Homemade Japanese 7 Spice Seasoning

Save Kim Schob as a Google Trusted Source

Spice up your culinary adventures with this aromatic and flavorful Japanese 7 Spice blend! Also known as Shichimi Togarashi, this versatile seasoning is a staple in Japanese cuisine that’ll add a delightful kick to your dishes.

Spilled jar of mixed spices with visible herbs and seeds on a white surface, surrounded by wooden containers and spoon.

Crafting your own spice blends at home is not only fun but also allows you to control the quality and proportions of each ingredient. This Japanese 7 Spice mix is no exception – it’s simple to make and will elevate your cooking game in no time!

If you are on the hunt for more homemade seasoning recipes, I have a few more you might want to try out. This Homemade Taco Seasoning Mix is perfect for your next Taco Tuesday, while the Cajun Seasoning will transport your taste buds to New Orleans. For a Mediterranean twist, don’t miss our Mediterranean Herb Seasoning Blend that’s perfect for chicken!

Still in the mood for more spicy seasoning? Give this Homemade Chili Seasoning Mix a try for your next bowl of hearty chili.

Table of Contents

Reasons You’ll Love This Japanese 7 Spice Blend

Versatile: Use it on everything from grilled meats to soups and rice dishes
Customizable: Adjust the heat level and proportions to suit your taste
Fresh flavor: Homemade blends offer superior taste compared to store-bought versions
Cost-effective: Making your own spice blends saves money in the long run

What Is Japanese 7 Spice?

Japanese 7 Spice, or Shichimi Togarashi, is a popular spice blend in Japanese cuisine. The name literally translates to “seven flavor chili pepper.” This aromatic mixture typically includes seven ingredients, each contributing its unique flavor profile to create a complex and balanced seasoning.

Traditionally, the blend contains red chili peppers, dried orange peel, sesame seeds, nori (seaweed), white poppy seeds, sansho pepper, and ground ginger. However, variations exist, and some blends might include hemp seeds, yuzu peel, or other ingredients. The result is a spicy, citrusy, nutty, and slightly oceanic flavor that adds depth to a wide range of dishes.

What’s in This Japanese 7 Spice Recipe?

Eight small bowls filled with various spices and wooden spoons on a white surface.

Dried Seaweed Flakes (nori) add a subtle oceanic flavor and umami depth to the blend. They’re rich in minerals and provide a unique texture.
Crushed Red Pepper brings the heat to this spice mix. It’s the primary source of spiciness and gives the blend its characteristic kick.
Dried Lemon Peel contributes a bright, citrusy note that balances the heat and adds a refreshing aroma to the blend.
Poppy Seeds offer a nutty flavor and a slight crunch. Their tiny blue-black appearance also adds visual interest to the spice mix.
Ground Sansho Pepper is a uniquely Japanese spice with a lemony, peppery flavor and a slight numbing effect on the tongue.
White Sesame Seeds bring a nutty, slightly sweet flavor and a pleasant crunch to the mix. They also add visual contrast.
Black Sesame Seeds complement the white sesame seeds with a slightly more bitter flavor and add to the blend’s visual appeal.
Ground Ginger adds a warm, slightly spicy flavor that complements the other ingredients and helps to round out the overall taste profile.

See the recipe card below for a complete list of ingredients and measurements.

Substitutions and Additions

Szechuan pepper can be used instead of sansho pepper if preferred. The amount stays the same.
Dried orange peel or a mixture of dried citrus peel can replace the lemon peel. Lemon is preferred for its stronger flavor, but orange also works well.
Hemp seeds can be added or substituted for some of the sesame seeds for extra nutrition and a nutty flavor.
Yuzu peel, if available, can replace some or all of the lemon peel for an authentic Japanese citrus flavor.
Garlic powder can be added for an extra savory note, though it’s not traditional.

How to Make Japanese Chili Spice (step-by-step directions)

Collage of four steps showing the mixing and storing process of various spices in a bowl and a jar.

Save This Post For Later!

We'll email this post to you, so you can come back to it later!

Gather all your ingredients and measuring tools.
In a small mixing bowl, combine the dried seaweed flakes, crushed red pepper, dried lemon peel, poppy seeds, ground sansho pepper, white sesame seeds, black sesame seeds, and ground ginger. (Photo 1)
Mix all ingredients thoroughly, ensuring even distribution of each spice. (Photos 2 & 3)
Transfer the mixture to an airtight container or spice jar. (Photo 4)
Label the container with the name and date of preparation.
Store in a cool, dry place away from direct sunlight.

A white bowl filled with mixed spices and herbs on a table with wooden spoons and a red patterned cloth nearby.

Recipe Tips

Toast the sesame seeds lightly before adding them to the mix for enhanced flavor.
Grind the nori flakes finely for a more uniform texture in the blend.
Adjust the amount of crushed red pepper to control the heat level of your blend.
Use a mortar and pestle to lightly crush the mixture before use to release more flavors.

Storing Tips

Proper storage is key to maintaining the freshness and potency of your homemade Japanese 7 Spice blend. Keep the seasoning in an airtight container, such as a glass jar with a tight-fitting lid or a spice bottle with a shaker top.

Store the container in a cool, dry place away from direct sunlight and heat sources. A kitchen cupboard or pantry is ideal. Avoid storing near the stove or oven, as heat and moisture can degrade the flavors and potentially lead to clumping.

When properly stored, your homemade Japanese 7 Spice blend should maintain its best quality for about 6 months to a year. However, it’s safe to use beyond this time – it just may lose some of its potency.

Serving Suggestions

Japanese 7 Spice is incredibly versatile and can add a flavorful kick to various dishes. Here are some delicious ways to use your homemade blend:

Sprinkle it over grilled meats or seafood, like some Garlic Butter Shrimp, for an extra layer of flavor.
Add it to soups or broths, such as Green Chile Corn Chowder, for a spicy twist.
Use it as a topping for rice dishes or noodles. It would be fantastic on this Cilantro-Lime Rice.
Sprinkle over roasted vegetables like our Air Fryer Roasted Potatoes for a zesty kick.
Add to marinades or dressings for an extra flavor boost. Try it in the dressing for a portion of Heirloom Tomato Salad.
Use as a seasoning for popcorn or other snacks for a spicy treat.

Glass jar with a wooden lid containing mixed dried spices. Red pepper flakes and a wooden spoon on the side.

Recipe FAQs

Is Japanese 7 Spice very hot?

The heat level can vary depending on the amount of red pepper used. This recipe provides a moderate heat, but you can adjust it to your preference by increasing or decreasing the amount of crushed red pepper.

Can I make this spice blend without nori (seaweed)?

While nori is a traditional ingredient, you can omit it if you prefer. The blend will still be flavorful, but it will lack the subtle umami note that nori provides.

How long does homemade Japanese 7 Spice last?

When stored properly in an airtight container in a cool, dry place, the blend should maintain its best quality for 6-12 months.

Can I use fresh ginger instead of ground ginger?

For this dry spice blend, it’s best to use ground ginger. Fresh ginger would introduce moisture and could cause the blend to spoil more quickly.

What’s a good substitute for sansho pepper if I can’t find it?

Szechuan pepper is the closest substitute for sansho pepper. If that’s not available, you could use a mixture of black pepper and lemon zest, though the flavor profile will be slightly different.

Need More Homemade Spice Blend Recipes? Try These:

A jar of mixed spices spilled on a white surface, with a wooden spoon and scattered red pepper flakes nearby.

No ratings yet

Homemade Japanese 7 Spice Seasoning

Author: Kim Schob

Course: Spices

Cuisine: Japanese, Japanese Inspired

Prep Time: 2

Total Time: 2

Spice up your culinary adventures with this aromatic and flavorful Japanese 7 Spice blend! Also known as Shichimi Togarashi, this versatile seasoning is a staple in Japanese cuisine that'll add a delightful kick to your dishes.

Equipment

Ingredients

2 Tablespoons Dried Seaweed Flakes (Nori)
2 Tablespoons Crushed Red Pepper
1 Tablespoons Dried Lemon Peel
½ Tablespoon Poppy Seeds
2 Teaspoons Ground Sansho Pepper
2 Teaspoons White Sesame Seeds
2 Teaspoons Black Sesame Seeds
1 Teaspoon Ground Ginger

Instructions

Gather all your ingredients and measuring tools.
In a small mixing bowl, combine the dried seaweed flakes, crushed red pepper, dried lemon peel, poppy seeds, ground sansho pepper, white sesame seeds, black sesame seeds, and ground ginger.
2 Tablespoons Dried Seaweed Flakes,2 Tablespoons Crushed Red Pepper,1 Tablespoons Dried Lemon Peel,½ Tablespoon Poppy Seeds,2 Teaspoons Ground Sansho Pepper,2 Teaspoons White Sesame Seeds,2 Teaspoons Black Sesame Seeds,1 Teaspoon Ground Ginger
Mix all ingredients thoroughly, ensuring even distribution of each spice.
Transfer the mixture to an airtight container or spice jar.
Label the container with the name and date of preparation.
Store in a cool, dry place away from direct sunlight.

Kim’s Tips

Toast the sesame seeds lightly before adding them to the mix for enhanced flavor.
Grind the nori flakes finely for a more uniform texture in the blend.
Adjust the amount of crushed red pepper to control the heat level of your blend.
Use a mortar and pestle to lightly crush the mixture before use to release more flavors.

Nutrition Information

Calories: 21kcal (1%) Carbohydrates: 3g (1%) Protein: 1g (2%) Fat: 1g (2%) Saturated Fat: 0.2g (1%) Polyunsaturated Fat: 1g Monounsaturated Fat: 0.3g Sodium: 37mg (2%) Potassium: 85mg (2%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 1051IU (21%) Vitamin C: 2mg (2%) Calcium: 29mg (3%) Iron: 1mg (6%)