Making Gomashio Converts

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

Why condiments?


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:


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


The table awaits...