A sesame salt condiment most commonly used in Japanese cooking. It is made by grinding dry-roasted sesame seeds with salt. You can purchase it prepared but it’s simple to make from scratch and the taste doesn’t compare. Used as a replacement for salt, it’s a delicious way to reduce sodium while adding a little calcium, magnesium, protein and fibre.

PlantBased Newsletter

Register for our regular bulletins of all things PlantBased