Gomashio Recipe

Ingredients

• 3 tablespoons fine sea salt
• 2 cups unhulled sesame seeds

Instructions

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