2 tablespoons sanshō or finely ground Szechuan pepper
2 tablespoons dried yuzu peel or orange or lemon peel
4 tablespoons chili powder (the Korean variety if possible)
2 tablespoons aonoriko (nori seaweed flakes)
2 teaspoons black sesame seeds
2 tsp teaspoons hemp seeds
2 teaspoons garlic powder
Mix everything together and store in an airtight container. These amounts are just a guideline and adjust seasonings to your taste.