Instructions:

Gomashio

In Korea the combination of salt and toasted ground  sesame seeds is used like conventional salt at the table but provides much less sodium.

4 tablespoons sesame seeds
1 teaspoon salt

Toast seeds in a dry skillet until they just begin to color. Use low heat and shake the skillet often. Watch closely, as they can burn surprisingly fast. While still hot, grind in a blender or food processor, or pound fine with a mortar and pestle. When crushed, add salt and process or pound a few seconds longer to coat salt with oil from the seeds.

Makes 1/4 cup.

NOTE: Do not prepare more than this amount at one time (except for quantity cooking), so that the sesame salt is always fresh.