3 to 4 tablespoons crushed togarashi chile, or substitute takanotsume, santaka, or piquin chiles 1 tablespoon
dried orange or tangerine peel 2 teaspoons white sesame seeds 2 teaspoons black sesame seeds 1 teaspoon Sichuan (sansho or fagara) pepper (available by mail order), or substitute equal amounts
of anise and allspice 1 teaspoon
shredded nori (
seaweed)(available in Asian markets) 1/2 teaspoon ground ginger