Shichimi Togarashi

If making the orange or mandarin peel from scratch: use a peeler to remove only the colored zest (no white pith) from 2 mandarins or 1 orange. Dry in the oven at 90°C for 25 to 30 minutes until completely dry and brittle. Grind to a coarse powder. For the nori: toast a sheet of nori over a gas flame for 2 to 3 seconds per side until crisp and bright green. Crumble between your fingers directly into the bowl. Commercial pre-toasted nori is perfectly acceptable here.

Combine all seven (or eight, in this version) components in a bowl. Stir gently but thoroughly to distribute all elements evenly. The final blend should show visible diversity: the dark sesame and nori against the pale sesame and hemp seeds, the orange flecks of citrus peel against the red chili flakes. Stir for a full 30 to 45 seconds, lifting from the bottom of the bowl repeatedly.

Transfer to a small glass spice jar with a tight lid. Label clearly with the date. Store at room temperature away from light and heat for up to 3 months — though shichimi togarashi is always at its most vivid in the first 3 to 4 weeks. Use directly at the table as a condiment, shaken over ramen, udon, yakitori, tempura dipping broth, grilled tofu, or mixed into ponzu. Never add it during cooking — the volatile oils in the sansho, citrus peel, and sesame dissipate with heat.