This sesame seaweed condiment originates from Japanese cuisine. It’s usually made just with calcium-rich sesame seeds and sea salt, but I’ve given it a nutritional boost by adding seaweed, with all its important trace minerals.
70 grams organic sesame seeds 1-2 tablespoons nori flakes ¼ teaspoon Himalayan salt
Dry toast the sesame seeds by gently warming them in a pan over low-medium heat, stirring gently till they release their fragrant nuttiness. This takes about 8-10 minutes. (Keep stirring to prevent burning). Transfer seeds to a mortar or coffee grinder and allow to cool.
Mix in the nori flakes and salt.
Grind in a mortar with a pestle or in a small coffee grinder or food processor. Store in a glass jar with lid in fridge.
Sprinkle over salads, avocado, stir-fries, fish, chicken, meat, rice, vegetables etc.
Great additions, add ½ - 1 teaspoon of any of the following at grinding stage: