What to Substitute for Shichimi Togarashi?

Shichimi togarashi is a traditional Japanese seven-spice blend that typically includes dried chili pepper, orange peel, black and white sesame seeds, ginger, nori seaweed, and pepper (sometimes sansho). Together, these ingredients create a spicy, aromatic accent that pairs beautifully with Japanese cuisine and beyond.

Chili Flakes and Toasted Sesame Seeds

The simplest substitute that captures the spicy-sesame character of shichimi togarashi is a combination of chili flakes and toasted sesame seeds. You can add a pinch of dried ginger or garlic to round out the flavor and echo the original profile. While it lacks the citrus note, this blend works well in most recipes that call for a spicy kick. For the best aroma, lightly toast the sesame seeds in a dry pan first.

Gochugaru With Extras

Gochugaru is a Korean dried chili pepper with balanced heat and a pleasant, slightly sweet undertone. Combining it with toasted sesame, a pinch of ground ginger, and optionally a little dried seaweed (such as nori) creates a flavor blend close to shichimi togarashi. Gochugaru is quite versatile — it adds character to soups, sauces, and stir-fries. If you’re missing the citrus aroma, add some crushed dried orange or lemon peel.

Chili Powder and Dried Citrus Zest

If you don’t have access to Asian chili peppers, reach for regular chili powder and combine it with dried citrus zest (preferably orange or mandarin). Add a touch of sesame (black and white) as well, and for an extra spicy kick, throw in a pinch of cayenne pepper. This combination captures the sweet-spicy, slightly bitter tone characteristic of shichimi. Be careful with the proportions so the intense citrus aroma doesn’t overpower the mix.

Spicy Blend With Sichuan Pepper

Sichuan pepper has a fascinating, slightly citrusy flavor accompanied by a gentle tingling sensation on the tongue. Combining ground Sichuan pepper with chili flakes, sesame, and a touch of ginger and dried seaweed creates a blend reminiscent of shichimi togarashi. The result has a slightly more “buzzing” character thanks to the properties of Sichuan pepper. It works wonderfully as a topping for grilled meats, fish, or vegetarian dishes.

Harissa Powder (With Sesame)

Harissa is a North African spice blend based on pepper, chili, and garlic. Most commonly found as a paste, it’s also available in powder form, which can be enhanced with toasted sesame or ground cumin. Although its flavor profile differs from typically Japanese notes, harissa powder will give dishes a bold heat and warm aroma. Adding a pinch of ginger and a little dried citrus zest will bring this blend closer to shichimi togarashi.

Homemade Blend With Nori Seaweed

If you have a bit more time, you can try creating your own blend inspired by shichimi. Simply mix chili powder, ground ginger, sesame, crushed nori seaweed, and a touch of orange (or lemon) zest. This “homemade shichimi” comes very close to the original, and you can freely adjust its heat and aroma. Store it in an airtight jar to preserve the intensity of the spices for as long as possible.

What to Substitute for Shichimi Togarashi? – Frequently Asked Questions