Gomasio by Sergi

Warm without oil 7 tablespoon organic sesame seeds in a pan over medium heat, to toast them.
Toss constantly, until the seeds are fragrant and lightly browned.
Be careful, if the seeds burn, you have to start over!
Remove them from heat and place in a bowl to cool.
Place a spoonful of himalayan pink salt in the same pan, and leave for a few minutes, this will remove any moisture from the salt.
Next, grind the mix in a suribachi (the japanese fluted bowl) or in a mortar if you don’t have.
Grind the mixture until seeds break, not in powder.
Finally, transfer the gomasio into an airtight container and can keep it for up 1 week, although because their properties, i recommend you to prepare the gomasio it each time you want to use it.

Pictures and contents by my tenzo friend Sergi Hogaku from “El rincón del tenzo“. Thanks!

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