Sesame seeds are supposed to be a good source of iron, copper, magnesium, calcium
and play an important part in macrobiotic diets.
There is nothing like the aroma of sesame…
1/2 cup sesame seeds
1 tbsp sea salt
(typical proportions are 12-15 to 1)
Heat a small skillet
Add sea salt and ‘toast’ gently until salt turns slightly grey
Add sesame seeds to pan and
toast carefully swirling as they burn easily.
Add toasted seeds and salt and crush in a mortar and pestle
until seeds are approximately 90% crushed.
Store in an air tight container.
They should keep well up to six months.
Although it is simple to make I haven’t yet made Gomashio in my little galley
but it keeps for several months so I try to keep a good supply on hand.
It features in many Asian-inspired dishes
from quick stir fries
to simple noodle or rice bowl recipes.