How to make Gomashio Sesame Salt

Pour 20 parts of sesame seeds into a dry skillet.

Dry roast the sesame seeds for about 5 to 10 minutes, stirring to prevent burning until they turn golden and fragrant.

Once toasted, pour the sesame seeds into a Suribachi or mortar and pestle.

Dry roast 1 tablespoon of sea salt in the skillet for about 1 minute until it turns slightly grayer.

Pour the roasted salt on top of the sesame seeds in the Suribachi or mortar and pestle.

Mix the sesame seeds and salt together, using elbow grease to break the seeds and coat the salt with the oil from the seeds.

Find a comfortable spot to continue mixing for about 5 to 10 minutes until the seeds are broken but not powdered, achieving a consistency of half powdery and half whole seeds.

Transfer the mixture into an airtight glass container for storage.

Equipment Needed

Spice Level:

Dietary