Measure out every ingredient and place them on a clean counter or in small bowls.

Heat a small skillet over medium heat for about 1 minute until warm and dry, then add the sesame seeds and stir constantly for 2 to 3 minutes until nutty and slightly golden; transfer to a plate to cool.

Return the skillet to medium heat, add the dried seaweed flakes, and stir for about 1 minute until fragrant and slightly crisped.

Add the garlic powder, onion powder, and ginger powder to the skillet with the seaweed, stirring constantly for 1 to 2 minutes to toast the spices.

Turn off the heat and let the toasted spices cool for 2 to 3 minutes, then pour into a mixing bowl and add the white pepper, dried chili flakes, MSG or mushroom powder, coriander powder, and mace or nutmeg.

Once the sesame seeds are cool, add them to the bowl and gently crush them using a mortar and pestle if desired for a more integrated blend.

Stir all ingredients together until the blend is uniform and no clumps remain; optionally pass through a fine-mesh strainer for a finer texture.

Transfer the seasoning into a glass jar with an airtight lid while still slightly warm, label with the date, and store in a cool, dry place away from direct sunlight for up to 6 months.