Sesame is hugely involved in cuisines around the world, even defining some of them. Originating in Africa or India as one of the very first seed crops, its popularity has spread to every corner.
Sesame seed topped buns will be prevalent in a month or two as the BBQ’s come back into view. Later they will be used in ludicrous quantities for the Asian Mid-Autumn festival. Cuisines around the Middle East and Europe rely on sesame year round for a whole range of tahini based dishes. Finally the best condiment or seasoning you could envisage must be the Togarashi.
Pliability and a willingness to grow, that’s what makes sesame the perfect crop. The perfect metaphor in early spring, now is when I would consider new resolutions. You can see the excitement slowly creep in as the snow slowly creeps out. Everyone is making plans and we shouldn’t be left behind.
I never liked to know where people are from, preferring instead to know what they are doing or where they are going. I would never be glad to tell people my roots, I do not need that to define me (stereotypes are prevalent). But having noted that, our histories do shape us somewhat as we move forward.
It simply amazes me that we really do all eat the same the world over. But it is our individual flair that defines us and our culture. This sometimes comes from our origin but frequently it is from the experiences that shape us as we meander forward.
For a fun note; pineapples have a stature that makes us assume they grow large and proud on wonderful trees, alas no, they are closer to air plants growing down at the ground. A humble origin for a mighty big berry.
We never know what we can influence or even where, so be ambitious and put yourself out a little bit.
Togarashi
Sesame seeds of any variety.
Zest an orange or two.
Toast the two together in the oven or in a pan to help dry the zest and infuse and toast the sesame.
add a good pinch of salt, hemp, pepper and chilli (like the stuff on the table at a pizza parlour).
If you have a seaweed then please do.
Make sure to taste as you go to get it just right for yourself.
Toss everything together and use it to season any cooked anything, seriously anything.