Gomashio Recipe

Directions

1. 1
   Toast 3 tablespoons fine sea salt in a cast-iron skillet until it turns gray.
2. 2
   Remove from the pan and set aside.
3. 3
   In the same pan, toast 2 cups unhulled sesame seeds over low heat until crisp and browned, stirring often.
4. 4
   Process the salt and seeds in pulses in a food processor.
5. 5
   The gomashio should be light and sandy-textured, not mushy or pasty.
6. 6
   Store in an airtight glass jar in a cool, dry place up to 1 month.