In the Far East, it's called shichimi togarashi. Here in the West we know it better as Japanese seven spice. This blend is used as a seasoning for many traditional recipes. And it's excellent sprinkled over various sushi, rice, soup and noodles dishes. (See the bottom of the page for other recipes)
What You'll Need: (makes about 8 tablespoons)
tbsp chili flakes
3 tbsp dried seaweed (nori, wakame flakes or arame are ideal)
2 tbsp Sichuan peppercorns (or regular peppercorns)
2 tbsp white sesame seeds
2 tbsp black sesame seeds
2 tbsp dried tangerine/orange peel
4 tsp ginger powder
tbsp = tablespoon
tsp = teaspoon
Store in an airtight jar out of direct sunlight and use within 2-3 months.
Traditionally this blend uses dried tangerine peel, which sometimes can be fairly hard to source. So I tend to use dried orange peel, which is easier to buy online or make yourself.
If you happen to be in Japan and you come across this blend you'll find regional variations. A truly authentic mix uses sansho, and if you can get hold of this, all the better. If not use sichuan pepper or regular peppercorns. I use sichuan above.
if you are lucky, you may get to try it made with shiso leaves
(perilla), a herb belonging to the mint family.