How to make gomashio

Heat a fry pan on low flame.

Add 1/2 cup of sesame seeds to the fry pan.

Gently heat the sesame seeds for up to 10 minutes, stirring or tossing to prevent burning.

Once toasted, pour the seeds into a Suribachi (Japanese mortar and pestle).

Add 1 teaspoon of sea salt to the fry pan, grinding it in hand before adding.

Heat the sea salt in the fry pan for a few minutes until it crackles, then add it to the Suribachi.

Grind the sesame seeds in the Suribachi using a Surikogi (wooden implement) until about 50% ground (not a fine powder).

Use the gomashio as a condiment on porridge, grains, salads, vegetables, or soups.

Store in an airtight jar to keep it fresh.

Equipment Needed

Spice Level: