Shichimi Togarashi
from http://www.chow.com/, modified

Togarashi, the Japanese word for "chiles," is a group of condiments always including chiles that bring out the clean, simple flavors of Japanese food. Shichimi togarashi (shee-CHEE-mee toh-guh-RAH-shee) is also called seven spice (shichi is "seven" in Japanese), because seven ingredients are generally used. It likely originated in 17th century apothecaries, after chiles were introduced to Japan as a form of medicine.

It works well with fatty foods such as unagi (broiled eel), tempuras, shabu shabu (small bits of food cooked in rich broth), noodle dishes, hot pots, and yakitori (grilled dishes). It's also an increasingly popular tableside condiment in Japan, especially since it doesn't require toasting beforehand to bring out its full flavors. Nanami togarashi is a close cousin, with a slightly different proportion of ingredients emphasizing citrus zest.

2 tablespoons sansho (or 1 tablespoon Sichuan peppercorns)
1 tablespoon dried tangerine peel
1 tablespoon ground red chile pepper
2 teaspoons flaked nori
2 teaspoons black sesame seeds
2 teaspoons white poppy seeds or black cannabis seeds
2 teaspoons minced garlic

Combine all ingredients. Grind together to a chunky consistency. Store refrigerated in an airtight container up to 1 month.

Note on Ingredients:

Sancho is a spice that is earthy and tangy with a bit of lemon. When put directly on your tongue, you'll notice a sort of tingling sensation. Sansho pepper is usually sold ground, but you can also buy the berries and grind it yourself. It's typically used on grilled foods like yakitori (chicken) or eel. The sansho or prickly ash tree also yields the fragrant kinome leaves - which are often used as a garnish.

Sancho Substitute: While the exact flavour and composition of different species from the Zanthoxylum genus vary, the same essential characteristics are present to some degree in most. So, while the terms "Sichuan pepper" and sanshō may refer specifically to Z. simulans and Z. piperitum (two small trees in the citrus family sometimes called "prickly ash"), respectively, the two are commonly used interchangeably. The spices are aromatic with lemony citronellal and citronellol. The pungent compounds, the sanshools, are members of the same family as pipeline from black pepper and capsaicin from chilis. But the sanshools aren't simply pungent. They produce a strange, tingling, buzzing, numbing sensation that is something like the effect of carbonated drinks.