In Japanese, goma ごま means sesame and shio 塩 means salt, so this traditional seasoning is aptly named.

I’ve made the pictures gomashio with 1.5 cups black sesame seeds and 0.5 cup of white because I like the bespeckled look. The white ones also makes it easier to see when they are toasted.

Gomashio is ごま塩 traditionally made at a ratio of 15 to 1 (sesame to salt) but I think everyone adapts it to their own tastes.

This is often used as a topping for sushi, onigiri, and sekihan but the world’s your … sesame seed?

Ingredients

• 2 cups raw sesame seeds

• 2 tbsp salt

Instructions

1. toast sesame seeds in a heavy pan on medium until they start to pop and become golden.
   * Be careful, they burn quickly. Stir frequently

2. Let cool and blend in mortar & pestle, food processor, or coffee grinder until 90% ground.

3. store in a cool, dry place