Wash the sesame seeds and drain.

Roast the seeds in a dry skillet over a medium-low flame. Stir continuously with a wooden spoon, shaking the skillet from time to time so that the seeds roast evenly. When the seeds give off a nutty fragrance, darken in color, and begin popping, take a seed and crush it between the thumb and index finger. If it crushes easily, it is done, if not, continue to roast.

Pour the seeds, immediately, into the suribachi. The seeds will bum if left in the skillet after the flame has been turned off.

Slowly grind the seeds together with the roasted, ground sea salt in an even circular motion, until each seed is about half crushed. Gomashio should not be ground too fine. Do not hurry.

Store in a tightly sealed container after the seeds have cooled.