Wash seeds, place in a dry skillet and roast over a low flame. Stainless steel skillets work best, since cast iron skillets take longer to heat up; but once they do, they become very hot and heat longer. Stir constantly with a rice paddle or wooden spoon, shaking the pan occasionally so that seeds will roast evenly. Roast until they give off a nutty fragrance, turn golden brown and begin to pop. They should be easily crushable if you squeeze them between your thumb and index finger.

Remove the seeds immediately from the skillet to prevent burning, and place in a suribachi. Add sea salt and grind slowly with even, gentle pressure in a circular motion until each seed is about half-crushed. Store in a glass jar. Sprinkle on grains, etc.

Use much less salt in children's gomashio. Adults should generally use a proportion of one part salt to 8-14 parts seeds. Gomashio is an excellent way to take in salt, as the oil from the seeds coats and balances the more yang salt. It is very high in calcium, iron, and Vitamin A and B, and also aids in digestion.

Make gomashio in small amounts every week or week and a half. If it is not prepared slowly and patiently and in the proper way, it will not keep for long periods.

- From Macrobiotic Cooking For Everyone by Edward & Wendy Esko