• 1 cup sesame seeds (tan or black)
  • 1 tbs. salt (can be adjusted, depending the desired strength)

1. Wash seeds. Drain and place them in a dry skillet and stir until all water is evaporated. Then remove.
2. Dry-roast salt in a frying pan for a minute over a medium heat, stirring constantly.
3. Grind fine in a suribachi.
4. Dry-roast the damp seeds, stirring constantly with a rice paddle or wooden spoon, until most of the moisture evaporates and they begin to pop.
5. Place the roasted seeds in a suribachi and grind them along with the ground salt. Grind slowly in a circular motion until 80 % of the seeds are crushed.

Newsletter Subscription

Join my mailing list to receive our newsletter with seasonal health care advice and event announcements.

We will not share your contact information and you can easily opt out at any time.

You have Successfully Subscribed!

Share This