Gomashio

 

A mixture of sesame seeds and salt, much used in Japan. This is a useful way of reducing salt intake as well as adding savory flavor. I love it sprinkled over steamed vegetables.

• 3-4 Tablespoons tan or black sesame seeds
• 1 teaspoon sea salt

At a 10-15 to 1 ratio, put sesame seeds and salt on a small, heavy, dry skillet over medium-high heat. Cook, stirring constantly for 3 minutes, or until lightly browned and fragrant, and a seed or 2 start to "pop". Remove from heat and grind in a coffer/food processor (should be about 95% crushed.) Store in an airtight jar. Keeps for about 6 months.

Bon appetit!