Question concerning Gomashio: Kushi vs. Ohsawa
I've been refreshing myself with Ohsawa's works and was intrigued to read that Ohsawa's gomashio ratio for sesame seed to salt was 5 tablespoons:1 tablespoon (Zen Macrobiotics). Michio in "The Macrobiotic Way" lists the ratio as 10-16:1 (page 74 The Macrobiotic Way).
Does anyone have information as to why there is a wide range between the two?
Curious....
Thanks,
Ray
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