This gomashio seasoning is a Traditional Japanese Macrobiotic Seasoning that I learned to make in my macrobiotic days in the 70’s.
- Dry roast sesame seeds with salt in a frying pan over medium heat until golden brown.
- Let cool.
- Add sesame seeds, nori and salt to the grinder. (Traditionally a mortar and pestle is used to lightly grind toasted seeds with, I use a coffee-grinder or now my new magic bullet!)
- Gently grind to just crack the seeds leaving the mixture mealy, Do not grind to a powder. I know from experience that it is very easy when using an electrical appliance to do grind it too much.
- Store in a jar.