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Sichimi Togarashi Recipe
Photo by Larry White

Sichimi Togarashi is a special Japanese seven spice blend that is probably unlike just about any seasoning that you've used before. It's ingredients are simple but pack a bright, slightly spicy umami punch. All of the ingredients minus the ginger powder get toasted before being ground, which makes for an extra flavorful seasoning blend. It's versatility is also something to be noted. It's great sprinkled over roasted meats, fish, shellfish, soups, sauces (and even popcorn in my case).

Cooks Notes:

  • You can alter the amount of heat used in this blend by using less chili flakes. You can also try adding a non-spicy chili powder. I grow a lot of shishito peppers in my garden and dry them out at the end of the growing season. I often grind them into a powder to make a non-spicy version of togarashi.

  • For a very nontraditional spin, I like to omit the nori and add a little Ceylon cinnamon in its place. It makes a perfect seasoning blend for red meat roasts and stews.

  • If you have a dehydrator, making your own dried orange peels is cheap and very easy. Just cut the orange peels from the orange while removing and white bits. Dry in your dehydrator for a few hours until dry and pliable.

  • Make sure that you let all of the ingredients cool down completely before grinding. This will help prevent the, from clumping together in your spice grinder.


  • 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 teaspoon ground ginger powder

  • 1 tablespoon plus 1 teaspoon dried orange peel

  • 2 tablespoons red chili flakes

  • 1 1/2 teaspoons Sichuan or Sancho Peppercorns


  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.

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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