I put my gomasio in a shaker and sprinkle it on many foods to give a toasty, nutty crunch and a giant wallop of nutrition. More sesame in your diet means more calcium. More seaweed means more fine minerals in your blood. Simply toast brown sesame seeds with a strip of kelp or kombu, let cool, put in a shaker and use. Here’s the recipe:
2 cups brown sesame seeds (NOT white sesame seeds)
1 tablespoon sea salt
1 strip dried kelp or kombu seaweed (roughly a 6-inch by 1 1/2-inch wide piece)
1. I buy brown sesame seeds at the Asian market or in the bulk bins at the market rather than prepackaged. The seaweed is optional, but I enjoy the flavor.
2. In 10″ clean, dry cast iron 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 kelp or 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 until the seeds are golden. Stir constantly while the seeds toast and watch carefully. If the seeds burn, you have to start over. Trust me. 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. 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. I refrigerate and it lasts for months.