Sesame Salt

Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

Gomasio is the nutty, toasty Japanese wonder condiment we’re sprinkling on everything: salads, of course, but also roasted vegetables, seared fish, and even buttered toast. Make it with white or black sesame seeds—or do a confetti-like mix.

Makes about 3/4 cup


    • 3/4 cup white and/or black sesame seeds
    • 1 tsp. flaky sea salt


    1. Toast sesame seeds in a dry medium skillet over medium-low heat, tossing often, until evenly deep golden brown, about 5 minutes. Transfer to a food processor and let cool.
    2. Add sea salt to sesame seeds and pulse until about half of the seeds are pulverized (there should still be some whole seeds), 6–8 pulses. (Alternatively, coarsely grind in a mortar and pestle.)
    3. Do Ahead: Sesame salt can be made 1 week ahead. Store airtight at room temperature.

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