ごまの炒り方・すり方(How to roast and grind sesame seeds)

In my previous entry on May 21, I wrote the Okra recipe using sesame seeds.
Some of my friends didn't know how to roast and mill sesame seeds, so I put the procedure below:)

1. Prepare a pan without oil(Sesame seeds contains oil, so we do not need to put oil in a pan). Heat the pan at low heat.
2. Put sesame seeds in the pan(arrange sesame in one layer). Cook at medium or low heat, shaking the pan, move it to or from the fire.
*careful! Sesame seeds are easy to get burned!
3. When 2 or 3 sesame seeds splatter, turn off the fire. Keep shaking the pan since there still be remaining feat.

See the pic below on how they look like after they're roasted.
The image is small, so click it and see with a bigger picture:)



4. Grind sesame with すり鉢(suribachi:mortar)&すりこ木(surikogi:pestle). If you don't have them, you can use mill. When you use mill, only 1 second process is enough to grind sesame.




Roughly grind sesame seeds like this.




After roasting sesame seeds, we usually grind them. If you don't grind them, it's too hard to chew up into pieces since they are so small, therefore they will be excreted without fully digested. So, to absorb enough nutrients from them, it' better to grind them. In addition to that, grinded sesame seeds taste much better than those of not.
It is best to grind them rough and leave some whole sesame seeds.

'