Gomasio

Ingredients for 1 servings:

• 10 tbsp sesame seeds, unhulled
• 1 tbsp sea salt, coarse

Instructions

Working time approx. 10 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 10 minutes

Gomashio – pronounced go-ma-sh’JO, stressed on the last, very short, open ‘O’

Although gomasio is almost exclusively made from yellow-brown sesame seeds, the rarer black sesame could just as well be used. The ratio can be adjusted from 5:1 to 18:1, depending on your taste. Slowly roast the sesame seeds in a pan without adding any fat until golden brown, stirring constantly, until they begin to smell, individual seeds crack and pop, and the seeds crumble between your fingers. Be careful not to burn them. Briefly toast the sea salt to allow any residual moisture to escape. Allow the sesame and salt to cool. Grind the salt and sesame seeds in a mortar and pestle, one after the other, applying light pressure (some whole seeds should still be visible; do not crush the sesame seeds into a mush). Then mix the salt and sesame seeds and pour the mixture into a screw-top jar. Gomasio can be stored in the refrigerator in a sealed jar for several months. Tastes wonderful over salads, with vegetable dishes, gratins, as a breading ingredient, on cucumber slices and sprinkled over sandwiches.