Preheat the oven to 100°C/200°F, or the lowest temperature your oven goes. Line a tray with baking paper. *

Cut and wash greens from the top of a daikon/Japanese giant radish or leafy turnip, carrot, or kale greens.

Blanche greens in salted water for only 1 minute or until they turn bright green. Immediately pull from water and then set in ice water to halt continued cooking. After 1 minute, pull from water and gently squeeze excess water. Blot water with kitchen towels to begin the drying process towards dehydration. Chop into diced pieces. Set on baking paper and bake for 20 minutes, turning greens every 5 or so minutes, until the greens are evenly dehydrated. Let them cool on counter and then break up any large pieces gently with your fingers.

Chop and dehydrate garlic and onion, too, sending them right into the hot oven to dehydrate.

Pour seeds and salt into a glass jar. Add the dehydrated greens once cool, onion, and garlic to black and white sesame seeds, poppy seeds, and coarse salt. Shake and taste.

Adjust the balance, adding more seeds, greens, or salt, depending on how salty or sesame-flavored you prefer this pantry item to be.

Include on strands of challah, atop cream cheese and toast, or rice as furikake---anything that reminds you of what you miss.