Ingredients

Instructions

  1. NOTE: To save money, buy the sesame seeds either at the Asian market or in the bulk bins at your grocery store. The seaweed is optional. I always add it but omit it if you wish.
  2. In 10" clean, dry castiron skillet on medium heat lightly toast the salt and seaweed strip. The salt will turn a subtle greyish color.
  3. At this point, you can remove the kombu strip, cool slightly, then break up into small pieces. Return the seaweed pieces to the pan.
  4. Add the sesame seeds and toast about another 6-8 minutes or unti the seeds are light golden. Stir constantly while the seeds toast and watch carefully. If the seeds burn, you have to start over. Reduce heat if necessary.
  5. Remove pan from heat and allow seed mixture to cool.
  6. Grind the seeds in batches to the consistency of coarse cornmeal. Specifically this means that about 3/4 of the seeds will be ground and the remaining either partially ground or whole.
  7. Store in airtight container but DO NOT refrigerate. Use up within a month.