Black Sesame Seeds with Salt

• 3 tablespoons black sesame seeds
• 2 teaspoons salt

In a small skillet, toast the black sesame seeds over low heat until each seed is heated through and plump. In a suribachi mortar, lightly grind the sesame seeds—or, if you prefer, leave them whole. Add the salt to the sesame seeds, and let the mixture cool to room temperature. Store it in a bottle with a tight-fitting lid. It will keep one month in the refrigerator.