Dried, finely ground mushrooms of your choice
Double that volume (not weight!) of the best whole sesame seeds
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 bowl, add 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 cool place. Take anywhere. Guard against unsuspecting refrigirator raiders.