Yield: 1 cup
1. Place the sesame seeds and salt in a small skillet over medium-high heat. Stir constantly until the seeds start to pop, begin to brown, and emit a fragrant nutty aroma. Be careful not to burn.
2. Quickly transfer the lightly browned seeds to a blender and grind briefly (there is no need to finely grind the seeds).
3. Let the gomashio cool before using. Refrigerate in a covered container up to one month.
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