- Prep5 min
Shichimi togarashi is a Japanese seven-spice blend, and making your own takes one bowl and about five minutes. Buy the ingredients already dried and flaked and there’s no chopping and no stove. The only job is measuring seven things and giving them a stir.
Easier still? Buy a ready-made jar and skip the lot. Make your own when you’d like to choose the heat. Either way, it wakes up plain grilled meat or a bowl of noodle soup.
Can I manage this today?
- Spoon rating: 🥄🥄 Low Spoons
- Hands-on time: about 5 minutes, nothing hands-off
- Main effort: measuring seven dry ingredients into one bowl
- Chopping: none
- Standing and attention: no stove and no heat, so you can do it at the bench or sitting down
- Washing up: one bowl, a set of measuring spoons and one jar to store it in
Quick spoon check
- No-spoons version: buy a ready-made jar and sprinkle it on.
- As written: measure the seven ingredients into a bowl, stir and tip into a jar.
Kerry’s notes
Measure it once and it’s done. A jar on the bench means plain grilled meat or a bowl of noodle soup gets a bit of life without any extra thinking. That’s the whole appeal.
The chilli flakes are your heat dial. Use more or fewer than the recipe says. It’s your jar.
Keep the lid on tight, because flaky things go soft when they get damp. Write the date on the lid too. Future-you won’t remember when you made it.
Yes, there’s a lot written about what each of these spices might do for you. Leigh will happily tell you how much of it holds up, so I’ll put the kettle on first. Her Ingredients & Nutrition guides are the place to start.
What’s that ingredient?
Sichuan pepper. The dried berry husks of a prickly ash plant. It gives a peppery tingle rather than chilli heat. Look in Asian grocers and spice shops, and some supermarkets carry it with the spices. Not seasonal. Keep it dry in an airtight jar. Easiest swap: black peppercorns, which the recipe already allows.
Dried lemon peel. Dried strips or granules of lemon rind. It adds a sharp citrus lift. Look in spice shops and online. Not seasonal. Keep it dry in an airtight jar. Untested swap: dried orange peel.
Nori flakes. Crumbled, toasted seaweed. It adds a savoury, sea-like flavour. Look in Asian grocers and the Asian aisle at bigger supermarkets. Keep the lid tight, because it goes soft in damp air. Untested swap: tear a plain nori sheet into small flakes.
White poppy seeds. Tiny, mild seeds that add a little crunch. Look in spice shops and Asian or Indian grocers. Keep dry and airtight. Untested swap: the common dark poppy seeds, or leave them out.
Black sesame seeds. Nutty seeds that add flavour and a speckled look. Most supermarkets and Asian grocers have them. Keep dry and airtight. They are a sesame allergen, so see the allergen notes below. Untested swap: white sesame seeds.
Why this recipe works
- Every ingredient is dry, so nothing needs chopping, washing or the fridge.
- One spoonful brings heat, citrus, nutty seeds and savoury seaweed together.
- You measure by the spoon, so there are no scales to set up.
- One jar does a lot of jobs, including tofu, popcorn and tempura.
- The chilli amount is easy to change, so the blend can suit the table rather than the recipe.
Ingredients at a glance
- Sichuan pepper or black peppercorns: the peppery bite. Sichuan adds a tingle as well.
- Dried lemon peel: a sharp citrus lift.
- Nori flakes: a savoury, seaweed flavour.
- Chilli flakes: the heat.
- White poppy seeds: a little crunch and a mild, nutty note.
- Black sesame seeds: nutty flavour and speckle.
- Garlic flakes: savoury garlic with no peeling or chopping.
No Spoon Swaps
- Ready-made jar: nothing to measure. You can’t change the heat or leave an ingredient out.
- Garlic flakes instead of fresh garlic: no peeling or chopping. Already in the recipe.
- Nori flakes instead of sheets: no tearing or snipping. Already in the recipe.
- Dried lemon peel instead of fresh zest: no zesting or drying. Already in the recipe.
