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A mixture of sesame seeds and salt, much used in Japan. This is a useful way of reducing salt intake as well as adding savory flavor. I love it sprinkled over steamed vegetables.

  • 3 Tablespoons tan or black sesame seeds
  • 1 teaspoon sea salt

At a 10 to 1 ratio, put sesame seeds and salt on a small, heavy, dry skillet over medium-high heat. Cook, stirring constantly for 3 minutes, or until lightly browned and fragrant, and a seed or 2 start to "pop". Remove from heat and grind to a fairly fine powder. Store in an airtight jar.


Bon appetit!

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