Preheat oven to 250F.

Prepare a large bowl and whisk together tamari, sesame oil, mirin, coconut sugar mushroom powder, and togarashi.

Next, using your hands, shred your nori sheets into small pieces and add to the bowl. Massage into the seaweed and try to make sure as many pieces of nori are coated as possible. The seaweed should be damp, but not super wet.

Lastly, add your sesame seeds and togarashi to the bowl and mix with your hands again.

On a lined baking sheet, spread your seaweed mixture as evenly as possible.

Bake in 5 minute increments, tossing with a spatula each bake. Repeat 3 times, or until seaweed is nice and toasted, and no moisture remains.

Let cool completely before moving on to the next step.

Once seaweed mixture is dry, transfer to a food processor and pulse until broken down into fine pieces. It should resemble dried parsley--you want a fine texture so it's easy to mix into rice, but if you prefer it chunkier, leave it chunky!

Store in an airtight container.