Shichimi Togarashi

Preparation

1. Step 1

   Spread the ginger and mandarin zest in a dehydrator and dehydrate at 135°F (57°C) for 3 to 4 hours, until the ginger becomes completely dried and snaps when bent. (You can also dehydrate them in the lowest setting of your oven.) Process the ginger and mandarin zest into a spice grinder until finely ground. You should have about 2 tsp. ginger powder and 1 tsp. mandarin peel powder. (If you have more of either, save it to spice your tea.) Sift the powders through a fine-mesh strainer to remove any fibers. Transfer both to the same small bowl and set aside. 

   Step 2

   Next, process the chiles and sansho peppercorns separately. Put the ingredient in the spice grinder and grind into a powder. Sift the powder through a fine-mesh strainer. You should have 1 Tbsp. of chile powder and ½ tsp. of sansho pepper powder. (If you have more of either, save it to spice your noodle soup.) Add both to the bowl. 

   Step 3

   Last, put the torn pieces of nori in the spice grinder and grind for 3–4 seconds, being careful not to overprocess it (you want flakes, not powder); add it to the bowl. Add the hemp seeds, poppy seeds, toasted sesame seeds, and salt (if using). Store in a glass container with a tight-fitting lid in the pantry. Use within a couple of months for best flavor.