Ingredients:
Dried, finely ground mushrooms of your choice.
Double that volume (not the weight!) of the best whole sesame seeds.
Fine honey
Dash of salt.
Toast the sesame seeds lightly in a dry cast iron frying pan on medium high setting, stirring heartily. When they start popping and smelling great, that's enough. Pour them into a bowl and let them cool. Set a small handful aside, then whiz the rest in a blender until there's only about 30% whole seeds visible. Add mushrooms, whiz again. (For additional Ch'i, you can do all this whizzing in a suribachi.) Pour into a bowl, add a small amount of salt and enough honey to attain clay-like consistency. Roll into one-inch balls, licking hands frequently. Roll balls in whole sesame seeds, store in tightly sealed container in a cool place. Take anywhere.
Guard against unsuspecting refrigerator raiders. 