Step 1

Preheat an oven to 140°C/gas mark 1

Step 2

Line a baking tray with baking parchment and lay the strips of orange zest on top. Bake for 45 minutes to 1 hour, or until the zest has completely dried out

Step 3

Once cooled, put the dried orange zest, chilli flakes, Szechuan peppercorns and nori sheets into a spice grinder and blitz to a fine powder

Step 4

Thoroughly mix in the sesame and poppy seeds, along with the ground ginger

Step 5

Store the shichimi togarashi in an airtight jar. It will last for months in a cool, dark place