- Ground black pepper instead of whole peppercorns (untested): skips any grinding. The flavour may be a little softer.
- Measure straight into the storage jar (untested): one less bowl to wash. Leave a gap at the top so you can stir or shake it.
Substitutions and allergens
- Sichuan pepper or black peppercorns: either works. Sichuan gives a tingly buzz, black pepper is simply peppery.
- Dried orange peel for lemon peel (untested): a slightly rounder citrus note.
- White sesame for black sesame (untested): same job, different look.
- Dark poppy seeds for white (untested): same job, different look.
- Chilli flakes: use less for a gentler blend or more for a hotter one.
Allergen notes
- Sesame: black sesame seeds are one of the seven ingredients. Sesame has to be declared on packaged food labels in Australia, so check the packs. See Food Standards Australia New Zealand for label basics.
- Seeds: poppy seeds are also a seed. If you avoid seeds, check with your own health professional.
- Nori: use plain nori flakes. Seasoned seaweed can contain soy, wheat or fish.
- Packaged spices: brands vary, so check labels for gluten, soy and nuts. We haven’t checked brands, so treat gluten free and nut free as unconfirmed.
Storage, freezing and reheating
- Fridge: not needed. Keep it in a clean, dry, airtight jar in the pantry, away from heat and direct sun.
- Freezer: not tested and not needed.
- Reheating: not applicable. Sprinkle it on at the table or at the end of cooking.
Serving ideas
- Sprinkle on grilled meat or tofu.
- Shake over a bowl of noodle soup.
- Dust popcorn.
- Add a pinch to Keto Tonkatsu Sauce or the top of an Edamame & Halloumi Okonomiyaki.
- Want a different kind of kick? Try Zing Dynasty or Rub Me the Right Way, or browse every sauce and seasoning.
Frequently asked questions
What is shichimi togarashi?
A Japanese seasoning made from seven ingredients, with chilli for heat. This version uses chilli flakes, Sichuan pepper or black peppercorns, dried lemon peel, nori, poppy seeds, black sesame and garlic. It works as a seasoning or a condiment.
What does it taste like?
Chilli heat first, then citrus, nutty seeds and a savoury seaweed note. Sichuan pepper adds a peppery tingle.
How much should I use?
Start with ¼ teaspoon, taste, then add more.
Is it the same as Chinese five spice?
No. Chinese five spice is a different blend. This one is built around chilli, citrus peel and seeds.
Can I use black peppercorns instead of Sichuan pepper?
Yes. The recipe works with either. Sichuan pepper adds a tingly buzz, and black pepper is simply peppery.
Does it contain sesame?
Yes. Black sesame seeds are one of the seven ingredients. See the allergen notes above.
Tokyo Spice Drift – Japanese Seven-Spice Blend (Shichimi Togarashi)
Equipment
- Small mixing bowl
- Spoon
- Airtight jar
Ingredients
- 1 tbsp Sichuan pepper or black peppercorns
- 1 tbsp dried lemon peel
- 2 tsp nori flakes
- 1 tbsp chilli flakes
- 2 tsp white poppy seeds
- 2 tsp black sesame seeds
- 2 tsp garlic flakes
Instructions
Mix
- Put a small, dry bowl on the bench with your measuring spoons.
- Add the Sichuan pepper or black peppercorns, the lemon peel and the chilli flakes (1 tbsp of each).
- Add the nori flakes, poppy seeds, black sesame seeds and garlic flakes (2 tsp of each).
- Stir with a spoon for about 30 seconds, until the colours are evenly mixed.
Store
- Spoon the blend into a clean, dry jar.
- Close the lid tightly and write the date on it.
- To use, start with ¼ teaspoon, taste, then add more.
Notes
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A final spoon-saving note
Make a jar on a day with a few spare spoons. Then future-you can shake it over plain grilled meat or a bowl of noodle soup on a day with none. That’s the whole trick. Give it a go.
