Togarashi Japanese cooking recipe

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3 teaspoons sansho or black pepper
1 teaspoon green nori seaweed flakes (or laver)
3 teaspoons dried tangerine peel or orange peel
3 teaspoons ground red chili pepper
1 teaspoon black sesame seed
1 teaspoon golden sesame seed or poppy seed
2 teaspoons minced garlic

1Grind the seeds with the sansho and chili powder.
2Stir in the nori, peel and garlic.
3Store in airtight container in refrigerator; will remain fresh for a month.

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