Gomasio

Gomasio is an excellent condiment originating in Japan. It is much tastier than plain salt and is very nutritious. Rich in calcium, magnesium, iron, protein and fibre and tasting great means you can sprinkle it generously on to any savoury dish instead of salt which I do every night on my dinner.

To make Gomasio dry roast a few ounces of sesame seeds stirring to stop them from burning until they start to pop and start to go light brown, you can roast them until medium brown which gives a stronger flavour which is how I prefer them. Remove from the heat and pour onto a dinner plate or baking tray in a thin layer until cold. Pour into a blender and add salt at a ratio of about 10:1, so if you have 10 tablespoons of sesame seeds add 1 tablespoon of salt. My wife finds this ratio a little too salty so I make it with less salt then add more salt to my food if I choose.
When I blend it I hold the blender and shake and pulse until it becomes a course powder. Store in an air tight container and keep next to the salt and pepper so you remember and put it on every meal.