2 teaspoons white sesame seeds (toasted)
3 teaspoons szechuan peppercorns
1 teaspoon dried nori (seaweed)
3 teaspoons dried tangerine peel
3 teaspoons chili powder (togarashi)
1 teaspoon black sesame seed (toasted)
1 teaspoon poppy seed (toasted)
Grind the white sesame seeds and szechuan peppercorns coarsely.
Add the nori (seaweed) and dried tangerine peel and grind again briefly.
Stir in the remaining spices and blend well.
In an airtight container, the mixture will keep for 3-4 months.
Note: You can buy the hard to find tangerine peel in the spice section if your market carries the brand Spice Island. It is a bit pricey, though. It costs about $7 US dollars for a 1oz/28gram bottle but it keeps for years.
The Nori is in the Asian section of your supermarket. It is commonly sold in dried sheets to use for making sushi rolls.