I got to do breakfast and lunch today so I was a litle tired at the end of my shift. One of the chefs today taught me how to chop an onion. The first onion I did did not look so good but I finally did get used to it. I also got to help in making a pressed salad out of red cabbage, pickled daikon, and grated radish. He added Ume vinegar to it instead of salt because the pickled daikon was already salty. They came out great too. My big project this afternoon ws making the black gomachio. Black gomachio is a seasoning that you put on your food. It is made up of black sesame seeds and sea salt. You first roast the sesame seeds in a frying pan and then in another you roast the salt. It was 6 cups of black sesame to 4 1/2 teaspoons of salt. You then first put the salt into a pottery bowl that is serated on the sides and you take a wooden pole and start grinding the salt down till it becomes lke a powder and then you pour that into a bowl and start grinding the black sesame till they kinda break in half and then you mix it together. The black sesame seeds are high in calcium, iron, good omega oils, and the black sesame seeds I love it. If you are interested you can go to the health food abd buy it at Chamberlins or Whole Foods. Just sprinkle it on your greens, and grains.
I'm off to do my laundrry
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I make it too and sometimes add a little seaweed. it is good on everything, you can also make it with regular sesame seeds. My husband loves it on his rice or in rice balls with ume. I use the ration of 16:1, looks close to your ratio, love reading you column.
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