Preparation

• Gomasio is traditionally made with unhulled sesame seeds, meaning the outer layer is intact. This also adds a bit of bitterness. You can also use hulled sesame seeds if you prefer to cut back on the bitter flavor.
  The sesame seeds are toasted until golden brown and left to cool before grinding them and combining them with the salt.
  Use good sea salt such as flaky sea salt (Maldon Salt) because the flakes add a great texture to the seasoning blend.
  
  Store the mix in a glass jar and keep in the fridge. Sprinkle over rice, steamed vegetables, salads or anything that wants a bit of extra seasoning and flavour on
  
  Gomasio is traditionally made with unhulled sesame seeds, meaning the outer layer is intact. This also adds a bit of bitterness. You can also use hulled sesame seeds if you prefer to cut back on the bitter flavor. The sesame seeds are toasted until golden brown and left to cool before grinding them and combining them with the salt.
  
  
  Consider this a very unique all-purpose seasoning blend. Here are just a few ways you can use it:
  
  On rice, noodles and rice balls
  Sprinkled on salads
  In stir fries
  Sprinkled on soups
  With sushi and California rolls
  Tossed in popcorn
  Sprinkled over steamed vegetables and beans