Add a savory umami flavor to your food with this traditional Japanese condiment, a staple of the macrobiotic diet. To make our kuro gomashio we toast raw black sesame seeds in small batches, then hand grind them with a pinch of Hawaiian black sea salt, which contains activated charcoal. The color contrast of the black gomashio looks great sprinkled over rice or vegetables.
Made in Los Angeles
Black sesame and black sea salt
4 oz by volume, 1.7 oz (50 g) by weight
