Used widely in macrobiotic cooking. It has calcium, protein and fiber and contains way less sodium than using sea salt alone plus added flavor. This can be purchased in specialty stores but it is unl]=ikely that the sesame seeds were soaked prior to blending with sea salt plus it is much more cost effective to make it yourself.
1 cup sesame seeds, soaked 2-4 hours
1 tablespoon Real Salt sea salt or Himalayan sea salt
Drain sesame seeds in a fine mesh strainer. Transfer to a small sauté pan and place over low heat. Stir frequently until dry, about 30 minutes. Add the sea salt to the pan. Increase heat to medium-low. Toast gently until it smells good when you get a little close to it, about 5 minutes. Remove from heat and let cool for about 10 minutes.
Transfer to an electric food chopper. Process until it is a fine consistency, yet grainy and dry. You do not want it to be pasty. Store in your pantry and use in place of table salt and to garnish soups or salads