A simple mix of sesame seeds and salt, gomashio is used mostly in Japan and Korea. Traditionally, it is made using a suribachi, a Japanese grooved ceramic mortar with a wooden pestle.
- 3 tablespoons fine sea salt
- 2 cups unhulled sesame seeds
- Toast 3 tablespoons fine sea salt in a cast-iron skillet until it turns gray. Remove from the pan and set aside. In the same pan, toast 2 cups unhulled sesame seeds over low heat until crisp and browned, stirring often. Process the salt and seeds in pulses in a food processor. The gomashio should be light and sandy-textured, not mushy or pasty. Store in an airtight glass jar in a cool, dry place up to 1 month.