Sprinkle the rich taste (not to mention the calcium and protein) of sesame over steamed vegetables or cooked grains, with this delectable Japanese condiment, called gomasio.
YIELD: 2 CUPS
2 cups sesame seeds
1 T. salt (or more to taste)
Heat a dry cast-iron skillet over medium high heat. Add sesame seeds and salt and cook until toasty brown, stirring frequently to prevent the seeds from burning.
When seeds are toasted, remove from heat and cool. Grind in food processor or (clean!) coffee bean grinder in short, controlled bursts only until the seeds have burst open. DO NOT OVERGRIND: the seeds must not become a paste. (It’s also possible to grind the seeds with a mortar and pestle. The Japanese have designed a specially ridged bowl exclusively for this task.)
Store gomasio indefinitely, in an airtight container in the refrigerator. Sprinkle over cooked vegetables or grains and savour the delicious flavour.