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Preheat an oven to 140°C/gas mark 1.
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.
Once cooled, put the dried orange zest, chilli flakes, Szechuan peppercorns and nori sheets into a spice grinder and blitz to a fine powder.
Thoroughly mix in the sesame and poppy seeds, along with the ground ginger.
Store the shichimi togarashi in an airtight jar. It will last for months in a cool, dark place.