Japanese Sancho peppercorns (or Szechuan/Sichuan peppercorns), Nori roasted seaweed, poppy seeds, toasted sesame seeds, and ground ginger powder.
Each ingredient contributes its unique character to the blend, resulting in a symphony of flavors that's both spicy and savory with subtle hints of citrus and umami.
What does Shichimi taste like?
Shichimi Togarashi boasts a complex and vibrant flavor profile that combines spicy, citrusy, and aromatic elements. Here's a breakdown of its taste:
- Spicy: The primary flavor in Shichimi Togarashi comes from the red chili flakes, which provide a noticeable heat that ranges from mild to moderately spicy, depending on the blend and personal preference.
- Citrusy: Dried orange peel is a key ingredient in Shichimi Togarashi, contributing a tangy and slightly sweet citrus flavor that balances the heat of the chili flakes.
- Aromatic: Sichuan peppercorns add a distinctive aromatic quality to Shichimi Togarashi, with hints of floral and numbing sensations that tantalize the taste buds.
- Umami: Nori roasted seaweed contributes to the savory umami notes in Shichimi Togarashi, enhancing its depth of flavor and complexity.
- Nutty: Sesame seeds, both black and white, offer a nutty undertone to the spice blend, adding richness and texture.
- Earthy: Sancho peppercorns (or Sichuan peppercorns) impart an earthy and slightly citrusy flavor, complementing the overall profile of Shichimi Togarashi.
- Herbaceous: Poppy seeds and ground ginger powder provide subtle herbaceous and warming notes to the blend, rounding out its flavor profile.
Why You'll Love This Recipe
Why bother making your own Shichimi Togarashi when you can easily buy it pre-made? Here are a few compelling reasons:
- Customization: Adjust the spice level and flavor profile to suit your taste preferences.
- Freshness: Homemade blends are fresher and more aromatic than store-bought alternatives.
- Quality Control: Ensure the quality and purity of each ingredient by making it yourself.
- Cost-Effective: Making your own spice blends can be more economical in the long run.
Ingredients
- Red Chili Flakes: Adds heat and spice to the blend.
- Dried Orange Peel: Provides a citrusy aroma and flavor.
- Japanese Sancho Peppercorns (or Sichuan Peppercorns): Imparts a unique numbing sensation and earthy flavor.
- Nori Roasted Seaweed: Adds umami richness and depth.
- Poppy Seeds (and/or Hemp Seeds): Offers a crunchy texture and nutty flavor.
- Toasted Sesame Seeds: Adds nuttiness and aroma.
- Ground Ginger Powder: Provides warmth and subtle spice.
See the recipe card for quantities.
How to make dried orange peel
- Wash and dry fresh oranges (organic is best). Use a peeler to remove the outer peel, avoiding the bitter white pith.
- Oven Drying: Preheat your oven to its lowest setting (around 200°F or 93°C). Arrange the orange peel slices or strips in a single layer on a parchment-lined baking sheet. Place the baking sheet in the oven and prop the oven door open slightly to allow moisture to escape. Bake the peel for 1-2 hours, or until it is completely dried and slightly crisp.
- Air Drying: Alternatively, you can air dry the orange peel by laying the slices or strips on a wire rack in a well-ventilated area. Allow the peel to air dry for several days, flipping it occasionally to ensure even drying.
- Dehydrator: If you have a food dehydrator, you can use it to dry the orange peel according to the manufacturer's instructions.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Add the chili flakes, orange peel and peppercorns to a spice grinder, small food processor or pestle and mortar and grind to a powder.
Transfer to a small bowl.
Add the nori seaweed to the grinder and process until finer, but not a powder.
Pour into the bowl and stir in the poppy seeds, sesame seeds and ground ginger.
Stir to combine.
Storage Advice
To maintain maximum freshness and flavor, store your homemade Shichimi Togarashi in an airtight container in a cool, dark place. Use it within one month for optimal taste.
Uses for Shichimi Togarashi
The versatility of Shichimi Togarashi knows no bounds. Here are some creative ways to incorporate this flavorful spice blend into your culinary repertoire:
- Sprinkle over Rice: Enhance your favorite rice bowl with a generous sprinkle of Shichimi Togarashi for an extra kick of heat and flavor.
- Season Ramen: Use a sprinkle on a bowl of ramen to add depth and complexity to the flavor.
- Spice Up Stir-Fries: Add a teaspoon or two to your stir-fries for a burst of heat and umami that takes your dish to the next level.
- Top Avocado Toast: Elevate your breakfast or brunch by sprinkling Shichimi Togarashi over mashed avocado on toast for a spicy twist.
- Mix into Dips: Stir Shichimi Togarashi into mayonnaise, yogurt, or sour cream to create a spicy dip for veggies, chips, or crackers.
- Season Popcorn: Toss freshly popped popcorn with a sprinkle for a spicy and addictive snack.
- Add to Salad Dressings: Mix Shichimi Togarashi into homemade salad dressings or vinaigrettes for a unique and flavorful twist. Try it on Asian Coleslaw.
- Sprinkle over Noodles: Whether it's udon, soba, or rice noodles, Japanese 7 spice seasoning adds a burst of flavor and heat to any noodle dish.
- Season Roasted Vegetables: Drizzle roasted vegetables with olive oil and sprinkle with Shichimi Togarashi before roasting for a spicy and aromatic side dish.
- Dust over Deviled Eggs: Sprinkle a pinch over deviled eggs for a spicy and colorful garnish that's sure to impress at your next gathering.
Top tips
- Adjust the spice level by increasing or decreasing the amount of chili flakes.
- Toast the sesame seeds before adding them to the blend for a more robust flavor.
- Experiment with different ratios of ingredients to customize the flavor to your liking.
- Make a double batch and share the extra with friends or family - it makes a thoughtful homemade gift.
FAQ
The spice level can vary depending on the amount of chili flakes used. Start with a smaller amount and adjust according to your taste.
Most of the ingredients can be found at Asian grocery stores or well-stocked supermarkets. Alternatively, you can purchase them online for convenience.
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📖 Recipe
Shichimi Togarashi
Equipment
- Small food processor or spice grinder
Ingredients
- 1 tablespoons red chili flakes
- 1 tablespoon dried orange peel chopped
- 2 teaspoons Japanese Sancho peppercorns or Sichuan peppercorns
- 2 teaspoons Nori roasted seaweed chopped
- 2 teaspoons poppy seeds and/or hemp seeds
- 1 teaspoon toasted sesame seeds black, white or a mix of both
- ½ teaspoon ground ginger powder
Instructions
- Add the chili flakes, orange peel and peppercorns to a spice grinder, small food processor or pestle and mortar and grind to a powder. Transfer to a small bowl.
- Add the nori seaweed to the grinder and process until finer, but not a powder.
- Pour into the bowl and stir in the poppy seeds, sesame seeds and ground ginger.
- Store it in an airtight container in a cool dry place and use it within 1 month.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Karessa Van R.
Love the combination of flavors in this spice blend. I love the heat and the citrus together. So far we've had it on sushi, rice bowls, and even scrambled eggs!
Kerri
This spice mix is so good! I took your advice and added it to my avocado toast. I don't think I'll ever eat it another way now!
Simone
Woah, loved this on our rice bowls!!
gunjan
This is a very unique and a delicious recipe. We loved it ad will be making it again. It really jazzed up our sticky rice!
Vicky
I'd never heard of Shichimi Togarashi but I tried it and loved it. This spice blend is going to be a staple in my kitchen from now on!