½ cup raw, unhulled sesame seeds
2 Tbsp. sea salt
OPTIONAL
1 Tbsp. ground or finely shredded nori, kombu, and/or wakame
1 Tbsp. dried nettle powder
½ Tbsp. dried thyme
½ Tbsp. dried sage
½ Tbsp. dried rosemary
Toast sesame seeds and salt on medium heat until a few seeds start to pop.
Turn off the heat and transfer mixture to a mortar, suribachi, or food processor. Add optional seaweed and herbs.
Using a pestle or food processor, grind mixture coarsely, leaving about half the sesame seeds intact.
Store in a sealed glass jar, ideally on your table or counter where you can use as often as desired.
Use on top of rice, soba noodles, roasted vegetables, or a cup of hot broth.
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