This condiment (24 to 1 ratio seeds to salt) is the perfect balance of oil and minerals. Gomashio can also be made with black sesame seeds.

Serves: 16Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 16


  • 1 tsp. sea salt
  • ½ cup tan sesame seeds, rinsed


  • Heat skillet over medium heat. Roast salt for 2 minutes.
  • Pour salt into suribachi. Grind salt into powder.
  • Roast sesame seeds until you can break them between the thumb and weakest finger on the weakest hand by rolling.
  • Pour seeds into suribachi. Grind salt and seeds together until they are 80 percent ground.
  • Allow to cool and store in a covered jar.