Gomashio Recipe

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.