When I read about gomashio in Alicia Silverstone’s The Kind Diet, I sort of passed it over. But when I went to make her Bok Choy recipe, I realized it called for the stuff. Since it looked simple enough to make I decided to give it a shot, and it turns out gomashio is one super tasty (and healthy) vegan condiment. And luckily it’s also very easy to make. Simply add one teaspoon fine sea salt to a dry skillet over medium heat and “roast” for about 3 minutes until salt is very dry and slightly browned. Transfer the sea salt to your suribachi or large mortar and pestle. ( I used a large marble mortar and pestle that I have and it worked just fine.) In the same dry skillet, still over medium heat, toast 6 tablespoons of rinsed sesame seeds until slightly puffed, brown, and fragile. Add roasted sesame seeds to suribachi and crush together with pestol until seeds are mostly ground. Store in an airtight glass container for up to two weeks. Gomashio is delicious on everything from greens to grains and adds lots of toasty, salty flavor. Yum!