• 100 g brown sesame seeds
• 1 tsp sea or mountain salt
• 2 tsp Dulse Flakes, and kelp (optional)
Roast the sesame seeds in a pan over medium heat until golden brown and fragrant. Stir frequently to prevent from burning, the sesame
Leave to cool.
If you choose to use seaweed, toast them for a minute or two.
Mix the roasted sesame seeds with the salt, and grind coarsely in a nut grinder or a mortar.
You can store Gomasio in an airtight glass container for a month and use it to garnish any of the soups!