Shichimi togarashi

Name: Shichimi togarashi
Prep time: 10 min
Cook time: 30 min
Total time: 50 min
Ingredients: 10 g red chilli flakes, coarse dried red chilli flakes; lightly roast 30 seconds; 2 g sichuan peppercorns, sansho if available; lightly roast and grind; 10 g orange zest, finely grated zest of 2 oranges (or yuzu), sun-dried or oven-dried until crisp; 6 g sesame seeds, half black, half white; lightly roast until fragrant; 2 g poppy seeds, raw (or hemp seeds); 1 g nori, half a sheet, toasted over a flame until crisp, then crumbled; 1 g ground ginger, raw

Vegetarian

七味唐辛子 · shichimi tōgarashi

Japan's seven-flavour chilli: coarse red chilli flakes with sansho pepper, dried citrus peel, black and white sesame, poppy or hemp seed, nori and ginger. A tingly, citrusy table seasoning for noodles, rice bowls and grilled meat.

Shichimi togarashi is a Japanese condiment, ready in about 50 minutes and made with red chilli flakes, sichuan peppercorns and orange zest. It serves 12 and is rated easy to cook.

Start cooking

No licensed photograph of this dish yet.

Prep: 10 min
Cook: 30 min
Rest: 10 min
Total: 50 min
Serves: 12
Level: Easy
Calories: 8

Ingredients

12 teaspoons (about 2 g each)

10 g Red chilli flakes (opens in a new tab), coarse dried red chilli flakes; lightly roast 30 seconds
2 g Sichuan peppercorns (opens in a new tab), sansho if available; lightly roast and grind
10 g Orange zest (opens in a new tab), finely grated zest of 2 oranges (or yuzu), sun-dried or oven-dried until crisp
6 g Sesame seeds (opens in a new tab), half black, half white; lightly roast until fragrantContains sesame
2 g Poppy seeds (opens in a new tab), raw (or hemp seeds)
1 g Nori (opens in a new tab), half a sheet, toasted over a flame until crisp, then crumbled
1 g Ground ginger (opens in a new tab), raw

Equipment

Method

1
Step 1
Heat the oven (opens in a new tab) to 100 °C. Spread the grated zest thinly on a lined tray and dry for 25–30 minutes, stirring once, until crisp and brittle but still bright orange (or sun-dry for a day). Cool.
2
Step 2
Lightly roast the sesame (opens in a new tab) in a dry pan over medium-low heat for 2 minutes until fragrant, then the Sichuan pepper for 1 minute, then the chilli flakes (opens in a new tab) for just 30 seconds. Tip each onto a plate. Pass the nori (opens in a new tab) over a gas flame or through the hot pan for a few seconds until crisp.
- 4 min
- medium-low heat
- Frying pan / skillet (opens in a new tab)
Food safety: Roasting chillies gives off pungent fumes; ventilate the kitchen and keep your face back from the pan.
3
Step 3
Cool everything completely, about 10 minutes.
- 10 min
4
Step 4
Grind the Sichuan pepper fine in a mortar, then add the dried zest and crumbled nori (opens in a new tab) and pound to small flakes. Stir in the chilli flakes (opens in a new tab), sesame (opens in a new tab), poppy seeds (opens in a new tab) and ginger. Leave it coarse — you should see each component.
- 3 min
- Mortar and pestle (opens in a new tab)
How it looks · Photo: https://kaboompics.com/ on Pexels
5
Step 5
Store in a small airtight jar.
- 1 min
- Spice jar (opens in a new tab)

About this dish

Origin: Edo (Tokyo), Japan · Commonly attributedSaid to have been first sold by the Yagenbori shop in Edo in 1625. Japanese sansho is replaced by Sichuan pepper here, its close relative, and poppy seed stands in for the hemp seed of many blends.More food from Japan
Dish: Condiments, chutneys & relishes
Cooking method: Toasted
Taste: spicy (chilli heat), citrusy, nutty, umami
Diet: Vegan · No gluten ingredients · Dairy-free · No nut ingredients · Low-carb
All labels
Vegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · Paleo-style · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-carb · Low-sodium
Worked out from the ingredients. How labels work
Good for: Make-ahead
Cook more with: Red chilli flakes · Sichuan peppercorns · Orange zest · Sesame seeds · Poppy seeds · Nori
Techniques: Toasting · Spice roasting (dry-roasting) · Drying

Allergens

Contains: Sesamefrom sesame seeds

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

8 kcal per serving

Estimated

1 serving ≈ 2 g · recipe makes 12

Where the energy comes from

Protein 9%
Carbohydrate 40%
Fat 51%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g
Energy	8 kcal	360 kcal
Protein	0.2 g	11.7 g
Carbohydrate	0.9 g	43.6 g
Net carbohydrate	0.5 g	23.5 g
Sugars	—	—
Added sugars	0 g	0 g
Fibre	0.4 g	20.1 g
Fat	0.5 g	22.4 g
Saturated fat	0.1 g	3.5 g
Trans fat	—	—
Cholesterol	0 mg	0 mg
Sodium	0 mg	21 mg
Salt equivalent	0 g	0.1 g

Vitamins & minerals per serving

Potassium: 23 mg
Calcium: 10 mg
Iron: 0.2 mg
Magnesium: 4 mg
Vitamin A (RAE): 18 µg
Vitamin C: 2 mg
Vitamin D: —
Vitamin B12: 0 µg
Folate (DFE): 2 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
Not counted (tiny amounts or “to taste”): sichuan peppercorns.
Red chilli flakes: Ground cayenne (FDC 170932) used as a stand-in for dried chilli flakes such as pul biber or Aleppo pepper.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

Make small batches; the citrus and sansho aromas fade within a couple of months.

Common mistakes

Using zest that is not fully dry, which makes the blend clump and go mouldy.

Serve with

Udon and soba, gyudon and oyakodon, yakitori, tonjiru and miso soup, and grilled corn.

Food safety

Store in a clean, completely dry, airtight jar away from light and heat; always use a dry spoon. Ground blends lose aroma steadily after the first month.
Contains sesame.

Storage

Airtight jar, cool and dark, up to 2 months; the fridge extends it a little.

Variations

Ichimi togarashi: Simply ground red chilli on its own — 'one flavour' rather than seven.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 2 Nov 2026 · Updated 8 Nov 2026

About this masala

Type: Dry spice blend
Texture: Coarse powder
One batch makes: about 25 g
Keeps: about 2 months
Store: Airtight jar, cool dark cupboard
Recipe: Traditional

Edo (Tokyo), Japan. Makes Shichimi togarashi, the ingredient our dish recipes list. All masalas

Used in

None of our dish recipes use it yet — it keeps well, so it’s worth having on the shelf.

Recipe DNA

How this dish is built

Compare with

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Orange zest, finely grated zest of 2 oranges (or yuzu), sun-dried or oven-dried until crisp10 g
Nori, half a sheet, toasted over a flame until crisp, then crumbled1 g

Used in steps 1, 2, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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