|Sea salt||1 Tablespoon|
|Sesame seeds||10 Tablespoon|
Heat the salt in a heavy cast-iron skillet until it sparkles.
Set it aside.
Wash the sesame seeds in a fine mesh strainer.
Roast them in a skillet until they start popping and can be crushed easily between the thumb and first finger when rubbed together.
Grind the roasted seeds and the salt with a mortar and pestle or in a suribachi until most of the seeds are crushed.
A blender can be used if you have no other equipment, but this is the least desirable method.
Store in an air-tight container to retain freshness.