Making Gomashio Converts

The second of the Expand Your Horizons cooking class series introduced many of the basic macrobiotic condiments.

Why condiments?

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We roasted seaweed, ground up sesame seeds and sea salt (aka: gomashio) in a suribachi, and taste-tested a few dip sauces ... combinations of tamari and daikon or ginger.

For the benefit of a couple of the participants, we also revisited the deceptively simple and fine art of miso soup making.

Here is Bill Bryan, preparing what turned out to be a delicious pot of soup:

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I do believe a good time (and meal) was had by all....

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The table awaits...