Shichimi Togarashi and Nanami Togarashi

Ingredients

• 2 tablespoons red chili flakes (note: shichimi togarashi is HOT, use less red chili according to your heat preference)
• 1 tablespoon dried orange peel (use less, about 1 teaspoon, if making nanami togarashi)
• 2 teaspoons white sesame seeds
• 2 teaspoons black sesame seeds
• 1 teaspoon sanshō or sichuan peppercorns
• 1 teaspoon ginger powder
• 1/2 teaspoon poppy seeds
• 1/2 sheet quality toasted nori , crumbled

Instructions

1. In a dry skillet, lightly toast the white and black sesame seeds, sichuan peppercorns and poppy seeds until fragrant, being careful not to burn them. Transfer to a bowl and let them cool completely.
2. Place all of the ingredients along with the nori in a spice/coffee grinder and pulse until coarsely ground (be sure it’s coarse and not a fine powder).
3. Store in an airtight jar. For optimal flavor use within a few weeks.