This Japanese seasoning will henceforth transform your rice dishes, but its joys don’t have to stop there – you can use it to season many other dishes as you please.
MAKES 1 X 500ML JAR

65g raw sesame seeds
1 tsp–1 tbsp sea salt
3 sheets of nori
3 heaped tbsp bonito flakes (optional) 3 tbsp milled wakame

1/2 tsp wasabi powder (optional) 1/2 tsp raw cane sugar (optional)

1 Heat a dry, heavy-bottomed skillet over a medium-high heat. Pour in the sesame seeds and shake to distribute them evenly over the surface of the skillet. Toast, shaking occasionally, until the seeds are fragrant and begin making little popping sounds. Immediately pour the seeds into a dry, clean bowl to cool, then stir in the sea salt to taste. Allow to cool completely before proceeding.

2 Use kitchen shears or clean, dry scissors to cut the nori into 2.5cm-wide strips. Stack the strips and cut them cross-wise into very thin strips over the bowl of sesame seeds. Use the kitchen shears again to roughly cut up the bonito flakes, if using. Add the wakame, wasabi powder and sugar, if using. Stir all the ingredients together, then transfer to a jar with a tight-fitting lid.

3 This is ready to use immediately but can be stored in a cool, dry place out of direct sunlight for up to two months.