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Updated: May 21

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Shichimi Togarashi is an easy-to-make Japanese seven-spice blend that is probably unlike any seasoning you've used before. The ingredients are simple, yet pack satisfyingly bright citrus notes and a slightly spicy umami flavor profile.

Togarashi Recipe
Photo by Larry White

You may have also seen a bottle of nanami togarashi seasoning and were left confused. This is because most sources say that nanami and schichimi togarashi are either exactly the same seasoning blend or that the ratios of ingredients only slightly differ. Whatever their differences may be, they both contain 7 ingredients in total and taste very similar.

All of the ingredients except the ginger powder are toasted before being ground, which makes for an aromatic and flavorful seasoning blend that is one of my absolute favorites.


Adjusting the Spiciness.

You can alter the amount of heat used in this spice mix by using less chili flakes. For an even mellower version of togarashi seasoning, you can also try substituting a mild chili powder for the chili flakes. I often dry a batch of shishito peppers that I harvest from my garden and process them into a powder using a coffee grinder.

Make Your Own Dried Orange Peels

If you have a dehydrator, making your own dried orange peels is cheap and very easy. Just cut the orange peels from the oranges and remove any white bits on the backside of the peels. Dry in them your dehydrator for a few hours until dry and slightly pliable. Store them in an airtight container in a cool dark place.

Prevent the Spice Mix From Caking

Make sure that you let the togarashi ingredients cool down completely after toasting. This will help prevent the spices from clumping together in your spice grinder when grinding.


This seasonings versatility is also something to be noted. It's great sprinkled over roasted meats, fish, shellfish, soups (and even popcorn in my case). Below are some of my favorite ways to use it.

  • Rice Bowls (add shredded vegetables, fresh herbs, grilled meats and light soy sauce)

  • Sprinkle it on miso soup or noodle soups like udon and ramen.

  • Mix in with kewpie mayo for a fast and easy aioli or yum yum sauce.

  • Whip it with softened butter to make an elevated togarashi compound butter to slather over steaks.

Looking for other recipes? These are some of my favorites:

Lastly, if you make this togarashi recipe, be sure to leave a rating and a comment below! Also, tag me on Instagram with some of your creations. I thoroughly enjoy hearing feedback and checking out the photos of recipes that you've made.


SCHICIMI TOGARASHI (Japanese Seven Spice Blend)

Prep Time: 20 Minutes
Yield: Around 1/3 Cup
Author: Larry White


  • 1 teaspoon ground Nori (toasted seaweed that is used for some types of sushi)

  • 2 teaspoons white sesame seeds

  • 2 teaspoons black sesame seeds

  • 1 tablespoon plus 1 teaspoon dried orange peel

  • 2 tablespoons red pepper chili flakes

  • 1 1/2 teaspoons Sichuan or Sansho peppercorns

  • 1 teaspoon ground ginger powder


  1. Pre-heat a large skillet over medium low heat on your stove. Add the sesame seeds, chili flakes and peppercorns to the pan. Toast for 2 to 3 minutes stirring often and ensuring that they don't burn. Pour on a plate to cool.

  2. Add the orange peel to the pan and toast for 2 minutes. Pour onto the plate and let cool.

  3. Once all of the ingredients are completely cooled down, grind them in a spice grinder. Work in batches if needed. If the sesame seeds don't completely turn into powder form, this is completely fine.

  4. Mix the spices together well and store in an airtight container until needed. If stored properly in a cool dark pantry, it will keep its freshness for around 2 months.


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Meet Larry White

Chef Larry White

Hey folks, I'm Larry. The recipes you'll find here are inspired by my years as a chef, travels as a hunter, and being a father. I cook from these experiences, so my food ranges anywhere from fun and creative to traditional and to what somewhat family style comfort food.     

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